Okra

“Virginia Willis can do magic with okra, frying it crisp, turning it into gumbo and also shares African, Mediterranean, Caribbean and Indian recipes for this odd vegetable. This book is a must for okra lovers, but also those, like me who don’t have a clue how to prepare it.” — Cooking with Amy food blog

“50 delicious recipes, both southern and worldwide, and just about everything else you would ever want to know about okra.” — Foodsite Magazine

“Intriguing.” — Edible Charlotte

“[A] splendid series.” — Los Angeles Times

"Okra can be a challenge even for good cooks. Thank goodness there’s a great cook like Virginia Willis here to help those of us who love to eat it but have been challenged by cooking it.” — Los Angeles Times

“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