The Whole Okra, Chris Smith
The Whole Okra, Chris Smith
List: $19.95 | Sale: $13.97
Club: $9.97

The Whole Okra
A Seed to Stem Celebration

Author: Chris Smith, Michael W. Twitty

Narrator: Chris Smith

Unabridged: 6 hr 3 min

Format: Digital Audiobook Download

Published: 06/10/2019

Includes: Bonus Material Bonus Material Included


Synopsis

With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more

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.

 

 

Reviews

Goodreads review by Pamela on March 21, 2019

The Whole Okra is exactly what a single ingredient cookery book should be! I tried Okra for the first time a few years ago and was fascinated by it. It was in a Cypriot dish (it's very common in Cyprus) that was like a tomato stew. I was put off by the slimy texture at first, but once I got used to......more

Goodreads review by Chris on April 23, 2019

I think I'm biased because I wrote it, but after submitting the book to Chelsea Green it was about 4 months before I was asked to do a complete proof read and I found myself really enjoying it, which I think is a good sign!......more

Goodreads review by Pam on February 29, 2020

This brand new book is a lot of fun, and the photos are stunning. It has more about okra than you knew you "Wanted to Know". Oil from the seeds, eating the leaves, okra-stem drinking straws, okra seed tempeh, okra marshmallow delights, okra history and geography, medical and industrial uses and so m......more

Goodreads review by Misti on April 09, 2019

Wow, this was a spectacular book! One of the best and more useful garden books I've read in quite a while. I grew up eating okra that my grandmother grew (or bought) and cooked but it was only recently that I discovered grilling or eating it raw. I'm a convert! It's such a highly underrated edible p......more

Goodreads review by Taryn on April 30, 2019

This wasn't just a cookbook but a journey into the world that is okra. Being from the South I've grow up eating this often hated vegetable and have always enjoyed it. For those who dislike it you should step into this wonderfully written book and know that okra, when done well can not only be appeti......more