When J.E. Cornwell set out to compile a collection of Ozark restaurant favorites, the Kansas City publisher discovered that it was going to be no small task.

“It was actually quite the process,” Cornwell said. “We did our research of the Ozarks territory and discovered that it was going to be too big for one book.”

The recently released Missouri volume of “Restaurant Recipes of the Ozarks” compiles more than 200 recipes from Ozarks restaurants, from Scallions in Springfield and the Chateau Grille in Branson, to Wobbly Boots BBQ in Osage Beach. There is also a generous helping of recipes submitted by Joplin-area restaurants.

“What we did was we looked at the towns in the Ozarks area, eliminated the big national chains and fast-food places,” Cornwell said. “We looked for independent and family-owned restaurants and contacted them. It didn’t cost them anything to be in (the cookbook).”

Cornwell, who has also published a collection of recipes from Kansas City restaurants and a book of favorites from Kansas City Chiefs’ players, coaches, cheerleaders and owners, said that he plans to publish two more Ozarks volumes before the year is out.

“We’re compiling the information, and the Arkansas cookbook will be out toward the end of September,” he said. “I’d like to get the Oklahoma book started and published by the end of the year.”

The following recipes from Joplin-area restaurants were included in the Missouri cookbook.

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Club 609, 609 S. Main St., submitted a recipe for popular spinach and artichoke dip — which they say in the cookbook is best served with sour cream and salsa.

Spinach and artichoke dip

2 packages (approximately 14 ounces each) frozen chopped spinach

1/2 cup to 1 cup artichoke hearts