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Dozens of different pies on restaurant menus from the Delta to the Ozarks await hungry diners, and almost every delectable creation is a masterpiece of southern baking. Join food writer Kat Robinson on a tour through an Arkansas culinary tradition. Kat has traveled the state, sampling more than four hundred different varieties and absorbing stories along the way. Learn where fried pie is king and why a pie called possum should be the official state pie. Meet the North Little Rock man who made and sold one hundred different pies in a single day, and discover the new and innovative pie-making methods of chefs in Fayetteville and Hot Springs. It's all here in this mouthwatering and informative collection.
Dozens of different pies on restaurant menus from the Delta to the Ozarks await hungry diners, and almost every delectable creation is a masterpiece of southern
Arkansas loves pie. Across The Natural State, from Lake Village to Gentry, Piggott to Texarkana and all points in-between, great pie can be found. Kat Robinson
The companion book to the documentary Arkansas Dairy Bars: Neat Eats and Cool Treats. Food historian Kat Robinson takes a deep dive into every dairy bar in the
Arkansas Food: The A to Z of Eating in The Natural State covers everything we eat in our state, laid out in a handy glossary including everything from apple but