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Okra: a Savor the South cookbook

Okra: a Savor the South cookbook

by Virginia Willis
Okra: a Savor the South cookbook

Okra: a Savor the South cookbook

by Virginia Willis

eBook

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Overview

Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides "the key that unlocks the door of okra desire" to okra addicts and newcomers to the pod alike.

Topping eight feet, with gorgeous butter-yellow flowers that ripen into the plant's signature seed-filled pods, okra has a long association with foodways in the American South. But as Willis shows, okra is also an important ingredient in cuisines across Africa, Asia, and Latin America. Featuring gardening tips, a discussion of heirloom varieties, and expert cooking directions (including a list of "top ten slime-busting tips"), Okra brilliantly showcases fifty delectable recipes: twenty-six southern dishes, ranging from Southern-Style Fried Okra to Gulf Coast Seafood Gumbo, and twenty-four authentic global dishes, from Moroccan Lamb and Okra Tagine with Preserved Lemons to Cuban Pork with Yellow Rice, Okra, and Annatto Oil.



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Product Details

ISBN-13: 9781469614434
Publisher: The University of North Carolina Press
Publication date: 03/10/2014
Series: Savor the South Cookbooks
Sold by: Barnes & Noble
Format: eBook
Pages: 120
File size: 17 MB
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About the Author

Chef and food writer Virginia Willis hails from Atlanta and is the author of Bon Appetit, Y'all and Basic to Brilliant, Y'all.

What People are Saying About This

From the Publisher

Okra is a marvelous and original cookbook that not only fulfills the purpose of the Savor the South® cookbook collection, but very well could accomplish the messianic mission of its author: turning all okra haters into lovers, at last. The recipes promise lip-smacking satisfaction, are coherent and clearly structured. The book is enhanced by helpful how-to tips, interesting serving suggestions, and stories about where the recipes come from and why one simply must make them. Let the okra loving begin!—Ronni Lundy, author of Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens



For those who love okra, this is the book to increase your love to the maximum. For those who don't love okra, this book will change your mind. Virginia Willis has both de-slimed okra and found endless ways to make it better.—Nathalie Dupree, TV host and author of New Southern Cooking and eleven other books

Customer Reviews