by Nathalie Fraise
- Hardcover: 128 pages
- Publisher: Ten Speed Press (January 26, 2016)
- Language: English
- ISBN-10: 1607748053
- ISBN-13: 978-1607748052
Hence this book. It's one of a few coconut cookbooks out there so it looks as if coconuts are making a comeback. The good thing about the coconut is that it can be used in many forms; the other good thing is that it's a staple of many cultures. So it's in different kinds of cuisines: Thai, West Indian, etc.
So: the good thing about this book: the recipes are easy and healthy.
The good (but also possibly bad) thing about this book is that it's made for a foodie generation. I was hoping for a lot of Southeastern, African, West Indian, etc dishes. No such luck. The recipes here are the kind of recipes one would find in a healthfood store. Tasty but healthy and seemingly created by the author or I guess that's okay because Americanized taste buds may not connect to anything too exotic-tasting or too full of fat, meat, wheat etc. So that's good.
Coconuts, in all their forms, are present in all the dishes...whether it's flour, sugar, "aminos," milk, vinegar, kefir, water, nectar. Sometimes the coconut is a large portion of the meal, sometimes it is merely present as coconut milk or coconut oil (which might feel like a bit of a cheat but I guess the taste of coconut does go a long way.) The chard chip recipe, for instance, consists of chard, sea salt, and coconut oil.
The book's chapters consist of the following:
A guide to coconut ingredients
Cooking with coconut
Main Courses (which includes mostly vegetarian dishes)
Salads and sides
About the Author
It's a small book and for those who generally don't eat coconut or veggie meals, this is a good introduction. It's a good-enough book, I think. Not bad, but not great.
I received this book free in exchange for a fair and honest review.