THE BOOK THAT DEFINES AN ENTIRE STATE'S CUISINE
The A to Z of Eating in The Natural State
Within its pages, find the answers to questions about how natives eat, such as:
- Why are fried chicken and spaghetti paired together in the Ozarks?
- What is the summer plate?
- Who created the fried pickle?
- What sort of barbecue should Arkansas be known for?
- Where can you find the world's sweetest watermelons?
- How do you make chocolate gravy?
Dive past the triumverate 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.
Arkansas Food: The A to Z of Eating in The Natural State
Trade Paperback, 290 pages, 451 color photographs
Tonti Press (December 20, 2018)
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