Cooks of the Buffalo

The clear waters of the Buffalo River wind through four Arkansas counties on the way to a confluence with the White River. Protected as the first national river thanks to a proclamation in 1972, its watershed will remain safe and pristine for generations to come.

Along its crooks, crags, and crossings, families have raised their children and grandchildren. In this book, Wayne Thompson, Peggy Thompson, and Dan Reynolds have worked together to document the stories and histories of longtime residents of the valley, from Boxley to Buffalo Point. Each story is accompanied by recipes, handwritten notes, full-color photography, and recollections of culinary traditions that have been handed out and passed along. With more than 60 recipes from "Beaver Jim" cornbread to poke salat, fried chicken with homemade gravy to squirrel dumplings and even cinnamon rolls from the family that brought you Ferguson's Country Store and Restaurant, Cooks of the Buffalo is a must-have for your Ozark cookbook collection.