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The Wild Book: Outdoor Activities to Unleash Your Inner Child
by David ScarfeIn a world in which we're never far from our phones or tablets, computers or consoles, we can often be blind to the joy that can be found in the great outdoors. We're building worlds in Minecraft when we could be building a raft; we're watching the latest Netflix show when we could be gazing at the stars; we're idly scrolling on social media when we could be strolling through woodlands; we're internet shopping when we could be panning for gold.Our phones may be smarter, but our experiences have shrunk down to the size of the screens in front of our eyes. The Wild Book is here to re-acquaint us with the wonders that await in the outside world. Beautifully produced, full of fun, easy-to-do games and activities - including how to make sloe gin, climb trees, build a fire, identify different cloud formations and make a shelter - this is the ultimate book to unleash your inner child.
Wild: Plant-based Recipes to Nourish your Wild Essence
by Joel Gazdar Aiste GazdarReconnect with nature to feel happy and healthy.The Mayan Salad. The Raw Chocolate Tart. The Forgotten Ecstasy Smoothie. These delicious and creative offerings from London’s revered Wild Food Café have become classics for a new generation. Now their creators are ready to share them with the world – as well as the natural, seasonal philosophy that underpins them.Joel and Aiste Gazdar have grown the Wild Food Café to become an oasis of nourishing raw-centric plant-based food in the middle of the city: a beacon of community, wellness and innovation. At the very heart of what they do is playful learning inspired by time, elements, seasons and nature. How might the energies of dawn inspire a light savoury meal to wake up the senses? How can we use herbs in our daily routine to keep calm and balanced? How can we create rich and intricate root vegetable feasts to ground and support us in the darker, colder days?From hearty one-pot stews, raw breads and sea vegetable salads to super-food custards, probiotic tonics and iconic raw desserts, as well as transformative well-being practices such as wild water foraging and recapitulation meditation, this is a book for anyone who wants to nourish their mind, body and heart.
Wieners Gone Wild!: Out-of-the-Ballpark Recipes for Extraordinary Hot Dogs
by Holly Schmidt Allan PennYou've Never Tasted Hot Dogs Like These!What's more American than apple pie? Hot dogs! Accompanying every barbeque, ball game, or picnic, a hot dog is more than just meat in a bun-it is an American pastime. In Wieners Gone Wild!, you'll find dozens of mouth-watering, irresistible recipes starring the classic dog in a tasty and surprising 21st century makeover. Join hot dog aficionados Holly Schmidt and Allan Penn in an around-the-world, wiener-fueled adventure, featuring original and exciting recipes like:--The Salty Dog: Smothered with Sriracha coleslaw and topped with cornmeal-fried clams, it's a New England summer on a bun.--Cowboy Up!: A new twist on the classic chili dog, it's piled high with ground beef and Cheddar cheese.--Hair of the Dog: With spicy hash browns and a bourbon sauce, it's perfect for the morning after.
Wieners Gone Wild!: Out-of-the-Ballpark Recipes for Extraordinary Hot Dogs
by Holly Schmidt Allan PennYou've Never Tasted Hot Dogs Like These! What's more American than apple pie? Hot dogs! Accompanying every barbeque, ball game, or picnic, a hot dog is more than just meat in a bun -- it is an American pastime. In Wieners Gone Wild!, you'll find dozens of mouth-watering, irresistible recipes starring the classic dog in a tasty and surprising 21st century makeover. Join hot dog aficionados Holly Schmidt and Allan Penn in an around-the-world, wiener-fueled adventure, featuring original and exciting recipes like: --The Salty Dog: Smothered with Sriracha coleslaw and topped with cornmeal-fried clams, it's a New England summer on a bun. --Cowboy Up!: A new twist on the classic chili dog, it's piled high with ground beef and Cheddar cheese. --Hair of the Dog: With spicy hash browns and a bourbon sauce, it's perfect for the morning after.
The Wicked Healthy Cookbook: 80% Healthy, 20% Wicked, 100% Awesome
by Chad Sarno Derek Sarno'Chad and Derek just created the next required reading in plant-based cooking . . . Make your life easier, tastier, and Wicked Healthy with the Sarno boys' Michelle and Matt, New York Times bestselling authors of the Thug Kitchen series'Whether you are going the whole vegan hog, or trying it a few days a week, this book is the perfect inspiration' The LadyHi, we're Chad and Derek. We're brothers who craft humble vegetables into the stuff of food legend. Everything we create is a bold marriage of delicate and punchy flavours, crunchy textures, and all with knife-sharp attention to detail. We're proud graduates of the University of Common Sense who simply believe that eating more veg is good for you and good for the planet.THE WICKED HEALTHY COOKBOOK presents a delicious game plan endorsed by every doctor and health organisation in the world: eat more plants. Chefs Chad and Derek Sarno are among the world's foremost authorities on plant-based cooking and here they share their secrets for making killer meals.Celebrating the central role of beautiful, crave-able food for our health and vitality, Chad and Derek provide 129 recipes for everyday meals and fancy dinner parties alike and also show us how to kick back and indulge with drool-inducing recipes like:Sloppy BBQ Jackfruit Sliders with SlawNew England Style "Lobstah" RollsGrilled peaches with Vanilla Spiced GelatoMango Sriracha Caramel. 'Derek and Chad deliver you a world of flavors, textures, and downright sexy food! These plant-pushers know their stuff. Learn from them and feel better because of them. Cook the future-of-food now!' Jane Land and Matthew Glover, founders of Veganuary
Wicked Cupcakes!
by Luisa ZissmanLuisa Zissman shot to fame when she became the runner-up in the 2013 series of the BBC's The Apprentice. A baker by trade, Luisa has been running her hugely successful St Albans cake shop, Dixie's Cupcakery, since 2011. It is her mission to show the world that you don't need a lot of time or complicated ingredients to create show-stopping cupcakes like hers.In true Luisa style, her cupcakes are bold and brassy - a treat for the eyes as well as the tastebuds. Whatever the occasion, she has a cupcake that's the perfect fit: cocktail cupcakes for a girls' night in; ooh la la cupcakes for romantic liaisons; Dixie cakes, which are perfect cakes for busy mums to cook with their kids; vintage cakes for a stylish soiree and quirky cupcakes with unusual flavours, such as the genius Love Me Hate Me Marmite and Chocolate cupcake.Packed with helpful advice on how to make and decorate your cakes, Luisa's book will put the fun and sparkle back into your kitchen!
The WI Cookbook: The First 100 Years
by Mary GwynnAs the Women's Institute turns 100, this beautifully packaged book, curated by food journalist Mary Gwynn, brings together the 100 best loved members' recipes nationwide. Organised decade by decade, and setting each recipe in its historical and social context, it spans everything from jams and preserves to main courses, puddings and bakes. Nostalgic favourites like Toad in the Hole and Kedgeree feature alongside contemporary hits such as Lamb Pot Roast with Nettle Champ and Italian Lamb with Roasted Sweet Peppers. Here are recipes created during the war to make the most of limited supplies (like Stuffed Cod Steak and Apple and Fig Roll) and ideas to overcome the challenges of food rationing (like Elderberry and Apple Jelly and Corned Beef Hash) to current day recipes such as Venison Steaks with Quick Bearnaise Sauce and finally the WI's own signature cake: The Centenary Fruit Cake from North Yorkshire. Fully illustrated from the archives of the WI, alongside beautiful food photography, this gorgeous cookbook will prove a firm favourite with keen cooks of all ages.
Why We Eat (Too Much): The New Science of Appetite
by Dr Andrew Jenkinson'Articulate, clear, a joy to read, this is a book that really needed written' Joanna Blythman, author of Swallow ThisA practical, accessible guide to understanding the diet myth and the secret to lasting weight loss.For over two decades, weight loss surgeon Dr Andrew Jenkinson has treated thousands of people who have become trapped in the endless cycle of dieting. Why We Eat (Too Much), combines case studies from his practice and the new science of metabolism to illuminate how our appetite really works. Debunking the great myths of the body, and systematically explaining why dieting is counter-productive, this unflinching book investigates every aspect of nutrition. From the difference between good and bad fats to the impact of genes and genetic mutation on our weight and what happens to our hormones long after a diet ends, Dr Jenkinson explores the fields of agriculture, pharma, anthropology and medicine to uncover the truth behind our bad food habits and the escalating obesity crisis.
Why We Cook: Women on Food, Identity, and Connection
by Lindsay GardnerAn inspirational and powerful book that celebrates women's stories and trailblazing achievements in today's culinary world, with personal essays, recipes, Q&As, illustrated quotes, and more from over 100 women in the world of food (restaurateurs, sommeliers, food producers, activists, writers, professional and home cooks).
Why Vegan?: Eating Ethically (Penguin Great Ideas)
by Peter Singer'So the only question is: do animals other than man suffer?'One of the great moral philosophers of the modern age, Peter Singer asks unflinching questions about how we should live our lives. The ideas collected in these writings, arguing that human tyranny over animals is a wrong comparable to racism and sexism, triggered the animal rights movement and gave impetus to the rise in vegan eating.One of twenty new books in the bestselling Penguin Great Ideas series. This new selection showcases a diverse list of thinkers who have helped shape our world today, from anarchists to stoics, feminists to prophets, satirists to Zen Buddhists.
Why Nations Fail to Feed the Poor: The Politics of Food Security in Bangladesh
by Mohammad Mozahidul IslamThis book examines the political and economic dimensions of food security in Bangladesh and assesses the role of the state in meeting the challenges of food security. The key concern, which is at the heart of this study, is to explore how Bangladesh responds, when its people go hungry. There are no detailed empirical studies that examine the Bangladesh’s role by providing an historical cum political analysis; however conventional approaches are primarily concerned with a partial diagnosis of the economic or nutritional problems of food security. The book then provides a detailed picture of the missing dimensions of state that include the strength of institutions, the scope of state functions, and other important attributes. In doing so, it uses the concept of neo-patrimonialism to explore the political system of Bangladesh. This book explicates the various impediments to food security, ranging from the process of policy formulation to their implementation mechanisms. It unpacks the structural weaknesses of the Bangladesh's institutional capacity in promoting food security, and, in the process, argues that the root cause of food insecurity is deeply embedded in the nature of the government itself, and the political institutions that link the state and society.
Why Nations Fail to Feed the Poor: The Politics of Food Security in Bangladesh
by Mohammad Mozahidul IslamThis book examines the political and economic dimensions of food security in Bangladesh and assesses the role of the state in meeting the challenges of food security. The key concern, which is at the heart of this study, is to explore how Bangladesh responds, when its people go hungry. There are no detailed empirical studies that examine the Bangladesh’s role by providing an historical cum political analysis; however conventional approaches are primarily concerned with a partial diagnosis of the economic or nutritional problems of food security. The book then provides a detailed picture of the missing dimensions of state that include the strength of institutions, the scope of state functions, and other important attributes. In doing so, it uses the concept of neo-patrimonialism to explore the political system of Bangladesh. This book explicates the various impediments to food security, ranging from the process of policy formulation to their implementation mechanisms. It unpacks the structural weaknesses of the Bangladesh's institutional capacity in promoting food security, and, in the process, argues that the root cause of food insecurity is deeply embedded in the nature of the government itself, and the political institutions that link the state and society.
Why Gut Microbes Matter: Understanding Our Microbiome (Fascinating Life Sciences)
by Harry J. FlintGiven the at times confusing new information concerning the human microbiome released over the last few years, this book seeks to put the research field into perspective for non-specialists. Addressing a timely topic, it breaks down recent research developments in a way that everyone with a scientific background can understand.The book discusses why microorganisms are vital to our lives and how our nutrition influences the interaction with our own gut bacteria. In turn, it goes into more detail on how microbial communities are organised and why they are able to survive in the unique environment of our intestines. Readers will also learn about how their personal microbial profile is as unique as their fingerprint, and how it can be affected by a healthy or unhealthy lifestyle. Thanks to the open and easy-to-follow language used, the book offers an overview for all readers with a basic understanding of biology, and sheds new light on this fascinating and important part of our bodies.
Why Food Matters: Critical Debates in Food Studies
by Melissa CaldwellWhat is food and why does it matter? Bringing together the most innovative, cutting-edge scholarship and debates, this reader provides an excellent introduction to the rapidly growing discipline of food studies. Covering a wide range of theoretical perspectives and disciplinary approaches, it challenges common ideas about food and identifies emerging trends which will define the field for years to come.A fantastic resource for both teaching and learning, the book features:- a comprehensive introduction to the text and to each of the four parts, providing a clear, accessible overview and ensuring a coherent thematic focus throughout- 20 articles on topics that are guaranteed to engage student interest, including molecular gastronomy, lab-grown meat and other futurist foods, microbiopolitics, healthism and nutritionism, food safety, ethics, animal welfare, fair trade, and much more- discussion questions and suggestions for further reading which help readers to think further about the issues raised, reinforcing understanding and learning.Edited by Melissa L. Caldwell, one of the leaders in the field, Why Food Matters is the essential textbook for courses in food studies, anthropology of food, sociology, geography, and related subjects.
Why Food Matters: Critical Debates in Food Studies
by Melissa L. CaldwellWhat is food and why does it matter? Bringing together the most innovative, cutting-edge scholarship and debates, this reader provides an excellent introduction to the rapidly growing discipline of food studies. Covering a wide range of theoretical perspectives and disciplinary approaches, it challenges common ideas about food and identifies emerging trends which will define the field for years to come.A fantastic resource for both teaching and learning, the book features:- a comprehensive introduction to the text and to each of the four parts, providing a clear, accessible overview and ensuring a coherent thematic focus throughout- 20 articles on topics that are guaranteed to engage student interest, including molecular gastronomy, lab-grown meat and other futurist foods, microbiopolitics, healthism and nutritionism, food safety, ethics, animal welfare, fair trade, and much more- discussion questions and suggestions for further reading which help readers to think further about the issues raised, reinforcing understanding and learning.Edited by Melissa L. Caldwell, one of the leaders in the field, Why Food Matters is the essential textbook for courses in food studies, anthropology of food, sociology, geography, and related subjects.
Why Food Matters (Why X Matters Series)
by Paul FreedmanFrom the author of Ten Restaurants That Changed America, an exploration of food’s cultural importance and its crucial role throughout human history“A rich and fascinating narrative that reaches deep into the historical and cultural larder of societal experience, powerfully illustrating the myriad ways that food matters as an essential condiment for humanity.”—Danny Meyer, founder of Union Square Hospitality Group and Shake Shack Why does food matter? Historically, food has not always been considered a serious subject on par with, for instance, a performance art like opera or a humanities discipline like philosophy. Necessity, ubiquity, and repetition contribute to the apparent banality of food, but these attributes don’t capture food’s emotional and cultural range, from the quotidian to the exquisite. In this short, passionate book, Paul Freedman makes the case for food’s vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly readable and illuminating account of food’s unique role in our lives, a way of expressing community and celebration, but also divisive with regard to race, cultural difference, gender, and geography. This wide-ranging book is a must-read for food lovers and all those interested in how cultures and identities are formed and maintained.
Why Calories Don't Count: How we got the science of weight loss wrong
by Dr Giles Yeo'In this great read, Giles Yeo ruthlessly and amusingly destroys the calorie as our most persistent diet myth.' Tim Spector, author of Spoon-Fed and The Diet Myth'A tour de force by the wise and witty Professor Giles Yeo. As well as being one of the UK's foremost experts on the genetics of obesity, Professor Yeo knows how to tell a great story. After reading this brilliant book you will understand what the labels on food really tell us, and what they don't.' Michael Mosley, author of The Fast 800'Giles Yeo knows that when it comes to motivating us to make better food choices, a little understanding goes a long way. He writes with a gift for making the science of diet interesting and a knack for telling us just what we need to know, and not too much more. Here he takes on the demon calories, and shows us why we should neither fear them, nor worship them, and certainly not count them. It's a book that will help you not just to eat better, but to enjoy eating better. And that's got to be worth having on your kitchen shelf.' Hugh Fearnley-WhittingstallCalorie information is ubiquitous. On packaged food, restaurant menus and online recipes we see authoritative numbers that tell us the calorie count of what we're about to consume. And we treat these numbers as gospel; counting, cutting, intermittently consuming and, if you believe some 'experts' out there, magically making them disappear. We all know, and governments advise, that losing weight is just a matter of burning more calories than we consume.Here's the thing, however, that most people have no idea about. ALL of the calorie counts that you see everywhere today, are WRONG.In Why Calories Don't Count Dr Giles Yeo, obesity researcher at Cambridge University, challenges the conventional model and demonstrates that all calories are not created equal. He addresses why popular diets succeed, at least in the short term, and why they ultimately fail, and what your environment has to do with your bodyweight.Once you understand that calories don't count, you can begin to make different decisions about how you choose to eat, learning what you really need to be counting instead. Practical, science-based and full of illuminating anecdotes, this is the most entertaining dietary advice you'll ever read.
The Whoopie Pie Book: 60 Irresistible Recipes For Cake Sandwiches Classic And New
by Claire PtakChocolate chip with chocolate marshmallow.Raspberry and nectarine with vanilla bean. Red velvet with old-fashioned buttercreamWelcome to the irresistible world of the whoopie pie. These delicious little delights, which hail originally from America, are baking's latest trend.With over 60 mouthwatering recipes this is a Whoopie-baker's bible. It has treats for every occasion including seasonal flavours like rhubarb with vanilla custard, indulgent treats like pumpkin with cream cheese, and cute party snacks like mocha-orange with espresso cream. It even includes alternative sandwich-cookie recipes such as chocolate macaroons and peanut butter cookies.Find out what all the fuss is about with The Whoopie Pie Book.
The Wholesome Kitchen: Nourish. Energize. Indulge.
by Pooja DhingraWho says healthy, nutritious meals can’t be mouth-wateringly delicious? In over 80 scrumptious recipes, Pooja Dhingra, India’s macaron queen, award-winning chef and popular restaurateur, shows us how to reinvent everyday ingredients to cook hearty meals and luscious desserts that can be consumed with all the pleasure and none of the associated guilt. Based on the nutrition philosophy Pooja herself adopted to simplify her long-term battle against weight issues – and accompanied by expert advice from nutritionist Viddhi Dhingra – the delightful treats in this book will inspire you to transform the way you cook and eat. Whether you’re in need of an energizing start to the day or a pep-up late in the afternoon, a refreshing lunch or an indulgent (but sugarless and eggless) dessert, this book has the perfect mix for you. Complete with invaluable advice on how to alter deeply ingrained dietary habits, calorie-counting versus real nutrition and alternatives for those who need to avoid specific ingredients, A Wholesome Kitchen is your ticket to getting your health back on track in the most delectable way. Featuring! Recipes from Sonam Kapoor, Alia Bhatt, Parineeti Chopra, Shraddha Kapoor, Rahul Khanna, Kelvin Cheung, Karishma Dalal and Pablo Naranjo Agular, among others.
The Wholesome Baby Food Guide: Over 150 Easy, Delicious, and Healthy Recipes from Purees to Solids
by Maggie MeadeBaby food doesn't need to be tasetless, processed and in a jar. It can be fresh, vibrant and delicious. In THE WHOLESOME BABY FOOD GUIDE, Maggie Meade will show you how easy it is to feed your baby homemade goodness. Based on the top-rated baby food website, THE WHOLESOME BABY FOOD GUIDE is filled with carefully researched information on nutrition, allergies, myths, and the best practices for introducing foods to your little ones. With more than 150 recipes, as well as storage tips, and allergy alerts, Meade reviews the three major stages of a baby's learning to eat: 4-6 months, 6-8 months, and 8 months and up. With courage, humor, and gentle motivation, this book will show parents that their baby's food doesn't have to come from a jar to be healthy and safe. In fact, the healthiest, safest, and tastiest (not to mention least expensive!) foods for babies are those cooked from real ingredients in the kitchen at home. This book sets the stage for a child's lifelong love of healthy and wholesome foods. Move over Gerber-- parents are getting into the kitchen!
The Wholefood Pantry
by Amber Rose'Kitchen staples and basic recipes are the nuts and bolts of every cook's kitchen. They are what I like to call the toolbox recipes. They are the flavoursome, nourishing base components and little extras that can finish a dish to make it sing.' Rid your cupboards of readymade, processed 'staples' and change the way you cook with this essential collection of healthy recipes for stocks, sauces, spice mixes, butters, oils, ferments, cultures, chutneys and more. * Create your own kefir, kimchi and pickles. * Discover how to make nut milks, creams and cheeses. * Customise your favourite dishes with a wealth of spice mixes, marinades, dressings and dips. * Indulge in sumptuous fruit butters and seasonal bakes. * Enjoy raw chocolate, gut-healing marshmallows and tempting syrups and cordials. Nutritious, delicious and unequivocally joyful, The Wholefood Pantry shows how recipes can be combined to expand your culinary repertoire and make everyday dishes extraordinary.
Wholefood Heaven in a Bowl: Natural, Nutritious And Delicious Wholefood Recipes To Nourish Body And Soul
by David Bailey Charlotte BaileyA ‘wholefood' is a food that has been processed or refined as little as possible and is free from additives or other artificial substances. David and Charlotte Bailey serve only nutritious wholefoods from their street-food van, Wholefood Heaven, as they tour the country and travel worldwide in search of recipes and inspiration for new and exciting flavours. Their food is informed by the need to live well and be both mindful of and uplifted by what you put in your body. This book is a celebration of naturally healthy, unprocessed ingredients and flavours from around the world. Featuring over 60 recipes for wholesome vegetarian and vegan meals, including breakfasts and drinks, many of the recipes are presented as easy-to-eat bowl-food (all the nutrients you need for a healthy meal in one), or can be cooked in a single pot (ideal if you are away holidaying or camping at a festival). Featuring plenty of information on the benefits of grains, cereals, pulses, nuts, seeds and fruit and veg, the recipes offer a full range of enticing meals, drawn from an international repetoire. Start the day with delicious Quinoa Porridge with Vanilla-Spiced Almonds and Dates, move on to a lunch of Coconut and Sweet Potato Polenta Cakes with Wild Mushrooms and Asian Greens, and finish the day with an Ethiopian Teff and Butternut Squash Stew, or Yucatan Salbutes, finished off perfectly with a dessert of Spelt and Olive Oil Lemon Cake. This mouthwatering array of recipes will be the only inspiration needed to live a healthier lifestyle. Word count: 26,000
Whole-Wheat Bread for Human Health
by Yosef Dror Ephraim Rimon Reuben VaidaThis book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour. The authors focus on key areas such as milling and refining procedures, bakery products, and assessment of the present consumption of wheat products. They offer a detailed description of all available ingredients of wheat-kernel, with particular attention paid to the health benefits of wheat-kernel antioxidants and dietary fiber ingredients. Vitamins, glutathione, choline and betaine, carotenoids, sterols and stanols are covered, and the book concludes with a general overview of the effect of whole-wheat bread on colon activity and immune capacity. Methods of improving bread nutritional quality, and the potential for the upgrading of the nutritional qualities of whole-bread, are also discussed. Consumption of whole-wheat in Western societies, however, has either not increased or increased very slightly. The authors intend for this book to highlight the health benefits of whole-wheat bread and the factors that contribute to these benefits.
The Whole Vegetable
by Sophie GordonDiscover wholesome, sustainable and plant-based dishes in this essential cookbook for everyone from full-time vegans to those who just want to do their bit for the environment'Hearty, healthy, flavour-packed dishes' MAIL ON SUNDAY'A uniquely sustainable and delicious approach to modern plant-based cooking' VOGUE_________Have you ever wondered how to make your diet truly eco-conscious?In this beautiful plant-based cookbook, over 130 creative, delicious, planet-friendly recipes put vegetables at the very centre of the table. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable.In The Whole Vegetable, Sophie Gordon shows us how to:- Cook with every part of every vegetable- Reduce waste in your cooking- Reinvent your leftovers- Eat with the seasonsFrom Cauliflower Carbonara, Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast Crumble, Maple-Roasted Pears and Apple & Walnut Danish Buns, The Whole Vegetable is packed with thoughtful recipes for every season.Most of all, it will ensure that nothing in your kitchen goes to waste._________'Creative, delicious, planet-friendly recipes . . . Teaches you how to put those often discarded parts of fruit and veg to good (and tasty) use' Women's Health'The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. A worthwhile read' Good Housekeeping
The Whole Okra: A Seed to Stem Celebration
by Chris SmithWith 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.