Arkansas Food - Robinson, Kat
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What is Arkansas food? Kat Robinson has intensely studied the cuisine of the region for more than a decade. Arkansas Food: The A to Z of Eating in The Natural State is the culmination of that research, laid out in a handy glossary including everything form apple butter to zucchini bread. Diving past the triumverate of Arkansas's most sensational foods of cheese dip, fried pickles and chocolate gravy, Robinson delves into the nooks and crannies of every corner of the state. Discover the state's famed garden bounty of PurpleHull peas, watermelon, peaches, apples, butter beans, Esau sweet corn,…mehr

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Produktbeschreibung
What is Arkansas food? Kat Robinson has intensely studied the cuisine of the region for more than a decade. Arkansas Food: The A to Z of Eating in The Natural State is the culmination of that research, laid out in a handy glossary including everything form apple butter to zucchini bread. Diving past the triumverate of Arkansas's most sensational foods of cheese dip, fried pickles and chocolate gravy, Robinson delves into the nooks and crannies of every corner of the state. 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, why fried chicken and spaghetti are served together in the Ozarks, how to tell the difference between the two types of buffalo and how to pronounce the word "crappie." With more than 130 Arkansas recipes, 450 full color photographs and over 300 topics, you'll be sure to crave what The Natural State brings to the table.
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Autorenporträt
Kat Robinson is an Arkansas author and food historian specializing in covering restaurants, food and culinary traditions in The Natural State. With more than a dozen titles to her name, Robinson has established herself as the state's expert. The author of Arkansas Food: The A to Z of Eating in The Natural State and 101 Things to Eat in Arkansas Before You Die has dedicated her time and efforts to researching and cataloguing everything from historic eateries to home cooking methods. Her books span both a burgeoning restaurant scene and a repertory of recipes that showcase the foods and cuisine from decades of home cooks, church groups, rural communities and metropolitan clubs.Robinson's documentaries, Arkansas Dairy Bars: Neat Eats and Cool Treats and Make Room for Pie are both available to watch through PBS.org. She is the co-chair of the Arkansas Pie Festival and a founding selection committee member for the Arkansas Food Hall of Fame. She has written for Food Network and Forbes Travel Guide and has been cited as an expert in Arkansas cuisine for Saveur, Gastro Obscura, Eater, USA Today, and The Wall Street Journal. She lives in Little Rock, Arkansas.