Okra: a Savor the South cookbook (Savor the South Cookbooks)

Cover Page; a SAVOR THE SOUTH® cookbook Okra; Copyright Page; Dedication; Contents; Introduction ODE TO OKRA; Southern Okra Recipes; Southern-Style Fried Okra; Shoestring Fried Okra; Double-Dipped Fried Okra; Oven-Fried Okra; Spicy Quick-Pickled Okra; Southern Sushi; Grilled Okra and Hot Peppers; Herb-Roasted Okra; Okra with Butter; Fresh Black-Eyed Peas and Okra; Round Steak and Okra Gumbo; Gulf Coast Seafood Gumbo; Skillet-Roasted Okra and Shrimp; Limpin' Susan; Carolina Crab and Shrimp Pilau; Southern Ratatouille; Fresh Summer Vegetable Succotash with Herbs; Okra Maque Choux.;Okra: a Savor the South® cookbook. 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.--publisher's Website. Virginia Willis. Includes Bibliographical References (pages 101-102) And Index. 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.