Okra: a Savor the South cookbook

· UNC Press Books
5.0
2 reviews
Ebook
120
Pages

About this ebook

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.

Ratings and reviews

5.0
2 reviews
A Google user
May 26, 2017
I like the Recipes and the new foods to try out
1 person found this review helpful
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قابوس المعظم
October 31, 2020
قابوس المعظم علان
4 people found this review helpful
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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, Basic to Brilliant, Y'all, and the James Beard Award–winning Lighten Up, Y'all.

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