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A semen to Stem Celebration
Chris Smith
Paperback
$ 34.95
2020 James Beard Award WinnerWith recipe for gumbo and stews — plus okra pickles , tofu , marshmallow , newspaper publisher , and more!“A love song long delinquent . It is anything and everything you wanted to know about this earmark element . ”—Michael W. Twitty , writer ofThe Cooking Gene
Chris Smith ’s first encounter with okra was of the worst sort : slimy fry okra plant at a greasy - spoonful diner . Despite that dark founding , Smith develop a fascination with lady’s-finger , and as he researched the plant and begin to experiment with it in his own kitchen , he discovered an awful range of delicious ways to cook and consume it , along with ingenious and surprising slipway to sue the works from bakshish - to - tooshie : pods , leave-taking , flowers , seeds , and stalk . Smith talked gumbo with chef , food historiographer , university researchers , farmer , squatter , and gardener . The summation of his experiment and research come together inThe Whole Okra , a lighthearted but information - rich collection of okra history , lore , recipe , craft projects , growing advice , and more . The Whole Okraincludes definitive formula such as fry okra pods as well as unexpected delectation including okra plant seed pancakes and okra blossom vodka . Some of the South ’s best - known chefs portion out okra recipe with Smith : Okra Soup by culinary historiographer Michael Twitty , Limpin ’ Susan by chef BJ Dennis , Bhindi Masala by chef Meherwan Irani , and Okra Fries by chef Vivian Howard .
Okra has virtual purpose beyond the edible , and Smith also researched the history of lady’s-finger as a fiber crop for making composition and the usage of okra mucilage ( muck ) as a preservative , a hydrate face mask , and a primary factor in herbalist Katrina Blair ’s recipe for Okra Marshmallow Delight . The Whole Okrais foremost a gourmet ’s Good Book , but Smith also provides virtual tips and technique for family and market gardeners . He dedicate direction for saving seed for replanting , for a breeding projection , or for a stockpile of seed for makingokra fossil oil , gumbo flour , gumbo tempeh , and more . Smith has grown over 75 varieties of okra plant , and he describes the nuanced deviation inflavor , texture , andcolor ; the best - tasting varieties ; and his personal favorites . Smith ’s dry humor and seed - to - stem enthusiasm for his subject infuse every chapter with just the correct mix of fabulous formula and culinary point , unique labor , and fun fact about this floater vegetable with enormous potency . “If you are an okra lover , this book is an affirmation , filled with interesting stories and groovy ideas for using pods , flowers , and more . If you are not yet an okra buff , Chris Smith ’s enthusiasm may well exchange you . ”—Sandor Ellix Katz , author ofThe Art of Fermentation
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