Shop our corporate gifting offerings here

Okra: A Savor the South Cookbook

Description

Author: Virginia Willis

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.



About the Author
Willis, Virginia: - Chef and food writer Virginia Willis hails from Atlanta and is the author of Bon Appetit, Y'all and Basic to Brilliant, Y'all.

Okra: A Savor the South Cookbook

Product form

$22.00

Author: Virginia WillisPassionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw,... Read more

        Description

        Author: Virginia Willis

        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.



        About the Author
        Willis, Virginia: - Chef and food writer Virginia Willis hails from Atlanta and is the author of Bon Appetit, Y'all and Basic to Brilliant, Y'all.

        More Information

        Icon for shopping_bagIngredients
        Icon for truckShipping

        Love This Product? Leave a Review!

        Okra: A Savor the South Cookbook by Willis, Virginia

        Okra: A Savor the South Cookbook

        0 out of 5 stars

        This product has no reviews yet

        Login

        Forgot your password?

        Don't have an account yet?
        Create account