Whether you’re a recent coconut convert or a longtime lover, Ben Mims’s cookbook will give you newfound admiration for this hard-shelled fruit. This edition cracks this ingredient open from all angles, with recipes like a Black Pepper-Coconut Dutch Baby, Soaked Coconut & Semolina Cake and Indian Coconut & Red Cabbage Slaw.
Size: 4.5″ x 7.5″
Length: 48 pages
Ben Mims is the author of Sweet & Southern: Classic Desserts with a Twist (Rizzoli, 2014) and the test kitchen director at Lucky Peach. He was the food editor at Saveur and an editor at Food & Wine magazine. He has developed recipes and written for publications such as Food & Wine, Saveur, Food Network Magazine, Southern Living, Rachael Ray Every Day, Jarry, Food52 and Epicurious. He has also produced work for cookbooks published by Dovetail Press and VICE Media. He currently lives in Manhattan with his partner, J., and their pets, Otto and Sophie.
Printed in Virginia
Short Stack is a series of small-format cookbooks authored by America’s top culinary talents. Each edition is a collectible, single-subject booklet packed with recipes that offer ingenious new ways to cook our favorite ingredients.
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