The whole okra : a seed to stem celebration (eBook, 2019) [WorldCat.org]
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The whole okra : a seed to stem celebration

Author: Chris Smith
Publisher: White River Junction, Vermont : Chelsea Green Publishing, [2019]
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Cookbooks
Additional Physical Format: Print version:
Smith, Chris, 1982-
Whole okra.
White River Junction, Vermont : Chelsea Green Publishing, [2019]
(DLC) 2019005954
(OCoLC)1057306688
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Chris Smith
ISBN: 9781603588089 1603588086
OCLC Number: 1104658210
Description: 1 online resource
Contents: Intro; Praise for The Whole Okra; Title Page; Copyright; Dedication; Contents; Foreword; Introduction: In Defense of Okra; 1. Getting to Know Okra; 2. Okra, The People's Vegetable; Okra as a Superfood; Okra Varieties and Okra Breeding; Okra, Diversity, and Climate Change; Raw Okra Salad from 1916; 3. Embracing the S-Word; Making Your Own Okra Cosmetics; Extracting Okra Slime; Okra Marshmallow Delights; 4. Pods of the Gods; Okra Plus Acid; Okra Plus Water; Okra Plus Heat; Limpin' Susan; Bhindi Masala; Spicy Okra; Okra Fries; Round Steak and Okra Gumbo; Okra Soup; Old-Time Okra Soup 5. How to Eat Okra All WinterFreezing; Dehydrating; Canning; Pickling and Fermenting; Fermented Okra; Pickled Okra; Okra Kimchi; 6. Take the Okra Flower Pledge; Eating the Flower; Drinking the Flower; 7. Eat Your Greens; Okra Greens: Ideas from Chefs; Growing Okra Microgreens; Coconut Cream Okra Leaf with Tilapia; 8. Okra Super Seeds; Making the Most of Overgrown Pods; What to Do with Woody Pods; Okra Seed Tofu and Tempeh; Making Okra Seed Tofu; Okra Seed Oil; Okra Seed Flour; Okra Seed Coffee; Making Your Own Okra Seed Flour; Charred Okra with Okra Seed Aioli and Crispy Onions Okra Seed "Couscous" Warm SaladSavory Okra Corn Muffins; Multigrain Okra Sourdough Bread; Okra Seed Pancakes; 9. Let's Keep Stalking About Okra; Okra Paper; Making Your Own Okra Fiber Paper; Okra Fiber; Making Okra Fiber Cordage; 10. Grow, Okra, Grow; Germination; Direct-Seed or Transplant; Field Prep and Spacing; Harvest; Maintenance Practices; Pests and Diseases; Seed Saving; Epilogue; Acknowledgments; Appendix: Okra Diversity Trial; Notes; About the Author
Responsibility: by Chris Smith ; foreword by Michael W. Twitty.

Abstract:

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.

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Library Journal-"A cultural, horticultural, and culinary plunge into one of the world's slimiest foods . . . Foodies, gardeners, and those who wish to push their own taste buds are encouraged to Read more...

 
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