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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

Ramin Ganeshram

Paperback

List Price: 18.95*
* Individual store prices may vary.

Description

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! 


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

“Only one word does justice to this book: stunning! Ramin’s recipes reflect her insightful approach to combining flavors and seasonings. All delicious, all delightful!”
— Monica Bhide, author of Modern Spice

“The definitive book on coconut cookery! This incomparable collection — with international favorites like chicken satay and vegetable korma to coconut macaroons — shows off the breadth and depth of Ganeshram’s knowledge. An extraordinary reference that’s sure to become a classic.”
— Grace Young, James Beard Award-winning author of Stir-Frying to the Sky’s Edge

“A beautiful lesson on why the coconut is called the Tree of Life by all cultures lucky enough to have it in their midst. The possibilities that Ramin dishes out in this treasured collection of recipes show coconut’s unlimited potential.”
— Amy Besa, co-author of Memories of Philippine Kitchens
 

Storey Publishing, LLC, 9781612126463, 288pp.

Publication Date: December 27, 2016



About the Author

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.