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

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Product Details

Price
$18.95
Publisher
Storey Publishing
Publish Date
Pages
288
Dimensions
7.4 X 0.6 X 9.2 inches | 1.6 pounds
Language
English
Type
Paperback
EAN/UPC
9781612126463
BISAC Categories:

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About the Author

Ramin Ganeshram is a veteran journalist, who has written features for the New York Times and for New York Newsday. As a professionally trained chef with a Master's degree in Journalism from Columbia, she is a celebrated food columnist who has been awarded seven Society of Professional Journalist awards for her work and an IACP Cookbook of The Year Award. Ganeshram is the author of several cookbooks. As an American of Trinidadian and Iranian heritage, she specializes in writing about multicultural communities as a news reporter and about food from the perspective of history and culture. Her work has appeared in Saveur, Gourmet, Bon Appetit, National Geographic Traveler, Forbes Traveler, Forbes Four Seasons, and many others. Born and raised in New York City, she lives in Westport, 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