Cooking with Coconut125 Recipes for Healthy Eating; Delicious Uses for Every Form: Oil, Flour, Water, Milk, Cream, Sugar, Dried & Shredded


Cooking with Coconut showcases the versatility of the coconut with creative recipes for using it in all its forms and flavors, from breakfast dishes to ethnic-inspired curries and sweet desserts. 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 SaveurGourmetBon 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.