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  • Format: Hardcover
  • Copyright: 2016-10-01
  • Publisher: Kyle Cathie Ltd
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Few foods have seen the spotlight in recent years as much as the coconut. Since lingering at the bottom of the fashionable fruit chart, the brown, hairy, and difficult-to-crack contender has risen to the top, making up for what it lacks in looks by packing a nutritional punch. Hailed as one of the top superfoods of 2015, sales of coconut-based food have rocketed. Its liquid form has even been referred to as an “uniquely curative elixir”—indeed, the humble coconut is certainly having its moment.

Once confined to the filling of a Mounds bar, coconut now comes in an array of forms. Part of The Goodness Of... series, this book is arranged by texture and variety, with chapters on Milk & Water, Oil, Flour, and Dried. Packed with an amazing range of recipes from savory dishes such as coconut-crusted Spicy Chicken or Grilled Vegetables with coconut chips to sweet things such as coconut flour pancakes and Coconut & Cherry Bircher Museli, Emily will have you going nuts over nature's finest and most versatile ingredient. The unassuming coconut is now taking its rightful place as the darling of the “superfoods”.

Author Biography

Emily Jonzen was born in Singapore and spent her childhood traveling between here and England, which encouraged a love for travel and exploring food in many cultures. She studied at Leith's School of Food and Wine and has gone on to become a food stylist and recipe writer, working with chefs including Heston Blumenthal and Delia Smith.

Table of Contents

  • Introduction
  • Milk & Water
  • Oil
  • Flour
  • Dried
  • Index

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