Paperback, 272 pages
by Chris Smith, Foreword by Michael W. Twitty
ISBN: 978-1603588072

Christ Smith's first encounter with okra was of the worst kind: slimy and fried at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, leading him to discover a range of delicious ways to cook and eat it. He has talked okra with chefs, food historians, farmers, and gardeners, and combines this research with wry humor to offer culinary tips, unique projects, and little-known facts about this vagabond vegetable.

The Whole Okra includes classic recipes like okra fries (as well as unexpected delights like okra seed pancakes and okra flower vodka), along with dishes from some of America's most beloved chefs, including: Spicy Okra by Marcus Samuelsson, Okra Soup by culinary historian Michael Twitty, Limpin' Susan by chef BJ Dennis, and Bhindi Masala by chef Meherwan Irani.

A must-have for gardeners and food-loves alike--The Whole Okra is a roving and rich collection of okra history, lore, recipes, craft projects, growing advice, and so much more.