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  The Whole Okra - A Seed to Stem...

  Chris Smith, Michael W. Twitty

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  With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more 
  Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more. 
  The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard. 
  Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight. 
  The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.

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  Creamy & Crunchy - An Informal...

  Jon Krampner

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  “A delightful book about America’s most popular nut butter and sandwich spread . . . well-written, fast-paced, surprising.”—Andrew F. Smith, editor in chief, The Oxford Encyclopedia of Food and Drink in America   Americans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins (“ants on a log”) to a grilled sandwich with bacon and bananas (the classic “Elvis”). Peanut butter is used to flavor candy, ice cream, cookies, cereal, and other foods. It is a deeply ingrained staple of American childhood. Along with cheeseburgers, fried chicken, chocolate chip cookies (and apple pie), peanut butter is a consummate comfort food.  In Creamy and Crunchy are the stories of Jif, Skippy, Peter Pan; the plight of black peanut farmers; the resurgence of natural or old-fashioned peanut butter; the reasons why Americans like peanut butter better than (almost) anyone else; the five ways that today’s product is different from the original; the role of peanut butter in fighting Third World hunger; and the Salmonella outbreaks of 2007 and 2009, which threatened peanut butter’s sacred place in the American cupboard. To a surprising extent, the story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing regions of the South, personal stories, and recipes.   “A witty, encyclopedic history of one of America’s most iconic processed foods. It is chock-full of fun facts and surprising insights into the way we eat today.”—Aaron Bobrow-Strain, author of White Bread: A Social History of the Store-Bought Loaf

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  Grill - Your Ultimate Guide To...

  Bobby M. Jackson

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  Learn to grill like a master and become a backyard barbecue hero.Grilling is one of the best ways to cook food simply while obtaining a maximum amount of flavour. In this audiobook you will learn how to grill like a true master!Here is a preview of what you'll learn...The basics of grillingBuilding the fireTips for cooking the foodBeyond the basicsSearing—The secret to the perfect steakRubs — enhancing the flavor of your meatsAppetizers on the grillAnd basically everything you need to know to start grilling today.

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  Hope's Table - Everyday Recipes...

  Hope Helmuth

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  From the kitchen of Mennonite cook, mother, and blogger Hope Helmuth comes a delectable mix of 150 recipes, stunning food photography, practical hints, and stories celebrating the simple beauty of home.

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  Southwest Dutch Oven

  George Dumler, Carolyn Dumler

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  Learn the secrets of Southwestern flavor—from Mango Papaya Salsa to Chipotle Cheese Bread—with these traditional Dutch oven recipes. Everything from sauces to cakes to steaks or fillets can be perfectly prepared in a Dutch oven. In Southwest Dutch Oven, George and Carolyn Dumler demonstrate how this traditional and versatile cooking pot is the secret to bringing out the best of Southwestern cuisine. Along with helpful Dutch oven tips, the Dumlers share essential information about Southwestern ingredients, including key herbs and spices. These cooking secrets all come together in mouthwatering recipes for sauces, salsas, side dishes, main dishes, breads, and even desserts. Chile-Rubbed Rib-Eye Steaks, Red Chile Onion Rings, Prickly Pear Barbecue Sauce, Chipotle Cheese Bread, and Southwest Caramel Apple Pie are just a few of the things you’ll be cooking up in your Dutch oven.

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  Fridge Raid

  Megan Davis

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  Want to save time, money and energy by using up your existing food stocks rather than constantly grocery shopping and then struggling to use up leftovers? Here Megan Davies shows how, by helping you develop intuition for using what you already have in your kitchen. She shares her vibrant, accessible and, most importantly, flexible recipes for kitchen-foraged meals that can be rustled up just by looking in the fridge or store cupboard. Each recipe has a highly inventive ingredients table, showing how to swap and substitute ingredients, depending on what you have to hand, making it easy to ring the changes and work with what you have. Cooking this way is something that comes naturally to Megan and here she shares her secrets, to equip you with the skills and tricks needed to make your own food go further, whilst at the same time refreshing your weeknight meal roster and enjoying some weekend feasting.

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