COOKING & FOOD

The Whole Okra: A Seed to Stem Celebration

by Chris Smith
Chelsea Green. Jun. 2019. 272p. ISBN 9781603588072. pap. $29.95. GARDENING
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Permaculturist Smith’s first book is a cultural, horticultural, and culinary plunge into one of the world’s slimiest foods. The writing style jumps from memoir to reference to a literal dialog with okra, and takes a few chapters to get used to. Includes classic recipes for the plant (gumbo, fried okra) as well as preservation techniques and adventurous recipes, such as okra marshmallows. Smith goes beyond the culinary uses of okra and discusses beauty treatments and papermaking. Plant nerds will rejoice at the ten-page appendix table of okra varieties and in-depth germination information.
VERDICT Foodies, gardeners, and those who wish to push their own taste buds are encouraged to embrace the anthropomorphizing of okra and take a deep dive into its many possibilities. Readers will be inspired by this work’s cultural context, growing tips, and recipes from highly acclaimed author interviewees such as Leah Penniman (Farming While Black), Sandor Katz (Wild Fermentation), and Marcus Samuelsson (The Soul of a New Cuisine).
Reviewed by Naomi Toftness, Post Univ., Waterbury, CT , Jun 06, 2019
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