Okra

a Savor the South® cookbook

Nonfiction, Food & Drink, Vegetables & Salads, International, USA
Cover of the book Okra by Virginia Willis, The University of North Carolina Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Virginia Willis ISBN: 9781469614434
Publisher: The University of North Carolina Press Publication: March 10, 2014
Imprint: The University of North Carolina Press Language: English
Author: Virginia Willis
ISBN: 9781469614434
Publisher: The University of North Carolina Press
Publication: March 10, 2014
Imprint: The University of North Carolina Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from The University of North Carolina Press

Cover of the book Nature's Champion by Virginia Willis
Cover of the book The Great Catastrophe of My Life by Virginia Willis
Cover of the book Technocrats and the Politics of Drought and Development in Twentieth-Century Brazil by Virginia Willis
Cover of the book Civil War Places by Virginia Willis
Cover of the book On Location in Cuba by Virginia Willis
Cover of the book Black Neighbors by Virginia Willis
Cover of the book Pragmatism and the Political Economy of Cultural Evolution by Virginia Willis
Cover of the book Writing to Cuba by Virginia Willis
Cover of the book Sweet Carolina by Virginia Willis
Cover of the book John Brown Still Lives! by Virginia Willis
Cover of the book iMuslims by Virginia Willis
Cover of the book The Secret Lives of Fishermen by Virginia Willis
Cover of the book The United States and Fascist Italy, 1922-1940 by Virginia Willis
Cover of the book A Savage Conflict by Virginia Willis
Cover of the book Imagining the Middle East by Virginia Willis
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy