From curries to creamy piña coladas, a delectable global history of the many culinary incarnations of the coconut.
 
The flavor and image of the coconut are universally recognizable, conjuring up sweet, exotic pleasures. Called the “Swiss army knife” of the plant world, the versatile coconut can be an essential ingredient in savory curries, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut’s culinary credentials extend far beyond a sprinkling on a fabulous layer cake or cream pie to include products such as coconut vinegar, coconut sugar, coconut flour, and coconut oil. Complete with recipes, this book explores the global history of coconut from its ancient origins to its recent elevation to super-food status.

Mary Newman has taught environmental health at Ohio University and the University of Malta. Constance L. Kirker is a retired Pennsylvania State University professor of art history and an avid gardener and foodie. Together, they are coauthors of Edible Flowers and Cherry, both published by Reaktion Books.