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Library Journal★ 06/15/2014
Coconut milk and shredded coconut are well known and widely used, while other coconut products—coconut oil, sugar, water, vinegar, and flour—are gaining popularity. In her first book, Toronto-based food and prop stylist Seymour uses these ingredients to boost the nutritiousness of recipes such as crispy fried chicken, carrot cake, and egg-free "eggnog." In breakfasts, salads, desserts, and other courses (often dairy-free, gluten-free, and vegan), the author incorporates coconut with impressive versatility, using it as a frying and breading agent, and in ice cubes, marinades, and condiments. VERDICT Filled with delicious recipes (this reviewer recommends the shrimp tacos), Seymour's book makes it both possible and desirable to eat coconut every day.