Arkansas Pie:: A Delicious Slice of The Natural State (American Palate)

This travelogue contains 13 recipes for pie in Arkansas. If the book you received does not contain color photos throughout, it is not authentic. Please return it to Amazon. The book is printed in full color, but there have been several cases where ripoff copies have appeared - these are printed in black and white and are not from the original publisher. 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. Peter Cooper believed that he owed a debt to the city that had made him a rich man. During the nineteenth century, he made his fortune in industry and his name in politics, and he always felt a strong compulsion to give back to New York. His greatest achievement was the establishment of The Cooper Union, which allowed students from all walks of life to study science and art and is still providing those opportunities today. Cooper instilled this sense of obligation in his children and his business partner and son-in-law, Abram Hewitt. Abram's daughters--remarkable women ahead of their time--fulfilled their grandfather's dream of opening a museum, which became the Cooper-Hewitt National Design Museum, today part of the Smithsonian Institution. Discover this amazing story of wealth and generosity, politics and integrity and family and community that could have only unfolded in New York.

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.

Follow the author as she travels on a tour of Arkansas culinary tradition sampling more than four hundred different pies. Contains a few recipes