Author(s): Amy Chaplin; Johnny Miller (Photographer)
A sophisticated vegetarian cookbook with everything you need to feel at home in the kitchen, cooking in the most nourishing and delicious ways. With her love of whole food and expertise as a chef, Amy Chaplin has written a book to entice everyone to eat well every meal, every day. She provides all the know-how for creating delicious, healthy dishes based on unprocessed, unrefined food - from the basics of good eating to preparing seasonal feasts all year round. Part One lays the foundation: how best to stock your cupboard. Not simply a list of ingredients and equipment, it provides real working knowledge of how and why to use ingredients, plus an arsenal of simple recipes for daily nourishment. Part two is a collection of recipes celebrating vegetarian cooking in its brightest, whole, most delectable form, with such vibrant dishes as black rice breakfast pudding with coconut and banana; fragrant aubergine curry with cardamom basmati rice, apricot chutney and lime raita; and honey vanilla bean ice cream with roasted plums and coconut crunch. Inspirational, healthy, sustainable and delicious - this is whole food cooking for everyone.
'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 '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 "Inspirational, healthy, sustainable and delicious - this is whole food cooking for everyone." A Glug of Oil blog "...another beauty that will sit on my cookery bookshelf and be lifted off to read and inspire me to stay on the healthy straight and narrow!" Lobster & Swan blog
A native of Australia, AMY CHAPLIN has worked as a vegetarian chef for over 20 years. Prior to settling in New York and working as Executive Chef at Angelica's Kitchen, Amy founded a catering company in London specializing in gourmet vegan, vegetarian, and gluten-free food. Her cakes were featured in British Vogue and BBC Good Food magazine. In Amsterdam, Amy worked as a chef as Shizen, a popular Japanese macrobiotic restaurant, and as a pastry chef at the famed bakery and cake studio De Taart van m'n Tante. Currently, Amy teaches and cooks privately for clients that include Natalie Portman and Liv Tyler, consults and develops recipes for restaurants and food companies, and blogs at coconutandquinoa.com, where she shares original, seasonal recipes and health tips. Amy contributes weekly recipes to the Food Network's Healthy Eats blog. She has been featured in Martha Stewart Living, regularly appears as a guest on WNYC radio's "Last Chance Foods," and has contributed for publications such as Whole Living, the Guardian, Delicious Living, and Reader's Digest's Best You. Her whole food cleanse was featured in New York Magazine.