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Cooking with Coconut
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Coconut is the hottest health food trend, and Cooking with Coconut showcases its versatility with 133 creative recipes for using coconut in all its forms - dried, powdered, cream, milk, water, sugar, flour, and oil - and flavours, from breakfast dishes to ethnic inspired curries and sweet desserts.

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 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.

Reviews

"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

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