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Grigson's charming volume on cured meats
and ingredients of the Jiangnan kitchen
Munich: Verlag von Dienstbier
For its twentieth anniversary
From Portland's most acclaimed and beloved baker comes this must-have baking guide
The Whole Okra: A Seed to Stem Celebration (Chris Smith) Southwest Grigson's charming volume on cured2020 James Beard Award Winner With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more Chris Smiths 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
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