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At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well Hardcover – October 21, 2014
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"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.
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Top Customer Reviews
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.
My copy of the book arrived with the cool fall weather and in the last week I have enjoyed making several comforting recipes:
*Millet Cauliflower Mash
*Superfood Oatmeal with Goji Berries, Chia, and Mulberries
*French Lentil Soup with Rosemary, Squash, and Rainbow Chard
*Greens and Grains Roll with Avocado and Carrot Dipping Sauce
*Creamy Cauliflower and Celery Root Soup with Roasted Shiitakes
*Chocolate Pots de Crème
Everything was exquisite and I look forward to cooking and eating my way through this delightful book!
It begins with a great foreword from the Chef, detailing her beginnings and how her journey with food evolved which is always an interesting read to me, then part one which was inspiring - "The Pantry" . It begins with a beautiful picture of a resourceful and well stocked pantry, which immediately had this' 'Type A 'neat freak searching Amazon for all manner of glass storage jars. Though my pantry is rather well stocked, my beans, grains and pulses currently reside in the plastic bags they arrived in, so now I am determined to build up a collection of storage jars so my panty looks as good as this!
The pantry guide covers essentials : grains, beans and legumes, nuts and seeds, super foods, oils, vinegars, seaweeds, spices and vegetables together with detailed descriptions of each item which is far more comprehensive than other books that fall in this category. The it looks at what you need in your fridge, freezer, equipment and recipes you can make from your pantry with a week's guide.
Then we move on to the recipes: Breakfast, soups, salads, snacks, drinks, whole meals, and desserts . At first I was a little worried given the overall look of this book that this would be merely a true coffee table book with nothing I could attempt however I was wrong. The recipes did not call for a bunch of random ingredients that live in health food stores only, nor complex technique but was easy to duplicate. The kale slaw and red lentil soup were easy to prepare and delicious and the black rice breakfast pudding is divine (though I did cheat and use store bought nut milk).
Finally there is an extras section containing my life with tea, cleansing and organics . I am a big tea fan but this takes it to a new level by indicating the health properties of various teas. The cleansing section was common sense and yes contains real food not juices and minimal calories!
This book is simply excellent in terms of not only being beautiful and a comprehensive guide to many aspects of a healthy whole food diet, but also having recipes that are most importantly tasty, easy to follow and with readily available ingredients! My new favorite cook and other ideas book!