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This is Crescent's first cookbook, she was co-owner of the Dairy Hollow House in Eureka
Springs, Arkansas. She has since donated it so it could become a writers colony and workshop.
Her cookbook offers 400 recipes in the style of "nouveau'zarks" cuisine, a crazy-quilt combination
of French haute and nouvelle cuisines, hearty Ozarks country and natural foods cookery.
The offerings include Southern favorites like hashed brown quiche, angel biscuits, Savannah
peanut butter pie and country-fried chicken with milk gravy.
Special attention is devoted to vegetarian dishes, picnic fare, grains and pasta, fruit and
chocolate delicacies, pies and cakes, and utilizing regional ingredients.
The narrative style is verbose but agreeably enthusiastic; menus are suggested and the
tempting recipes are easy to follow.