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There's no more Arkansas dish than pie. From early days of savory pies of wild game to our love of a sweet end to everyday meals, pie has been part of our culinary landscape for centuries.
In her 12th book, author and food historian Kat Robinson takes a deep dive into the wide span of pie recipes from our historic and current restaurants, home cooks, and hundreds of church and community cookbooks to create a curated collection of classic pies complete with tested recipes, stories, and full-color photography.
With more than 200 recipes, The Great Arkansas Pie Book covers the spectrum of dough-borne delights both sweet and savory, with nods to the common and the unusual. This is the cookbook for true pie lovers who want an authentic slice of The Natural State.
About the author
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.
