120 pp., 5.5 x 8.5, bibl., index
Hardcover ISBN: 978-1-4696-1442-7
Published: March 2014
eBook ISBN: 978-1-4696-1443-4
Published: March 2014
Buy this Book
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.
About the Author
Chef and food writer Virginia Willis hails from Atlanta and is the author of Bon Appétit, Y’all and Basic to Brilliant, Y’all.
For more information about Virginia Willis, visit the Author Page.
"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
“[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