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
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