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Virginia Willis Okra (Hardback) Savor the South Cookbooks
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eBay-objectnummer:395117136198
Specificaties
- Objectstaat
- Publication Name
- Okra
- Title
- Okra
- Subtitle
- a Savor the South® cookbook
- EAN
- 9781469614427
- ISBN
- 9781469614427
- Release Date
- 03/10/2014
- Release Year
- 2014
- Country/Region of Manufacture
- US
- Series
- Savor the South Cookbooks
- Book Title
- Okra : a Savor the South Cookbook
- Book Series
- Savor the South Cookbooks Ser.
- Publisher
- University of North Carolina Press
- Item Length
- 8.5 in
- Publication Year
- 2014
- Format
- Hardcover
- Language
- English
- Item Height
- 1 in
- Features
- New Edition
- Genre
- Cooking
- Topic
- Regional & Ethnic / International, Specific Ingredients / Vegetables, Regional & Ethnic / American / Southern States
- Item Weight
- 11 Oz
- Item Width
- 5.5 in
- Number of Pages
- 120 Pages
Over dit product
Product Identifiers
Publisher
University of North Carolina Press
ISBN-10
1469614421
ISBN-13
9781469614427
eBay Product ID (ePID)
172659685
Product Key Features
Book Title
Okra : a Savor the South Cookbook
Number of Pages
120 Pages
Language
English
Topic
Regional & Ethnic / International, Specific Ingredients / Vegetables, Regional & Ethnic / American / Southern States
Publication Year
2014
Features
New Edition
Genre
Cooking
Book Series
Savor the South Cookbooks Ser.
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
11 Oz
Item Length
8.5 in
Item Width
5.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2013-033254
Dewey Edition
23
Reviews
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, 50 delicious recipes, both southern and worldwide, and just about everything else you would ever want to know about okra.-- Foodsite Magazine, "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."-- Los Angeles Times, Okra is a marvelous and original cookbook that not only fulfills the purpose of the Savor the SouthR cookbook collection, but very well could accomplish the messianic mission of its author: turning all okra haters into lovers, at last. The recipes promise lip-smacking satisfaction, are coherent and clearly structured. The book is enhanced by helpful how-to tips, interesting serving suggestions, and stories about where the recipes come from and why one simply must make them. Let the okra loving begin!--Ronni Lundy, author of Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens|9781469614427|, "50 delicious recipes, both southern and worldwide, and just about everything else you would ever want to know about okra."-- Foodsite Magazine, 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.-- Los Angeles Times, "For those who love okra, this is the book to increase your love to the maximum. For those who DONT love okra, this book will change your mind. Virginia Willis has both de-slimed okra and found endless ways to make it better."--Nathalie Dupree, TV host and author of New Southern Cooking and eleven other books, 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|9781469614427|, "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
Dewey Decimal
641.65648
Edition Description
New Edition
Synopsis
Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra , Virginia Willis provides "the key that unlocks the door of okra desire" to okra addicts and newcomers to the pod alike. 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"), Okra 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., Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra , Virginia Willis provides "the key that unlocks the door of okra desire" to okra addicts and newcomers to the pod alike.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"), Okra 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., Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides ""the key that unlocks the door of okra desire"" to okra addicts and newcomers to the pod alike.
LC Classification Number
TX803.O37.W55 2014
Copyright Date
2014
ebay_catalog_id
4
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eBay-objectnummer:395117136198
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Nice book