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.
Author: Kat Robinson
Binding Type: Hardcover
Publisher: History Press Library Editions
Published: 11/20/2012
Pages: 290
Weight: 1.23lbs
Size: 9.00h x 6.00w x 0.69d
ISBN: 9781540232830
Language: English
This title is not returnable
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