9781612126463

Coconut is healthy and delicious. It is also native to cuisines around the world, including Thai, Indian, Filipino, Vietnamese, and many Caribbean cultures. Cooking with Coconut offers a tantalizing taste of this tropical superfood’s culinary diversity, with 125 original recipes using coconut in all its forms. Options span the menu, from breakfast dishes like Savory Coconut Crêpes to dinner and dessert dishes like Asparagus with Shallots and Shredded Coconut, Coconut Pork Kabobs, and Coconut Rum Crème Brûlée. Ramin Ganeshram, an award-winning food journalist, dishes up everything home cooks and health-conscious eaters need to know to fully enjoy this delectable powerhouse!

Ramin Ganeshram is a journalist and professional chef trained at the Institute of Culinary Education. For many years she was an award-winning writer for the New York Times and Newsday. She is the author of several cookbooks including an IACP award winner, and her most recent, Cooking with Coconut. Her writing has been featured in Saveur, Gourmet, Bon Appetit, and on epicurious.com, as well as National Geographic Traveler, Forbes Traveler, and many other publications. Ganeshram has appeared as a judge on the Food Network’s Throwdown! with Bobby Flay. She lives in Connecticut.

Introduction
A Little Coconut History
A Nutritional Powerhouse
The Rich Diversity of Coconut
1 A Coconut Primer: Parts, Products, and Uses
The Many Forms of Coconut
DIY Coconut Pantry
2 Openings (Appetizers, Snacks, and Small Plates)
3 Mains
4 Vegetables, Legumes, and Starches
5 Breakfasts
6 Desserts
7 Drinks
Glossary
Recipes by Dietary Type
Index

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Cooking with Coconut 125 Recipes for Healthy Eating; Delicious Uses for Every Form: Oil, Flour, Water, Milk, Cream, Sugar, Dried & Shredded

Cooking with Coconut 125 Recipes for Healthy Eating; Delicious Uses for Every Form: Oil, Flour, Water, Milk, Cream, Sugar, Dried & Shredded

1612126464

Summary

Author Biography

Table of Contents

Supplemental Materials

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