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The fruit of the coconut palm, made up of a fibrous husk surrounding large, brown, hard-shelled seed. The coconut seed contains white flesh surrounding a juice-filled central cavity. Unripe coconut flesh is jellylike; when ripe the flesh becomes firm and white in color. The flesh of the coconut is shredded for use in food

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The Write Stuff

Award-winning editor Jennifer Josephy shares advice about cookbook publishing with PastryScoop.com editorial assistant Bonnie Lee Lin. Recently, PastryScoop.com had a conversation with Jennifer Josephy, executive editor for cookbooks at Broadway Books, part of Doubleday Broadway and a division of Random House. Josephy has been a book editor for more than twenty years, and … Continue reading →

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