What We Eat in Arkansas

About this book

From Natural State originals like cheese dip and fried pickles to old fashioned recipes for black-eyed pea salad and possum pie, this cookbook covers dozens of Arkansas's favorite dishes. Fry up a mess of catfish, find out how to properly prepare poke sallat, whip up a peach cobbler or prepare the finest dish of squirrel and dumplings with this collection of recipes from Arkansas food historian and award-winning author Kat Robinson. Each of the 50 recipes in this collection have been prepared in Arkansas kitchens for decades. Learn how to make Arkansas Delta-style tamales and what makes them different from Mexican and Mississippi varieties. Make your own condiments such as muscadine jelly, apple butter, and green tomato relish. Whether it's handling chicken livers and gizzards, creating the perfect crust on your cornbread, or whisking up a wonderful chocolate gravy, this handy guide has the information you need to prepare authentic, tasty Arkansas menus and meals.