Every Sunday, The New York Times book section does an author Q&A called “By the Book” and one of the stock questions asks: If you could require the President to read one book, what would it be?

The President—and everyone else, as far as I am concerned—should have a copy of The Way I Cook by Lee Bailey. Almost every conversation I’ve ever had about cookbooks goes like this: I mention Lee Bailey and the person to whom I’m speaking says, “Who?”

In the early 70s, Bailey had a tableware boutique in New York that started in Henri Bendel and later moved to Saks Fifth Avenue. Whenever Steve and I would visit, I’d always make it a point to go. It was just magical.

Bailey wasn’t a professional cook—he taught design at the collegiate level for many years before opening his shop—but he was a passionate one. He loved to serve delicious food in a gorgeous setting.

Back in 1983, cookbooks were usually broken down by section—appetizers, entrees, desserts—and not much in the way of photos. But Bailey changed that with Country Weekends, the first of 18 books he wrote during his lifetime.

His eye for presentation was masterful. The photos were incredible and he gave entire menus—a style that still influences cookbook authors today. Chef/restaurateur Anne Quatrano and I bonded over our love of Lee Bailey’s cookbooks and she modeled her own, Summerland, after them.

I was blown away by Bailey’s simple and accessible style. It wasn’t Escoffier—everyone could make his recipes and I never found a bad one in the book. They were beautifully presented, but also very real. I remember a coconut flan that broke, but he published the picture anyway because he wanted readers to know that everything didn’t have to be perfect when entertaining at home.

He wrote one on desserts, one on flowers and three little books on onion, tomatoes and corn. One on Southern menus. One in Napa Valley. But the one I love the most is The Way I Cook, a 1,100-recipe compilation of the best of his books with very few photos at all.

This recipe speaks to me because it features okra and tomatoes, two of my favorite vegetables. Here in the South, okra is either fried, stewed or gumbo-ed, but Bailey takes a unique approach by steaming it. Just goes to show that there’s always a new way to approach an ingredient.

Steamed Okra with Tomato Vinaigrette

• Serves 6
• 1 pound okra, tops and tips trimmed

• Tomato Vinaigrette
• 4 tablespoons olive oil
• 4 tablespoons shallots, finely chopped
• 1 cup tomatoes, peeled, seeded and chopped
• 4 tablespoons red wine vinegar
• 1 clove garlic, finely chopped
• 2/3 cup dry white wine
• ¼ teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons chopped gherkins
• 3 tablespoons small capers (or large, chopped), drained

Steam okra for 5 minutes, or until just fork tender. Allow to cool. Do not refrigerate.

Heat the oil and add the shallots; cook until wilted. Add tomatoes and simmer for approximately 5 minutes. Add vinegar, garlic, wine, salt and pepper. Simmer for 15-20 minutes, or until reduced to a thick sauce. Correct seasoning. Add gherkins and capers and serve warm over the okra.