| Title | : | The Whole Okra: A Seed to Stem Celebration |
| Author | : | |
| Rating | : | |
| ISBN | : | - |
| Format Type | : | Paperback |
| Number of Pages | : | 224 |
| Publication | : | Published June 7, 2019 |
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.
The Whole Okra: A Seed to Stem Celebration Reviews
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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 it, I absolutely fell in love with the nutty flavour. Since then, if there is ever Okra on the menu I will order it. I love trying the variety of different ways it can be prepared. This book not only gives great recipes, but the history of Okra, and the tips of growing and preparing it were great.
If you love under-appreciated foods or live in a country where Okra is a common ingredient, this book is an absolute must. -
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!
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I have always loved okra (also known as bhindi or lady’s fingers in Indian recipes). A particular favourite of mine is a West African okra gumbo I learned to cook while living in Liberia in the 1980’s.
The idea of a whole book about okra had never really occurred to me and I wondered just how many recipes it would take to fill the book. I little realized just how many different ways there are to use the plant; from the fruit pods we mostly associate with okra to the seeds and even leaves. Even okra superfood microgreens and okra sourdough bread from the ground seeds. Or how about making your own paper from okra fiber?
This book really is “a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more”. A fascinating read that will help you appreciate just how versatile the okra plant is.
Many thanks to the publisher and Netgalley for providing a preview copy. -
The Whole Okra: A Seed to Stem Celebration by Chris Smith
I have always loved okra (also known as bhindi or lady’s fingers in Indian recipes). A particular favourite of mine is a West African okra gumbo I learned to cook while living in Liberia in the 1980’s.
The idea of a whole book about okra had never really occurred to me and I wondered just how many recipes it would take to fill the book. I little realized just how many different ways there are to use the plant; from the fruit pods we mostly associate with okra to the seeds and even leaves. Even okra superfood microgreens and okra sourdough bread from the ground seeds. Or how about making your own paper from okra fiber?
This book really is “a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more”. A fascinating read that will help you appreciate just how versatile the okra plant is.
Many thanks to the publisher and Netgalley for providing a preview copy. -
The photos are gorgeous, the history and sociology are fun—the author is British and his outsider perspective on this quintessential Southern food is refreshing. I love the way he sees okra as one is the answers to climate change. I love okra anyway, but I’ve been using it very narrowly and now I have tons of more ideas!
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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 plant that I'm here to help spread the okra gospel!
Fantastic book---I will be buying a copy for sure because there are so many interesting tidbits I want to read again as well as get those recipes and idea on how to use it in other ways.
*I received a copy via Net Galley in exchange for my review* -
Very tasty, mostly easily prepared recipes accompany Chris Smith's Ode to Okra! Interesting how he came to appreciate Okra as an adult, being from the UK, and not having grown up without the Okra experience.
Very deep dive into Okra's historical roots, and origin stories, and how it is enjoyed across the planet. From the dishes of India, to the various countries of the African continent, to the southern USA, Okra is celebrated in all its deliciousness.
Addresses the "love it or hate it" reaction caused by the "slime" factor, and offers cooking methods to mitigate or eliminate the slim-iness, should that be desired. Offers ways that very factor might be of benefit, as well as info on which varieties of Okra tend to be less slimey than others.
Includes growing, cultivation and storage guides, too.
This book came to be out the author's work with The Utopian Seed Project's Crop Stories; keeping alive the stories, production, cultivation, and preservation of ancestral Foodways.
Highly recommend. -
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 appetizing but delicious as well. As I took my own journey into the pages and I came out on the other end much more knowledgeable. The variety of okra that is out there was astounding and I look forward to searching for different kinds in my trips to the grocery store and farmers markets in my area. There are lovely photographs throughout and one that really caught my eye showed 60 different varieties and the names each goes by. I was able to see the differences not only in coloring with some but with sizes and lengths also. As you read you realize that you are getting a fabulous exploration into the world of okra. How to grow, harvest, and maintain as well as how to freeze, pickle, and even dehydrate it. it even goes into detail about different pests and diseases and how to keep the okra from falling victim to either. I came to realize that okra as a super food with quite a few health benefits. The recipes were amazing and the ones I tried easy to follow. Being from the South I've only cooked okra in two ways before, deep fried obviously and in soups during the colder months. I was happy to try a few of the recipes in the book to get a different take on the vegetable, there is a Savory Muffin recipe that I fell in love with along with a Couscous one. There is one that I haven't gotten around to doing yet but look forward to making, it sounded so interesting called Okra Marshmallow Delights. I had a fun time diving into this cookbook and can't wait to try out more recipes, look for different varieties, and go back through it again to see if I missed anything else interesting. Okra is more than just some slimy vegetable, all its parts from flower to actual okra have so many different uses. I definitely recommend giving this cookbook a try!!!
I received an ARC of this book, all thoughts and opinions are my own. -
If you love okra and want to know literally EVERY SINGLE THING you can make, eat, and do with okra this is the book for you. Chris Smith is British, so he did not grow up eating okra. But, he married a woman from South Carolina and once he had eaten really good okra he was hooked. Smith has done things with okra that I would never have dreamed of doing. He covers the history of okra, the slime issue/factor, how to best cook and preserve okra, eating okra flowers and leaves, making and using okra seed and pod flour, making paper from okra stalks, and of course how to best grow your own okra. There are several recipes included - some like the okra face mask and hair treatment might be a bit much for some people. But, there are some recipes I'd like to try and this book is definitely a great exploration of all the wonders that is okra! It was also cool that Smith and his family now live in Asheville, so lots of the resources and restaurants he referenced are ones I could actually check out. Overall, a really thorough look at one of the South's favorite vegetables.
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The hardback edition of this book has a very different vibe, and it may have misled me. I was expecting something with more folklore and world history--the type of examination of single foodstuffs that I adore--and I was looking forward to it.
I do love okra, but while I admire the effort and enthusiasm here, I'm not inclined to make okra marshmallows or use dried okra husks for straws. The bulk of the book is taken up with the idea of using okra for everything possible.
I'm also not a fan of the author "talking" to okra throughout the book as if it is sentient. -
Excellent in depth gardening, cookery, food preservation, history and lore. Beautifully presented. It is rare that I buy a book I can get from the library. This is one which I felt I needed on my own bookshelves along with books on corn and peppers. Very readable too. zBring on the spring when I shall plant okra and do more with it than make slighly slimey stews and definitely slimey pickles as I have in years past. I shall have okra flower tea and more, thanks to this book.
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A fun read that I checked out randomly from my library's ebook selection. I wish it had more info about growing okra in the home garden but I have a black thumb and always want more growing information.
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Fascinating book on all topics related to okra. An entertaining read if you like history, gardening, cooking, eating, crafts, world culture, or just simply curious.
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Such a well done book about the polarizing okra.
I will be planting some this spring :) -
I love okra. Great homage to the plant, and hopefully just a starting place for a new future world love for the great abelmoschus esculentus.
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Will make you want to grow okra :)
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Truly one of the most thought provoking books about a vegetable I think anyone has ever written. I’m now convinced that okra is the best plant of all time.
