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At Home in the Whole Food Kitchen
Celebrating the Art of Eating Well
1 of 2 copies available
With her love of whole food and knowledge as a chef, Amy Chaplin has written a book that will inspire you to eat well at every meal, every day, year round. Part One lays the foundation for stocking the pantry. This is not just a list of ingredients and equipment; it’s real working information—how and why to use ingredients—and an arsenal of simple recipes for daily nourishment. Also included throughout the book is information on living a whole-food lifestyle: planning weekly menus, why organic is important, composting, plastics versus glass, filtered water, drinking tea, doing a whole-food cleanse, and much more. Part Two is a collection of recipes (most of which are gluten-free) celebrating vegetarian cuisine in its brightest, whole, sophisticated form. Black rice breakfast pudding with coconut and banana? Yes, please. Beet tartlets with poppy seed crust and white bean fennel filling? I’ll take two. Fragrant eggplant curry with cardamom basmati rice, apricot chutney, and cucumber lime raita? Invite company. Roasted fig raspberry tart with toasted almond crust? There is always room for this kind of dessert.
If you are an omnivore, you will delight in this book for its playful use of produce and know-how in balancing food groups. If you are a vegetarian, this book will become your best friend, always there for you when you’re on your own, and ready to lend a hand when you’re sharing food with family and friends. If you are a vegan, you can cook nearly every recipe in this book and feed your body well in the truest sense. This is whole food for everyone.
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Creators
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Publisher
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Release date
October 21, 2014 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780834830295
- File size: 44042 KB
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EPUB ebook
- ISBN: 9780834830295
- File size: 44042 KB
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Languages
- English
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Reviews
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November 15, 2014
Drawing on her Australian childhood and experiences cooking vegan and macrobiotic foods in Amsterdam, London, and New York City restaurants, chef Chaplin has concocted refined vegetable and grain dishes that invite readers to explore new preparations. After introducing whole food pantry essentials ranging from ancient grains to superfoods, she presents mostly vegan and gluten-free recipes that will have cooks busily straining nut milks, soaking grains, fermenting bread doughs, shaving vegetables, and thickening puddings with agar (a type of seaweed). Some of her more tempting offerings include coconut curry with tamarind tempeh and forbidden black rice, creamy cauliflower and celery root soup with roasted shiitakes, and chocolate hazelnut layer cake with cherry filling and chocolate ganache. The author also offers lifestyle advice, weighing in on the benefits of cleansing and eating organic. VERDICT Chaplin's delicious recipes will inspire vegetarian cooks--especially fans of Heidi Swanson's Super Natural Every Day--to take on new challenges.
Copyright 2014 Library Journal, LLC Used with permission.
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