by Chris Smith
First published 2019
Smith begins with okra's potential after his terrible first encounter with the vegetable at a greasy diner. His curiosity leads him deep into okra research and kitchen experiments. He discovers the plant offers far more than expected. Smith interviews chefs, food historians, researchers, farmers, and gardeners to understand okra's full range. The book presents classic preparations like fried pods alongside surprises such as okra seed pancakes and flower vodka. Notable chefs contribute recipes including Michael Twitty's soup, BJ Dennis's Limpin' Susan, Meherwan Irani's Bhindi Masala, and Vivian Howard's okra fries. Smith explores non-food uses including paper production and mucilage applications for preservation and skincare. He provides growing guidance for home gardeners, seed saving techniques, and breeding advice. Having cultivated over 75 okra varieties, Smith details flavor differences and recommends top performers. The book delivers recipes, craft projects, historical context, and practical cultivation tips.
Genres: agriculture, gardening, non-fiction, cooking, food, food-writing, food-history
Vibes: informative, intimate, thought-provoking
Tropes: educational, informative
272 pages · Kindle Edition · Chelsea Green Publishing Company