'Cooking with Coconut' showcases the versatility of the coconut with creative recipes for using it in all its forms and flavours, 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 tantalising taste of this tropical superfood's culinary diversity, with 133 original recipes using coconut in all its forms. Options span the menu, from breakfast dishes like Savoury Coconut Crepes to dinner and dessert dishes like Asparagus with Shallots and Shredded Coconut, Coconut Pork Kabobs, and Coconut Rum Creme Brulee. 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! 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. SELLING POINTS: . Coconut is healthy and delicious. It's a healthy trend people really love. . Hot trend with lots of media attention. Media coverage has focused especially on the benefits of coconut oil, water, and flour, all of which are covered in this book. Exports of coconut products from Indonesia to the United States quadrupled from 2011 to 2013, and US sales of coconut water topped $400 million in 2014. The various forms of coconut products are now widely available; Costco sells coconut flour, sugar, and oil. . Flavours from around the world. Coconut is a popular ingredient in Thai, South Indian, Filipino, Vietnamese, and Caribbean foods - all cuisines that are gaining stronger footholds in the American diet. The recipes reflect this span, including Coconut Ginger Meatballs, Coconut-Mango Glazed Spicy Chicken Wings, Halibut with Coconut-Saffron Cream, South Indian Vegetable Stew, Coconut-Ginger Scones with Apricot, and Classic Coconut Cake. Full colour photos and illustrations throughout
Author Biography:
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.
