Longtime entrepreneur Wayne Thompson has officially released a new hardcover cookbook titled *Cooks of the Buffalo: The Official Cookbook of the Buffalo River*. Compiled over three years with contributions from Thompson’s wife Peggy and friend Dan Reynolds, the collection features 60 traditional Ozark recipes alongside personal stories and photographs of more than 20 residents from communities along the Buffalo River, including Boxley and Buffalo Point.
The cookbook weaves together local histories, handwritten notes, and full-color photography with heritage recipes. Highlights include dishes such as “Beaver Jim” cornbread, poke salad, squirrel dumplings, fried chicken with gravy, and signature cinnamon rolls.
Thompson, who has lived and worked in north-central Arkansas for over 50 years, describes the book as a tribute to the people he has met during his time near the Buffalo River. “Everybody had a story to tell,” said Thompson, noting that he particularly enjoyed his visit with 102-year-old Imma Jean Wheeler during the project. The book captures these connections while showcasing how families utilized available resources and ingredients—like butter, sugar, honey, and garden produce—to create memorable meals.
However, Thompson admitted it wasn’t always easy to persuade locals to share their closely guarded recipes. He joked that while “Wild Bill,” one of the featured cooks, was happy to participate, he refused to divulge the secret behind his BBQ sauce.
The idea for the cookbook began modestly with contributions focused on simple recipes such as apple pie. Over time, submissions grew more diverse, encompassing a range of unique dishes, from squirrel dumplings to chess pie.
*Cooks of the Buffalo* is available for purchase at local outlets such as “Wild Bill’s” as well as on Amazon and the cookbook’s official website, cooksofthebuffalo.com.