{"product_id":"43-tables-an-internet-community-cooks-during-quarantine-9781952547997","title":"43 Tables: An Internet Community Cooks During Quarantine","description":"\u003cp\u003eWhen businesses and restaurants closed down in response to the COVID-19 pandemic in March 2020, many people returned to their kitchens to provide meals for their families. The endless social media photos of perfectly presented dishes from hot eateries was replaced with home kitchen experiments and experiences. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis collection of recipes comes from the internet community of Kat Robinson, an Arkansas-based food historian and travel author. With no restaurants to share or travel experiences to obtain, Robinson was inspired by the efforts of her friends in creating dishes on their own. This collection of more than 80 recipes from 43 friends covers the spectrum, from easy to assemble to complex creations, everything from high-end delights to recipes from the deep woods, complete with photographs from many of the cook contributors.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eContributors include: \u003c\/p\u003e\u003cp\u003eZara Abbasi (Herb Chicken Pot Pie, Fresh Strawberry Popsicles) \u003c\/p\u003e\u003cp\u003eZzavvalyn Anderson {Cinnamon and Brown Sugar Pumpkin Pie}\u003c\/p\u003e\u003cp\u003eSusanna Austin {Curly Potato Casserole, Carrot Cake)\u003c\/p\u003e\u003cp\u003eDavid Backlin (Lincoln Highway Salad Dressing) \u003c\/p\u003e\u003cp\u003eEric Brown (Mary Brown's Potato Salad, Devilled Eggs, Pimento Cheese Celery Sticks, Fruit Salad for 4 to 6, Hymnal Salad for Four, Popovers, Pork with Mushrooms in Cream Sauce, Fiskegrateng, Emma Hansen's Wartime Carrot Pudding, Steamed Carrot and Ginger Pudding)\u003c\/p\u003e\u003cp\u003eSuzanne Campbell (Eve's Pudding) \u003c\/p\u003e\u003cp\u003eGigi Coulson (Sugar Cocoa Cinnamon Popcorn, Hildegard's Biscuits to Bring Joy, Amaretto Cake) \u003c\/p\u003e\u003cp\u003eCheryl Delong (Pantry Arroz con Pollo)\u003c\/p\u003e\u003cp\u003eKen Dempsey (Fried Green Tomatoes)\u003c\/p\u003e\u003cp\u003eJoel DiPippa (Penne with Meat Sauce) \u003c\/p\u003e\u003cp\u003eJosh Doering (Mac and Cheese) \u003c\/p\u003e\u003cp\u003eTerri Dutton (Mushroom Pasty) \u003c\/p\u003e\u003cp\u003eAbigail Eaves (Pineapple Bread Pudding) \u003c\/p\u003e\u003cp\u003eLilian Eaves (Bisquick and Sausage Pinwheels, Chicken and Dumplings) \u003c\/p\u003e\u003cp\u003eSue Frank (Chicken Spaghetti) \u003c\/p\u003e\u003cp\u003eTracy Godsey (Sweet Rolls) \u003c\/p\u003e\u003cp\u003eJacinda Gregory (Zucchini and Goat Cheese Feta Fritters)\u003c\/p\u003e\u003cp\u003eAmy Harvey (Sour Cream Coffee Cake)\u003c\/p\u003e\u003cp\u003eLeif Hassell (Crunchy Szechuan Green Beans)\u003c\/p\u003e\u003cp\u003eTeresa Horner (Squash Casserole, Pizza Pasta)\u003c\/p\u003e\u003cp\u003eMelinda LaFevers (How to Cook Chickweed, Comfort Food Casserole)\u003c\/p\u003e\u003cp\u003eKelli Marks (Pantry Packet Oatmeal Cookies)\u003c\/p\u003e\u003cp\u003eHeather Mbaye (Spin Art, Buffalo Wings, The Awesome Soup, Nido Cinnamon Rolls, No Boil Corned Beef and Cabbage, Chicken Tagine)\u003c\/p\u003e\u003cp\u003eJamie McAfee (Sweet Potato Biscuits)\u003c\/p\u003e\u003cp\u003eRebecca McGraw (Samosas, Stacked Enchiladas)\u003c\/p\u003e\u003cp\u003eRemington McNew (Deer and Venison Chili)\u003c\/p\u003e\u003cp\u003ePat Mullins (Paedric's Start From Scratch Shrimp Etouffee)\u003c\/p\u003e\u003cp\u003eJessica Page (Tomato Soup)\u003c\/p\u003e\u003cp\u003eJerrie Parker (Grace's Soup, Easiest Soup Ever)\u003c\/p\u003e\u003cp\u003eRuthie Pepler (Butternut and Apple Soup, Lemon Thyme Ravioli, Gluten Free Pumpkin Muffins) \u003c\/p\u003e\u003cp\u003eBeatris Pollok (Miss Rita's Hash and Rice)\u003c\/p\u003e\u003cp\u003eSara Puryear-Dunn (Black Eyed Pea Jambalaya, Country Cobbler)\u003c\/p\u003e\u003cp\u003eMargie Raimondo (Sicilian Potato and Green Bean Salad, Sfincioni, Bomboloni) \u003c\/p\u003e\u003cp\u003eHunter Robinson (Kitchen S'mores) \u003c\/p\u003e\u003cp\u003eKat Robinson (Chiquito Style Cheese Dip, Gazpacho Soup, Corn Salad, Fried Squash, Savory Butters, Beer Muffins, Black and White Bread Pudding)\u003c\/p\u003e\u003cp\u003eDee Rowe-Garcia (Irish Style Seafood Chowder)\u003c\/p\u003e\u003cp\u003eBeverly Sanders (Squash Like Mom's)\u003c\/p\u003e\u003cp\u003eJessica Saucier (Rabbit and Dumplings, Dirty Rice)\u003c\/p\u003e\u003cp\u003eChristy Seelye-King (Banana Peanut Butter and Mayo Popsicles, Traditional Irish Soda Bread, Quarantine Cassoulet)\u003c\/p\u003e\u003cp\u003eVernette Turner (Dump Truck Chili, Roasted Grapes)\u003c\/p\u003e\u003cp\u003eRobert Welch (Chocolate Walnut Brownie Cake)\u003c\/p\u003e\u003cp\u003eGrav Weldon (Beef Pie) \u003c\/p\u003e\u003cp\u003eAndrea Wilson (Grandma's Butter Bowl Salad)\u003c\/p\u003e\u003cp\u003eStephanie Wilson (Taco Soup, Pantry Vegetable Soup, Quick and Easy Pot Pie)\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eRobinson, Kat:\u003c\/i\u003e\u003c\/b\u003e - Kat Robinson is Arkansas's food historian and most enthusiastic road warrior. The Little Rock-based travel writer is the host of AETN's Make Room For Pie; A Delicious Slice of The Natural State and Home Cooking with Kat and Friends and a committee member for the Arkansas Food Hall of Fame. The author of Arkansas Food: The A to Z of Eating in The Natural State, Kat has also compiled the comprehensive travel guide for pie lovers, Another Slice of Arkansas Pie: A Guide to the Best Restaurants, Bakeries, Truck Stops and Food Trucks for Delectable Bites in The Natural State (2018). Her restaurant guides, 101 Things to Eat in Arkansas Before You Die and 102 More Things to Eat in Arkansas Before You Die have become the de facto roadmap for food lovers traveling The Natural State. Her other books are Arkansas Pie: A Delicious Slice of the Natural State (2012), Classic Eateries of the Ozarks and Arkansas River Valley (2013), and Classic Eateries of the Arkansas Delta (2014). She is the Arkansas fellow to the Southern Food and Beverage Museum, and the 2011 Arkansas Department of Parks and Tourism Henry Award winner for Media Support. Her work appears in regional and national publications including Food Network, Forbes Travel Guide, Serious Eats, AAA Magazines and AY Magazine, among others. While she writes on food and travel subjects throughout the United States, she is best known for her ever-expanding knowledge of Arkansas food history and restaurant culture, all of which she explores on her 1200+ article website, TieDyeTravels.com. Kat's journeys across Arkansas have earned her the title road warrior, traveling pie lady, and probably some minor epithets. Few have spent as much time exploring The Natural State, or researching its cuisine. The Girl in the Hat has been sighted in every one of Arkansas's 75 counties, oftentimes sliding behind a menu or peeking into a kitchen. Before jumping into the world of food and travel writing, Kat was a television producer at Little Rock CBS affiliate THV and Jonesboro ABC affiliate KAIT, as well as a radio producer and personality for KARN Newsradio. Kat lives with daughter Hunter and partner Grav Weldon in Little Rock. You can see what Kat's up to by checking out her website, www.tiedyetravels.com.","brand":"Tonti Press","offers":[{"title":"Default Title","offer_id":50378849386770,"sku":"9781952547997","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_fbe5a1db-4c12-455b-8bb0-5bf027986b0a.jpg?v=1728653491","url":"https:\/\/surprise-castle.myshopify.com\/products\/43-tables-an-internet-community-cooks-during-quarantine-9781952547997","provider":"Surprise Castle","version":"1.0","type":"link"}