From the 1960s to 1983, Buster Holmes cooked up classic Creole food, ending his career in the restaurant that bore his name at 721 Burgundy Street. The restaurant, at the center of a thriving New Orleans cultural community, offered unlimited servings of its famous red beans and rice for a modest price alongside shrimp, gumbo, butter beans, and local game. Fans hungry for Holmes' flavors can use his recipes to recreate his dishes in their own kitchens. While a pot of beans simmers, walk down memory lane with historic photographs, facts, and anecdotes about the restaurant and its beloved owner, introduced by a new foreword from award-winning food historian Poppy Tooker.