Arkansas Pie

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.

Up and down the Arkansas Delta, food tells a story. Whether the time Bill Clinton nearly died on the way to a coon dinner or the connections made over biscuits and gravy or the more common chicken and dumpling feuds, the area is no stranger to history. One of America's last frontiers, it was settled in the late nineteenth century by a rough-and-tumble collection of timber men, sharecroppers and entrepreneurs from all over the world who embraced the traditional foodways and added their own twists. Today, the Arkansas Delta is the nation's largest producer of rice and adds other crops like catfish and sweet potatoes. Join author Cindy Grisham for this delicious look into Delta cuisine.

The Arkansas Delta is fertile ground for delicious food and iconic restaurants. It's a thickly layered culinary landscape built on generations of immigrants, farmers and cooks. Savor Delta tamales at Pasquale's Tamales, Rhoda's Famous Hot Tamales and Smokehouse BBQ. Meet the masters of barbecue like Harold Jones at the James Beard American classic Jones Barbecue Diner in Marianna. Dine where Elvis Presley ate, travel to Bill Clinton's favorite burger joint and cross the roads where Johnny Cash grew up. From legendary catfish havens such as Murry's Restaurant in Hazen to divine drive-ins like the Polar Freeze in Walnut Ridge, author Kat Robinson and photographer Grav Weldon explore more than one hundred classic joints, superb steakhouses, pie places and decadent doughnut palaces in this tasty travelogue.

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 takes to Arkansas's highways, byways and pieways to share locations that offer the tasty dessert, from the loftiest of fine dining restaurants to the humblest of cafes, including bakeries and panaderias, antique malls, farmer's markets, food trucks, truck stops, and pie-related events. This handy travel guide includes listings for more than 475 establishments that offer pie in Arkansas. A wide array of pies can be found within this vetted collection, alongside gorgeous full-color photography. Enjoy delectable tales of many of the eateries that offer these pastries, and stories of the unique individuals who bring them to the table. Follow pie trails through each region, or make up a pie recipe from one of these great eateries on your own, and discover why The Natural State can also be called The Pie State. Includes 33 pie recipes and more than 400 color photographs.

If life is a highway, food is the fuel. The restaurant cuisine of Arkansas was crafted by transportation--and by family heritage. From century-old soda fountains to heritage candy makers, Arkansas wine country and the birthplace of fried pickles, discover the delicious nooks of the Ozarks and scrumptious crannies of the Arkansas River Valley through this tasty travelogue. Learn how fried chicken came to a tiny burg called Tontitown. Discover a restaurant atop a gristmill with a history predating the Civil War. Dine where Bill Clinton, Sam Walton and Elvis Presley caught a bite to eat. Join author Kat Robinson and photographer Grav Weldon on this exploration of over one hundred of the state's classic and iconic restaurants.

A complete update to the one and only true guide to Arkansas In this, the second edition to the only comprehensive travel guide to Arkansas, Jana Wood covers all the attractions well- known and little- known in “the Natural State.” A land rich in history and nature, Arkansas is home to the only public diamond mine in the world, the first federally protected river, and the first national park. From the Ozarks to the Mississippi Delta, this book offers complete coverage of towns large and small, along with a wealth of information on local history and the state’s 52 state parks. As with all Explorer’s Guides, readers will also find helpful maps, food and lodging recommendations, contact information, hours, pricing, and beautiful color photography throughout. Regions include: • The Mississippi Alluvial Plain • The Arkansas River Valley • The Ozark Mountains

A "deliciously unique" love letter in pie crust to every state—a delicious portrait of the country with more than 50 recipes for extraordinary pies that taste just like home. (Jessie Sheehan, author of Snackable Bakes) There's nothing quite so American as a slice of pie. That's what Stacey Mei Yan Fong learned growing up in Singapore and Hong Kong, watching movies set in the United States and dreaming about taking a road trip from coast to coast, stopping at diners along the way. After college in Savannah and a decade as a fashion designer, Stacey turned her passion for home baking into an ode to her chosen home: honoring the people, places, and flavors that made her love this country with a pie for each state. Each pie is an impressive, whimsical tribute that encapsulates a state's unique flavors and honors its culture. · For South Dakota, Stacey researched Indigenous ingredients with a Sioux nation chef to create her Wild Rice Pudding Pie. · For Illinois, she created a Deep Dish Pumpkin Pie. · For Nevada, she brought a Las Vegas all-you-can-eat-buffet into eight extraordinary savory and sweet slices. And there are plenty of crowd pleasers, such as: · Kentucky's Derby Pie with Blackberry Sauce · Mississippi Mud Pie · Idaho’s Mashed Potato Pie with Hash Brown Crust and Scallop Potato Topping · Georgia's Sweet Tea Peach Pie with Pecan Crumble · North Dakota’s Tater Tot Hot Dish Pie With bonus pies to honor Stacey’s trajectory from Southeast Asia to her Brooklyn home, like: · A Pandan Custard Pie for her birthplace of Singapore · A Kope Jahe Pie in honor of her childhood in Indonesia · A Honey Peach Pie for her time at the Savannah College of Art and Design · And a Bagel Order Pie to celebrate her new forever New York City home Every pie is an opportunity to celebrate–or defend your home state's honor, presented in a beautifully packaged cookbook that is "everything we need more of right now" (Cheryl day, author of Cheryl Day's Treasury of Southern Baking). Bake your way through and you'll taste the full range of flavors that America has to offer. With recipes organized like the all-American roadtrip we've all wanted to complete, this book is a journey through the wonders of pie for bakers of all skill levels–and the story of one extraordinary woman who chose to make this place her home.

Follow the author as she travels on a tour of Arkansas culinary tradition sampling more than four hundred different pies. Contains a few recipes.