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!
A perfect and irresistible idea: A cookbook filled with delicious, healthful recipes created for everyone on a tight budget. While studying food policy as a master’s candidate at NYU, Leanne Brown asked a simple yet critical question: How well can a person eat on the $4 a day given by SNAP, the U.S. government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices. The idea for Good and Cheap is already proving itself. The author launched a Kickstarter campaign to self-publish and fund the buy one/give one model. Hundreds of thousands of viewers watched her video and donated $145,000, and national media are paying attention. Even high-profile chefs and food writers have taken note—like Mark Bittman, who retweeted the link to the campaign; Francis Lam, who called it “Terrific!”; and Michael Pollan, who cited it as a “cool kickstarter.” In the same way that TOMS turned inexpensive, stylish shoes into a larger do-good movement, Good and Cheap is poised to become a cookbook that every food lover with a conscience will embrace.
This beautiful and inspiring recipe collection helps you incorporate nature’s perfect superfood—the coconut—into your everyday cooking. From tangy coconut yogurt for breakfast to creamy coconut curry for dinner, The Whole Coconut Cookbook showcases infinite ways to enjoy this nutrition-packed fruit. With all of their creamy goodness and adaptability, coconuts are an indispensable ingredient in many recipes, from smoothies and curries to cakes and salads. Moreover, they are an incredible superfood, providing essential nutrients and healthy fats in recipes that are naturally gluten-free and dairy-free. In The Whole Coconut Cookbook, this amazing fruit is celebrated in all its glory, from the familiar coconut water, coconut oil, and sugar, to creamy coconut milk and coconut aminos. These ingredients shine in delicious recipes like Coconut, Ginger, and Cilantro Mussels; Coconut Sesame Noodles with Baby Bok Choy and Tamarind Dressing; Spicy Coconut Chips; and Coconut Orange Cookies. With a primer on the different parts of the fruit and a guide for using fresh coconuts at home, this beautiful book is perfect for anyone looking to incorporate this nutritional powerhouse into their every day home cooking. From the Hardcover edition.
Author: Camilla V. Saulsbury
Publisher: Robert Rose
Release Date: 2014
With its compelling health benefits and unmistakable flavor, the humble coconut is more popular than ever. Coconut products contain natural saturated fats that are rapidly digested and help accelerate weight loss, kill viruses and bacteria, boost energy and athletic performance, and nourish skin and hair. Saulsbury has a collection of all-natural, high-energy, dependable recipes which are also free of gluten, grains, eggs, dairy and nuts.
This completely revised and updated edition of the best-selling classic by "Cheese Queen" Ricki Carroll features an expanded selection of cheese recipes, all-new recipes for cooking with cheese, and contemporary cheesemonger profiles.
Asian grandmothers — whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent — are the keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.
“This book tantalizes my taste buds and is everything I love—real comfort food that is as nutritious as it is delicious!” —Holly Clegg, author of the trim&TERRIFIC® cookbook series Feel good about satisfying your craving for comfort food! You can now savor the taste—and healthiness—of warm, delicious, and comforting classics including mac ’n cheese, lasagna, chicken nuggets, pancakes, potato skins, and shepherd’s pie, thanks to acclaimed nutritionist Jonny Bowden, Ph.D., C.N.S., and whole foods chef Jeannette Bessinger, C.H.H.C. The two transform 150 comfort food favorites into good-for-you dishes without sacrificing an ounce of taste by: - cutting back on sugar to lower blood sugar impact - increasing fiber and protein - boosting nutrients with added fruits and vegetables - focusing on higher-quality fats such as olive oil - reducing calories by reducing overall fat The result? Delicious new classics such as: Fresh Phyllo Chicken Pot Pie; Higher-Protein, Lower-Cal Creamy Fettuccini Alfredo; Whole-Grain Home-Grilled Pizza; Satisfying Real-Food Pumpkin Pancakes; Lower-Cal Loaded Potato Skins; and Grass-Fed Italian Feta Meatballs in Tomato Sauce. Your taste buds—and your health—will thank you!
In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine. More than 100 unique recipes, culled from private kitchens and the acclaimed Purple Yam menu, reflect classic dishes as well as contemporary Filipino food. Filled with hundreds of sumptuous photographs and stories from the authors and other notable cooks, this book is a joy to peruse in and out of the kitchen.
In this delightful Asian cookbook, you'll learn the secrets of vegetarian and vegan Asian cooking—how to blend flavors, textures, aromas and colors—to create full-flavored vegetarian dishes that are missing none of the umami normally associated only with meat and dairy. Each chapter based on seasonal vegetables provides a wide range of choices using produce that is available at that time of year—making it easy to plan a variety of menus that are never dull. Here are just a few examples of the tempting Asian recipes in this book: Starters and Snacks such as Crispy Spring Rolls, Green Apple Salad with Tangy Thai Dressing, Butternut Squash Pot Stickers and Korean-Style Buffalo Broccoli Family-Style Meals such as Asparagus in Lemongrass-Coconut Cream Sauce, Grilled Vegetable Kebabs with Two Marinades, General Tso's Eggplant and Kung Pao Potatoes All-in-One Meals such as "Have It Everyday" Pad Thai, Crispy Noodles with Savory Vegetables, Sweet Potato Rice Stew and Easy Miso Ramen Author Patricia Tanumihardja is an experienced food writer and expert on Asian and sustainable farm-to-table cooking. She shows you how to buy and use the freshest in-season produce to create delicious dishes with startlingly new flavors and textures by adding a few "secret ingredients"—the traditional sweet, sour, spicy, savory seasonings that every Asian cook knows. She also explains in this Asian cookbook how the use of contrasting textures (for example silky tofu with crunchy peanuts) can create greater food enjoyment and a stimulating new dining experience. A home cook at heart, Pat's recipes are very straightforward without lots of exotic ingredients or specialized tools. They are also easy and quick to prepare. She shows you how adding a few Asian fermented and pickled vegan products like miso or pickled greens will add a new universe of flavors to your cooking. The same is true for flavor-enhancers like fried shallots, crispy fried garlic and the flavored oils that Asian chefs and restaurants use on a regular basis.
Over 100 great-tasting ways to cook and bake with coconut—the miracle superfood! One of the world’s most amazing and versatile foods, coconut in all its forms can be used to replace less healthy fats and carbohydrates to make delicious and healthy recipes every day. An ideal gluten-free alternative for those with dairy allergies and sensitivities, coconut is high in protein, fiber, and healthy fats, making it a hugely popular and delicious food choice as we grow more aware of the power of food for enhancing our energy and health. The naturally occurring health benefits of coconut include its ability to promote weight loss, boost immunity, fight disease, beautify skin and hair, and more. Featuring beautiful color photography for each easy-to-make recipe, Coconut Every Day will introduce you to the great taste and nutritional benefits that come from cooking with coconut. Some recipes bring coconut flavor to the fore, and others use the coconut’s milk, cream, oil, and flour to replace dairy and wheat. The versatility of coconut will allow you to use this book every day! Inside you’ll find over 100 recipes to kick-start your morning including smoothies, granolas, muffins, and pancakes. A wide variety of salads, soups, stews, curries, and meat and vegetarian mains are offered as great everyday meals for lunch and dinner. And if you like desserts, you’ll find plenty of delicious recipes that incorporate gluten-free coconut flour and other nutritious gluten-free flours like brown rice flour and almond flour. Coconut Every Day will show you how to use this health-boosting ingredient in a whole new way!
SUPERANNO Chef-journalist Ramin Ganeshram introduces readers to the rich, eclectic cuisine of her father's homeland, Trinidad—where African, Indian, Chinese and British culinary influences come together in a unique blend. Updated with new recipes, a detailed travel section for visitors to Trinidad & Tobago, a foreword by New York Times columnist Molly O'Neill and stunning color photos, this collection of 175 recipes will appeal to any enthusiast of Caribbean cuisine and culture. Original.
Author: Monica Bhide
Publisher: Simon and Schuster
Release Date: 2009-04-21
Born in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have taken traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, and updated them for modern American lifestyles and tastes. Respectful of the techniques and history of Indian cuisine but eager to experiment, Bhide has written simple but deeply flavorful recipes. Modern Spice takes the vibrant tastes of India into the twenty-first century with a cookbook that is young, fun, sassy, and bold. Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, and Coriander-and-Fennel-Crusted Lamb Chops are contemporary and creative. Bhide pours Guava Bellinis and Tamaritas for her guests, and serves Chile Pea Puffs and Indian Chicken Wings; instead of Chicken Tikka Masala, she serves Chicken with Mint and Ginger Rub. Make-ahead condiments such as Pineapple Lentil Relish and Kumquat and Mango Chutney with Onion Seeds add a piquant accent to the simplest dish. There are plenty of options for everyday meals, including Butternut Squash Stew with Jaggery, Indian-Style Chili in Bread Bowls, and Crabby Vermicelli, along with plentiful recipes for elegant dishes like Tamarind-Glazed Honey Shrimp and Chicken Breasts Stuffed with Paneer. For an original and effortless finish, spoon Raspberry and Fig Jam Topping over tart frozen yogurt or a store-bought pound cake, or if you have more time, tempt guests with exotic sweets such as Saffron-Cardamom Macaroons or Rice Pudding and Mango Parfait. As Mark Bittman says in his foreword, "there is not a cuisine that uses spices with more grace and craft than that of India," and Bhide's recipes do so, but without long and daunting lists of exotic ingredients. In keeping with its local approach to global flavors, Modern Spice includes a guide to the modern Indian pantry and Monica's thoughtful, charming essays on food, culture, and family. Eight pages of gorgeous color photographs showcase the recipes.
More Than a Kidney Cookbook: Your 28-Day Action Plan to Kick-Start a Kidney-Healthy Diet "Susan has done a masterful job in educating patients about their disease, explaining why watching your diet is important, and offering meal plans and recipes that encourage compliance and fun. - John Wigneswaran, MD, VP Clinical Affairs DaVita Healthcare Partners While a kidney disease diagnosis can be overwhelming, you're not alone. Nearly 26 million adults are affected by chronic kidney disease. But there is hope. Your diet. In the Renal Diet Cookbook, renal dietician Susan Zogheib, MHS, RD, LDN provides a 28-day plan to establish long-term dietary changes to slow the progression of kidney disease. She knows it can be confusing to figure out which foods to eat and which to avoid. In her comprehensive renal diet cookbook, she details weekly meal plans featuring recipes that keep your potassium, sodium, and phosphorous levels in check. This kidney cookbook removes the mystery and stress of figuring out what foods to eat, with: Targeted weekly meal plans to preserve your kidney health. Recipe modifications for dialysis patients. Helpful FAQs about managing chronic kidney disease. Arm yourself with all the knowledge you need with the Renal Diet Cookbook.