{"product_id":"okra","title":"Okra","description":"\u003ch2\u003ea Savor the South cookbook \u003ca href=\"https:\/\/uncpress-us-new.imgix.net\/covers\/9781469677514.jpg\" alt=\"Download Cover Image\" class=\"upt-download-cover__button\" target=\"_blank\"\u003e\u003c\/a\u003e\n\u003c\/h2\u003e\n\u003cp\u003eby Virginia Willis\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePassionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With \u003c\/span\u003e\u003cem\u003eOkra\u003c\/em\u003e\u003cspan\u003e, Virginia Willis provides “the key that unlocks the door of okra desire” to okra addicts and newcomers to the pod alike.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTopping 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”), \u003c\/span\u003e\u003cem\u003eOkra\u003c\/em\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChef and food writer Virginia Willis hails from Atlanta and is the author of \u003ci\u003eBon Appétit, Y'all\u003c\/i\u003e, \u003ci\u003eBasic to Brilliant, Y'all\u003c\/i\u003e, and the James Beard Award–winning \u003ci\u003eLighten Up, Y'all\u003c\/i\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e“Virginia Willis can do magic with okra, frying it crisp, turning it into gumbo and also shares African, Mediterranean, Caribbean and Indian recipes for this odd vegetable. This book is a must for okra lovers, but also those, like me who don’t have a clue how to prepare it.” — Cooking with Amy food blog\u003c\/blockquote\u003e\n\u003cblockquote\u003e\n\u003cp\u003e“50 delicious recipes, both southern and worldwide, and just about everything else you would ever want to know about okra.” —\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFoodsite Magazine\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cblockquote\u003e\n\u003cp\u003e“[A] splendid series.” —\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eLos Angeles Times\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\"Okra can be a challenge even for good cooks. Thank goodness there’s a great cook like Virginia Willis here to help those of us who love to eat it but have been challenged by cooking it.” —\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eLos Angeles Times\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cdiv class=\"book-wrapper__top-section--image\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"book-wrapper__top-section--details\"\u003e\n\u003cdiv class=\"custom-info_wrapper\"\u003e\u003cspan\u003eISBN 9781469677514 | Hardcover, 120 Pages, 5.50 × 8.50 in, bibl., index\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"custom-info_wrapper\"\u003e\u003cspan\u003ePublication date: August 01, 2023\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"UNC Press","offers":[{"title":"Default Title","offer_id":52637711171866,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/1785\/3978\/files\/okrabook.jpg?v=1785960026","url":"https:\/\/ncmuseumofhistoryshop.com\/products\/okra","provider":"NC History Museum Shop","version":"1.0","type":"link"}