Synopses & Reviews
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.
is a marvelous and original cookbook that not only fulfills the purpose of the Savor the SouthR cookbook collection, but very well could accomplish the messianic mission of its Author - turning all okra haters into lovers, at last. The recipes promise lip-smacking satisfaction, are coherent and clearly structured. The book is enhanced by helpful how-to tips, interesting serving suggestions, and stories about where the recipes come from and why one simply must make them. Let the okra loving begin!--Ronni Lundy, author of Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens
"For those who love okra, this is the book to increase your love to the maximum. For those who DONT 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
About the Author
Chef and food writer Virginia Willis hails from Atlanta and is the author of Bon Appetit, Y'all and Basic to Brilliant, Y'all.