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At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well Hardcover – Oct 21 2014

4.2 out of 5 stars 17 customer reviews

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Product Details

  • Hardcover: 400 pages
  • Publisher: Roost Books; 1St Edition edition (Oct. 21 2014)
  • Language: English
  • ISBN-10: 1611800854
  • ISBN-13: 978-1611800852
  • Product Dimensions: 21.8 x 3.4 x 26.7 cm
  • Shipping Weight: 1.4 Kg
  • Average Customer Review: 4.2 out of 5 stars 17 customer reviews
  • Amazon Bestsellers Rank: #16,950 in Books (See Top 100 in Books)
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Product Description

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

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.


Customer Reviews

4.2 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
I wasn't expecting to really love this cookbook but from the moment I opened the cover and Amy begins to share her stories as a child ,experiences as an adult coupled with the beautiful photography and easy recipes I can't wait to pick a special place on my kitchen shelf for this one. It will easily be something I go back and refer to. The book is really beautiful.
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Format: Hardcover Verified Purchase
I own a few hundred cookbooks but only a dozen or so are favorites that live on my kitchen shelf. At Home in the Whole Food Kitchen has quickly earned a spot in that group. From the quality of the paper to the gorgeous photography and the fantastic recipes, I love everything about it!

To me, this book is an invitation to engage in the nourishing rituals of shopping for quality ingredients (whole, seasonal, local, organic) and preparing them in a way that delivers maximum taste and health benefits. Amy Chaplin’s professional background shines through these pages: her experience as a chef, recipe developer and teacher is evident in the perfectly composed recipes and the clear, concise instructions.

The first part of the book offers thoughtful, well-edited sections on ingredients, equipment, and techniques, where Amy shares a cooking philosophy that is gentle for our health and for the planet: practical strategies to reduce plastic use; methods for soaking and preparing grains, beans and nuts; etc.

This is followed by more than 150 inspiring recipes that comprise a nice balance of simple, quick recipes for busy days and recipes that require more time or involve several components. Throughout the book Amy offers several suggestions for meal/menu composition and I especially enjoyed her description of “A week of meals in my kitchen.” There are also many great tips that will enhance my cooking skills; for example, Amy suggests adding an umeboshi plum instead of salt when cooking rice and the result is indeed very good.
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By A. Soares TOP 500 REVIEWER on Jan. 12 2015
Format: Hardcover
This is a gorgeous, well put together addition to my cookbook collection.

The first ~50 pages of this book are dedicated to tools, equipment, ect, followed by some 'essential' recipes (how to cook various grain and beans, make nut & seed milks, toast nuts & seeds and roast vegetables) and pantry recipes ( simple recipes some of which would count as great meals for me, condiments and ferments). Here's where it starts to get interesting in Part 2: The Recipes. The pages that follow are peppered with interesting, inviting and overall appealing recipes.

So far we have tried the creamy cauliflower and celery root soup with roasted s***akes garnish (simple in prep, but gourmet results) which everyone loved, fragrant eggplant curry with cardamom-infused basmati rice and tangy apricot chutney (good flavour mix, I reduced the amount of tomatoes by half) the tempeh portobello burgers (amazing... these were so, so, so good though a little hard to shape - I will make them again and again...), and the beet chickpea cakes (which according to the husband tasted like 'Christmas in his mouth', but were again hard to shape). By warned that portion sizes must be massive because we had a substantial amount of leftovers for most recipes (which was a great thing).

Its hard to say which recipes I want to try, because I pretty much want to try them all. At the top of my list to try are the plum millet muffins, black rice breakfast pudding, summer rolls with macadamia lime sauce, and the beet tartlets with poppy seed crust and white bean fennel filling.

This book has a great layout, good pictures, and the recipes are a good balance of easy & quick and those that are more complex and time consuming. This has been a great addition to our cookbook collection!

Update: I am removing a star as the binding is really poor quality and my book is falling apart (with gentle use).
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Format: Hardcover Verified Purchase
The cookbook is beautiful and the recipes are pretty inspirational. The recipes are slightly more complicated than I initially thought they would be. Some recipes require ingredients that you wouldn't normally have at home and sometime require going to specialty markets. I've made three recipes from the book so far and they were all great. Her red lentil soup was so simple and will be a stable from now on. She has a great comprehensive section on how to stock your pantry and a list of recipes you can make from food you keep in your pantry. I also enjoy her meal plan strategy.
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Format: Hardcover
I got this beautiful cookbook for Christmas and I have already made several recipes and each one has been a huge hit in my household (we gobbled up quinoa and coconut pancakes on boxing day!). Most importantly though, this book reminded me that healthy, nutritious food doesn't have to be complicated. Thinking a day ahead and preparing by soaking grains and chopping vegetables means healthy eating is quick and possible no matter what the day brings. We have enjoyed simple bowls of quinoa, amaranth and brown rice with fresh chopped kale, grated carrots, red cabbage and a simple miso dressing several times this week and feel deeply nourished and satisfied.

I am looking forward to buying copies of this book for my plant-based, whole-food loving friends! I am also really looking forward to following your blog.
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