09/18/2026
Congratulations to our dear friend and 501 LIFE contributor Kat Robinson! We’re excited to see that her newest book, “An Arkansas Pie Supper at Dairy Hollow,” is now available for pre-sale.
Kat has a wonderful gift for bringing Arkansas food, history and stories to life, and this collection of 1920s-era pies recreated from historic Arkansas recipes sounds like another delicious success. Use the link in Kat’s original post to reserve your copy!
Special Pre-Sale for the new book An Arkansas Pie Supper at Dairy Hollow: An Assortment of 1920s Era Pies Recreated from Historic Arkansas Cookbook and Newspaper Recipes
$29.99 pre-sale for signed, paperback copies, with expected delivery the third week of October.
The Whole Kit and Kaboodle, from Kat Robinson.
The Arkansas food historian and author tackles pies from the 1920s. In this book, An Arkansas Pie Supper at Dairy Hollow, Robinson shares nearly 80 tried and tested pie recipes she perfected during a baking residency in the Culinary Suite at The Writers' Colony at Dairy Hollow in Eureka Springs, Arkansas. They're accompanied by more than a hundred other recipes pulled from historic sources for you to try.
After months of diligent research digging through cookbooks and newspapers of the Twenties, Robinson has curated a mouthwatering selection of sweets and savories. Within these pages, she showcases her cooking skills and award-winning food photography, shares stories and advertisements from the decade, and offers a special section on how to make a variety of 1920s style pie crusts.
Bring unique flavors of the past to your table, with almost lost desserts like rich Amber pie, decadent date-laden pastries, a fig pie better than any newton you've ever enjoyed, and an array of different mincemeats. Rhubarb, orange, peach, they're all here, alongside regional favorites such as buttermilk, Osgood, sour cream raisin, and sweet potato. Try a tangy green tomato pie or sweet squash slice. And don't forget savory pies, from Cornish pasty to English pastry, beef and turnip, veal and ham, chicken, tuna, even rabbit!
Robinson explains them all, sharing not only the recipes but details on where dishes developed, what fats and binders found their way into crusts, and what pie pans and plates were in use at the time. Learn how pecan pies evolved from cream and custard to the Karo syrup creations popular today. Discover the pros and cons of different ways to make pumpkin pie, and why thin meringues were the bee's knees.
Robinson covers everything from Apple Pie to Zwieback Tart in this full-color assortment of sometimes amusing and always tasty slices. This array of delectable bites is truly the cat's pajamas.
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This book will be released in hardcover with an expected publication date of October 27, 2026 at a retail price of $45.99. Paperback will follow nationwide in January 2027.
Folks who order during this brief pre-sale will receive the first copies of this book that come to market. Get yours before anyone else. First edition copies limited.
Please share the link, - every purchase helps!
Link: https://checkout.square.site/merchant/X02RNE1PKGN93/checkout/5B6BL74Q72NX774MUC4L2FF4