About the Author
Table of Contents
Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. Willis provides "the key that unlocks the door of okra desire" to okra addicts and newcomers to the pod alike. Featuring gardening tips, a discussion of heirloom varieties, and expert cooking directions (including a list of "top ten slime-busting tips"), Willis 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.
What People are Saying About This
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