If we are what we eat, Kat Robinson is made of Arkansas cuisine. Thefood historian, travel writer and TV host has spent a lifetime withinThe Natural State's borders, from toddlerhood to teenage yearsto adult traveler and explorer. Now the author of Arkansas Food:The A to Z of Eating in The Natural State sits down with memoriesrecollections and ingredients to craft the dishes of her life.Enjoy this volume of dishes from every era of Robinson'slife, from country breakfasts to humble desserts, wild game tometropolitan appetizers, stews, casseroles and so many pies.Dig into Arkansas favorites such as beans and cornbread, friedchicken, catfish dinners and pot roast.This gorgeously photographed collection of authentic, madeand shared culinary items are beautifully paired with stories fromthis Arkansas woman's life, an insight into the dishes that inspiredher to document and share a rich and diverse food history of anentire state.