Ebook At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well, by Amy Chaplin
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At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well, by Amy Chaplin
Ebook At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well, by Amy Chaplin
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Review
"At Home in the Whole Food Kitchen is an inspiring book full of recipes that are both for our health and pleasure. Who says wholesome food can't be beautiful, too? The food looks gorgeous! I look forward to using this book in my own kitchen.”—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone “At Home in The Whole Food Kitchen features some of the finest plant-based recipes available, and presents a wealth of information on food, health and ingredients. This creative work, directly from the bright spirit of Amy Chaplin, encourages us to discover the healing value of preparing authentic food.”—Paul Pitchford, author of Healing with Whole Foods “At Home in the Whole Food Kitchen is a guide for both health and pleasure. From personal experience, I know that Amy's cooking and recipes are exceptional—my whole family loves the meals I prepare using them. From chia pudding to butternut squash lasagna, Amy creates food that's good for you and that you dream of having again and again.”—Natalie Portman“Amy Chaplin’s beautiful cookbook, At Home in the Whole Food Kitchen, should be a staple in every pantry—vegetarian or not.”—Spirituality & Health magazine
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About the Author
AMY CHAPLIN has worked as a vegetarian chef for over twenty years. She is the former executive chef of New York’s renowned vegan restaurant Angelica Kitchen, a recipe developer, a teacher, and a private chef whose clients include Natalie Portman and Liv Tyler. Amy’s delicious vegan and vegetarian cuisine has appeared in numerous publications, including Martha Stewart Living, Vogue, Whole Living, New York magazine, the Guardian, and Fitness. She is also a regular contributor to the Food Network’s HealthyEats blog. A native of Australia, over the last two decades Chaplin has worked as a chef in Amsterdam, London, Sydney, and New York. She currently resides in New York City.
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Product details
Hardcover: 400 pages
Publisher: Roost Books; 1st Edition edition (October 21, 2014)
Language: English
ISBN-10: 1611800854
ISBN-13: 978-1611800852
Product Dimensions:
8.5 x 1.3 x 10.6 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
195 customer reviews
Amazon Best Sellers Rank:
#16,895 in Books (See Top 100 in Books)
This is a phenomenal cookbook. I have had it for over a year, use it constantly, and have yet to make a recipe that is not absolutely wonderful. It is my go-to in the kitchen and the first cookbook I recommended to anyone looking to move away from a meat/dairy/egg-laden diet. While it isn't technically a vegan cookbook, you almost get the feeling that the publishers made her throw in a sprinkle of cheese here or a recipe with eggs there to avoid the 'vegan' label. The desserts and pastries are almost entirely vegan (I believe the author was a vegan pastry chef), and most of the other recipes are as well. With 300 pages worth of truly delicious recipes and 60+ pages on pantry, techniques and resources, not to mention the lovely photography, and the caring, conversational prose, this really is one of the best cookbooks I've come across no matter how you define your eating style.(I did a quick count and just 16 recipes call for either eggs or cheese. Roughly half of those would be vegan if you left off the cheese garnish or sub vegan yogurt.)
i've been in the natural food world for twenty years and order a lot of cookbooks on amazon. there was a buzz about this book before it came out and word on other food blogs about amy's work were really positive. so naturally i did the point and click and bought the book. it has not disappointed. she has twisted a lot of healthy standbys into really tasty food. and amy has come up with some truly original recipes. what else can you do with quinoa, you ask? try it with coconut, vanilla, lemon and additional ingredients for pancakes that are splendid. some of the salad dressings that i've tried have been just gorgeous (flax, black sesame seeds, scallions, tamari and a dash of apple cider vinegar - trust me on this you could eat the phone book with this dressing). this book has opened me up to new ingredients (black sesame seeds, hemp seeds, chickpea flour for socca) and new cooking methods (pressure cooker). amy also found a way to make soaking your grains, seeds and beans into a lovely ritual. this is great book to get you out of a healthy cooking rut and fall in love with food that has soul.
I'm an avid collector of cookbooks and a professional vegetarian chef, and so I was thrilled when I heard that Amy Chaplin was releasing her first cookbook. I was not disappointed once her cookbook arrived on my doorstep - the information included on keeping a well stocked pantry, choosing high quality ingredients, and cooking basics is really comprehensive and useful, regardless of your experience in the kitchen. The recipes are delicious, approachable, healthy, and make you want to get in the kitchen ASAP. Oh, and the photography - stunning!! I'll be using this again and again in my home kitchen and for my private clients. At Home in the Whole Food Kitchen is definitely a new favorite for me.
I love love love this book! In one week I have made pumpkin bread, fall stew, eggplant curry, lentil stew, quick tempeh, coconut curry, chickpea mash, and tamarind tempeh -- all AMAZING!!! This book is a true "whole foods" book unlike other books that claim to be. You will not find annoying ingredients like Veganaise, ketchup, panko, BBQ sauce, canned this or that. Its all clean. And its all clearly laid out for someone who is new to properly cooking whole grains and beans. But the flavors are sophisticated enough to appeal to seasoned chefs looking to step up their game. I love learning how to use ume plum vinegar and tamarind. She gives great tips on how to throw together a weeks worth of clean eating and quick pantry recipes that is really helpful. I truly love this book and am inspired to purge my others because they seem so lacking now! Thank you Amy!! More Please!
I don't write many reviews anymore, but I have to say that this cookbook is exceptional! I've made the polenta with nettles (I substituted spinach as suggested by the author), the butternut and sage lasagna, and the strawberry vanilla tart (with walnut crust from another recipe because that's just what I had ingredients for). Wow, these recipes have changed our family dinner dynamic! They are fresh and flavorful! With the strawberry tart, I couldn't find agar flakes in any local stores so I tried substituting Ener-G egg powder. (I also left out the maple syrup in the vanilla cream part and it was plenty sweet) It didn't quite set up so I stored it in the freezer for about 20 minutes and it was perfect. The next night when we were ready to eat it again, we had to microwave it for like 20 seconds to get it back to the right texture. My husband accidentally heated my son's serving too long and it turned to mush. Poor guy, he was inconsolable!!! Tonight I'm making the black bean stew with polenta triangles (I cooked extra when I was making the nettle dish), and if I have time, I'll make the peach tart with walnut crust.My only complaint is that there aren't more recipes in this book! Please write another one soon, Ms. Chaplin!
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