Okra

<p>Passionate okra lovers crave this bright green heat-loving vegetable whether fried grilled steamed roasted boiled broiled pickled raw whole sliced or julienned. With <i>Okra</i> Virginia Willis provides “the key that unlocks the door of okra desire” to okra addicts and newcomers to the pod alike.<br/><br/>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”) <i>Okra</i> 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.</p>