Focusing on the unique charm of Arkansas dairy bars, this book explores their significance as beloved local eateries. These establishments not only offer a variety of ice cream but also serve classic comfort foods like burgers and hot dogs. The concept highlights the inviting atmosphere of ordering from a window, creating a distinct dining experience that blends sweet treats with hearty meals, making dairy bars a cherished part of the community.
Exploring the rich culinary heritage of the Arkansas Delta, this travelogue highlights a variety of iconic eateries shaped by generations of immigrants and local traditions. Readers will discover beloved spots like Pasquale's Tamales and Jones Barbecue Diner, alongside historical connections to celebrities such as Elvis Presley and Johnny Cash. With over one hundred featured locations, including catfish restaurants and charming drive-ins, the book serves as both a guide and a celebration of the region's diverse and flavorful food scene, captured through engaging narratives and vibrant photography.
Exploring the culinary landscape of Arkansas, this travelogue highlights the state's unique food heritage shaped by transportation and family traditions. It features a variety of eateries, from historic soda fountains to the birthplace of fried pickles, and includes notable dining spots frequented by famous figures like Bill Clinton and Elvis Presley. Author Kat Robinson, along with photographer Grav Weldon, takes readers on a flavorful journey through over one hundred iconic restaurants, revealing the rich history and delicious offerings of the Ozarks and Arkansas River Valley.
Kat Robinson explores her deep connection to Arkansas cuisine through personal memories and experiences. As a food historian and travel writer, she reflects on her journey from childhood to adulthood within The Natural State, weaving together stories and recipes that highlight the region's culinary heritage. This book serves as both a memoir and a celebration of the unique flavors and ingredients that define Arkansas's food culture.
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.