{"product_id":"the-whole-okra-a-seed-to-stem-celebration-paperback","title":"The Whole Okra: A Seed to Stem Celebration - Paperback","description":"\u003cp\u003eby \u003cb\u003eChris Smith\u003c\/b\u003e (Author), \u003cb\u003eMichael W. Twitty\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e2020 James Beard Award Winner\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eWith recipes for gumbos and stews--plus okra pickles, tofu, marshmallow, paper, and more!\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"A love song long overdue. It is anything and everything you wanted to know about this hallmark ingredient.\"--Michael W. Twitty, author of \u003cem\u003eThe Cooking Gene\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eChris 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. \u003cstrong\u003eSmith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners.\u003c\/strong\u003e The summation of his experimentation and research comes together in \u003cstrong\u003e\u003cem\u003eThe Whole Okra\u003c\/em\u003e, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cem\u003eThe Whole Okra\u003c\/em\u003e includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. \u003cstrong\u003eSome of the South's best-known chefs shared okra recipes with Smith\u003c\/strong\u003e 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.\u003c\/p\u003e \u003cp\u003eOkra 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.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eThe Whole Okra\u003c\/em\u003e 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 \u003cstrong\u003eokra oil\u003c\/strong\u003e, \u003cstrong\u003eokra flour\u003c\/strong\u003e, \u003cstrong\u003eokra tempeh\u003c\/strong\u003e, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in \u003cstrong\u003eflavor\u003c\/strong\u003e, \u003cstrong\u003etexture\u003c\/strong\u003e, and \u003cstrong\u003ecolor\u003c\/strong\u003e; 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.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"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 \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.9 x 7 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 10, 2019\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51770870661408,"sku":"9781603588072","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/804806cff3789430c7e249f7f52f2171.webp?v=1780379863","url":"https:\/\/ebocreations.com\/products\/the-whole-okra-a-seed-to-stem-celebration-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}