The Whole Okra: A Seed to Stem Celebration
2020 James Beard Award Winner

With recipes for gumbos and stews—plus okra pickles, tofu, marshmallow, paper, and more!

"A love song long overdue. It is anything and everything you wanted to know about this hallmark ingredient."—Michael W. Twitty, author of The Cooking Gene

Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more.

The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard.

Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight.

The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.

"If you are an okra lover, this book is an affirmation, filled with interesting stories and great ideas for using pods, flowers, and more. If you are not yet an okra lover, Chris Smith’s enthusiasm may well convert you."—Sandor Ellix Katz, author of The Art of Fermentation

1129752028
The Whole Okra: A Seed to Stem Celebration
2020 James Beard Award Winner

With recipes for gumbos and stews—plus okra pickles, tofu, marshmallow, paper, and more!

"A love song long overdue. It is anything and everything you wanted to know about this hallmark ingredient."—Michael W. Twitty, author of The Cooking Gene

Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more.

The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard.

Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight.

The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.

"If you are an okra lover, this book is an affirmation, filled with interesting stories and great ideas for using pods, flowers, and more. If you are not yet an okra lover, Chris Smith’s enthusiasm may well convert you."—Sandor Ellix Katz, author of The Art of Fermentation

34.95 In Stock
The Whole Okra: A Seed to Stem Celebration

The Whole Okra: A Seed to Stem Celebration

The Whole Okra: A Seed to Stem Celebration

The Whole Okra: A Seed to Stem Celebration

Paperback

$34.95 
  • SHIP THIS ITEM
    Qualifies for Free Shipping
  • PICK UP IN STORE

    Your local store may have stock of this item.

Related collections and offers


Overview

2020 James Beard Award Winner

With recipes for gumbos and stews—plus okra pickles, tofu, marshmallow, paper, and more!

"A love song long overdue. It is anything and everything you wanted to know about this hallmark ingredient."—Michael W. Twitty, author of The Cooking Gene

Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more.

The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard.

Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight.

The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.

"If you are an okra lover, this book is an affirmation, filled with interesting stories and great ideas for using pods, flowers, and more. If you are not yet an okra lover, Chris Smith’s enthusiasm may well convert you."—Sandor Ellix Katz, author of The Art of Fermentation


Product Details

ISBN-13: 9781603588072
Publisher: Chelsea Green Publishing
Publication date: 06/10/2019
Pages: 272
Sales rank: 628,614
Product dimensions: 7.00(w) x 9.80(h) x 0.60(d)

About the Author

Chris Smith is a seed saver and permaculturist who loves to write. He is executive director of the Utopian Seed Project, a crop-trialing non-profit working to celebrate food and farming. His book, The Whole Okra, won a James Beard Foundation Award in 2020 and he is the co-host of The Okra Pod Cast. A native of the UK, Smith has a master's degree in creative writing from the University of Manchester. His short stories have been published in Nashville Review, Mid-American Review, and The Manchester Review.

More info at blueandyellomakes.com and utopianseed.org.

Table of Contents

Foreword ix

Introduction: In Defense of Okra 1

1 Getting to Know Okra 7

2 Okra, The People's Vegetable 19

Okra as a Superfood

Okra Varieties and Okra Breeding

Okra, Diversity, and Climate Change

Raw Okra Salad from 1916

3 Embracing the S-Word 37

Making Your Own Okra Cosmetics

Extracting Okra Slime

Okra Marshmallow Delights

4 Pods of the Gods 49

Okra Plus Acid

Okra Plus Water

Okra Plus Heat

Limpin' Susan

Bhindi Masala

Spicy Okra

Okra Fries

Round Steak and Okra Gumbo

Okra Soup

Old-Time Okra Soup

5 How to Eat Okra All Winter 75

Freezing

Dehydrating

Canning

Pickling and Fermenting

Fermented Okra

Pickled Okra

Okra Kimchi

6 Take the Okra Flower Pledge 103

Eating the Flower

Drinking the Flower

7 Eat Your Greens 119

Okra Greens: Ideas from Chefs

Growing Okra Microgreens

Coconut Cream Okra Leaf with Tilapia

8 Okra Super Seeds 133

Making the Most of Overgrown Pods

What to Do with Woody Pods

Okra Seed Tofu and Tempeh

Making Okra Seed Tofu

Okra Seed Oil

Okra Seed Flour

Okra Seed Coffee

Making Your Own Okra Seed Flour

Charred Okra with Okra Seed Aioli and Crispy Onions

Okra Seed "Couscous" Warm Salad

Savory Okra Corn Muffins

Multigrain Okra Sourdough Bread

Okra Seed Pancakes

9 Let's Keep Stalking About Okra 171

Okra Paper

Making Your Own Okra Fiber Paper

Okra Fiber

Making Okra Fiber Cordage

10 Grow, Okra, Grow 185

Germination

Direct-Seed or Transplant

Field Prep and Spacing

Harvest

Maintenance Practices

Pests and Diseases

Seed Saving

Epilogue 215

Acknowledgments 217

Appendix: Okra Diversity Trial 219

Notes 233

Index 243

From the B&N Reads Blog

Customer Reviews