The whole okra : a seed to stem celebration (Book, 2019) [University of Maryland, College Park]
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The whole okra : a seed to stem celebration

Author: Chris Smith
Publisher: White River Junction, Vermont : Chelsea Green Publishing, 2019. ©2019
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
The Whole Okra includes classic recipes like okra fries (as well as unexpected delights like okra seed pancakes and okra flower vodka), along with dishes from some of America's most beloved chefs, including: Spicy Okra by Marcus Samuelsson, Okra Soup by culinary historian Michael Twitty, Limpin' Susan by chef BJ Dennis, and Bhindi Masala by chef Meherwan Irani. A must-have for gardeners and food-lovers alike - The
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Details

Genre/Form: Cookbooks
Additional Physical Format: ebook version :
Document Type: Book
All Authors / Contributors: Chris Smith
ISBN: 9781603588072 1603588078
OCLC Number: 1057306688
Description: ix, 258 pages : color illustrations ; 26 cm
Contents: Introduction: In defense of okra --
Getting to know okra --
Okra, the people's vegetable --
Embracing the S-word --
Pods of the gods --
How to eat okra all winter --
Take the okra flower pledge --
Eat your greens --
Okra super seeds --
Let's keep stalking about okra --
Grow, okra, grow.
Responsibility: Chris Smith ; foreword by Michael W. Twitty.

Abstract:

The Whole Okra includes classic recipes like okra fries (as well as unexpected delights like okra seed pancakes and okra flower vodka), along with dishes from some of America's most beloved chefs, including: Spicy Okra by Marcus Samuelsson, Okra Soup by culinary historian Michael Twitty, Limpin' Susan by chef BJ Dennis, and Bhindi Masala by chef Meherwan Irani. A must-have for gardeners and food-lovers alike - The Whole Okra is a roving and rich collection of okra history, lore, recipes, craft projects, growing advice, and so much more.--COVER.

Smith's first encounter with okra was of the worst kind: slimy and fried at a greasy-spoon diner. Despite that introduction, he developed a fascination with okra, leading him to discover a range of delicious ways to cook and eat this vagabond vegetable. Here Smith provides a roving and rich collection of okra history, lore, recipes, craft projects, growing advice, and so much more. -- adapted from back cover

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Library Journal-"A cultural, horticultural, and culinary plunge into one of the world's slimiest foods . . . Foodies, gardeners, and those who wish to push their own taste buds are encouraged to Read more...

 
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