Arkansas Food: The A to Z of Eating in The Natural State

​

What is Arkansas food? After more than a decade of intense research, author Kat Robinson has the answers. The brand new culinary lexicon from Tonti Press showcases the foods grown, created in and celebrated by Arkansas in lush, full-color detail. Robinson’s efforts to document what’s great on the state’s plate has resulted in this definitive tome, starting with apple butter and continuing through to zucchini bread, with hundreds of listings that denote the staples found in kitchens, restaurants and festivals within Arkansas’s borders.

Within its pages, find the answers to questions about how natives eat, such as:

Who created the fried pickle?
How do you make chocolate gravy?
What is the summer plate?
What sort of barbecue should Arkansas be known for?
Where can you find the world’s sweetest watermelons?
Why are fried chicken and spaghetti paired together in the Ozarks?

Dive past the triumvirate of Arkansas’s most sensational foods of cheese dip, fried pickles and chocolate gravy. Discover the state’s famed garden bounty of PurpleHull peas, watermelon, peaches, apples, butter beans, Esau sweet corn, yellow and cushaw squash and Bradley County Pink tomatoes. Celebrate Arkansas food brands with broad appeal, such as Cavender’s Greek Seasoning, Grapette soda, Mountain Valley Water and Petit Jean smoked meats. Taste
flavors from legendary restaurants, including Wayne Shadden’s barbecue sauce. Coy’s Steak House salad dressing, Cotham’s Mercantile’s fried green tomatoes, and the Venesian Inn’s Italian salad. Learn about hunting duck and deer, how to tell the difference between the two types of buffalo and how to pronounce the word “crappie.”

With more than 300 listings, over 450 full color images and 134 recipes for the staples of Arkansas cuisine, this is a must-have for the food lover in your life.

For more information click on this link.