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 and photographer Grav Weldon on a tour through an Arkansas culinary tradition. Kat has traveled the state, sampling more than 400 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 100 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.
Available November 16th from History Press.