{"product_id":"at-home-in-the-whole-food-kitchen-celebrating-the-art-of-eating-well-1","title":"At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Influencing the influencers, \n\u003ci\u003eAt Home in the Whole Food Kitchen\u003c\/i\u003e has helped fuel the explosion of interest, over the past decade, for cooking at home with vibrant natural ingredients and exploring the expansive world of whole foods. It's one of those IYKYK classics, always front and center in the kitchens of my favorite cooks.\" \n\u003cbr\u003e -- \n\u003cb\u003eHeidi Swanson\u003c\/b\u003e, author of \n\u003ci\u003eSuper Natural Cooking\u003c\/i\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e \"Amy makes cooking at home feel accessible yet special. She is such a thorough instructor, it's like she's right there holding your hand. \n\u003ci\u003eAt Home in the Whole Food Kitchen\u003c\/i\u003e has been a constant companion in my own kitchen, and I refer to it often for staple meals and seasonal inspiration. It truly feels like a cooking Bible that I'll never go without.\" \n\u003cbr\u003e -- \n\u003cb\u003eDana Shultz\u003c\/b\u003e, author of \n\u003ci\u003eMinimalist Baker's Everyday Cooking\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \" \n\u003ci\u003eAt Home in the Whole Food Kitchen\u003c\/i\u003e was ahead of its time. This book has been a constant reference point in my kitchen helping expand my knowledge on vegetarian and vegan cooking. Amy's pantry recipes are building blocks that carry throughout the book and will show you how to elevate any dish with a few simple ingredients. This book is timeless, nourishing, and will change how you cook.\" \n\u003cbr\u003e -- \n\u003cb\u003eAran Goyoaga\u003c\/b\u003e, author of \n\u003ci\u003eCannelle et Vanille \u003c\/i\u003eand three-time James Beard Finalist \n\u003cp\u003e\u003c\/p\u003e \"A very inspiring book full of recipes that are for both our health and our pleasure. Who says wholesome food can't be beautiful too?\" \n\u003cbr\u003e -- \n\u003cb\u003eDeborah Madison\u003c\/b\u003e, author of \n\u003ci\u003eVegetable Literacy\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \" \n\u003ci\u003eAt Home in the Whole Food Kitchen \u003c\/i\u003efeatures 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.\" \n\u003cbr\u003e -- \n\u003cb\u003ePaul Pitchford\u003c\/b\u003e, author of \n\u003ci\u003eHealing with Whole Foods\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"My whole family loves the meals I prepare using Amy Chaplin's exceptional recipes. From chia pudding to butternut squash lasagna, Amy creates delicious food that's good for you and that you dream of eating again and again.\" \n\u003cbr\u003e -- \n\u003cb\u003eNatalie Portman\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Amy Chaplin's beautiful cookbook, \n\u003ci\u003eAt Home in the Whole Food Kitchen\u003c\/i\u003e, should be a staple in every pantry--vegetarian or not.\" \n\u003cbr\u003e -- \n\u003cb\u003e\u003ci\u003eSpirituality \u0026amp; Health\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\"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.\" \n\u003cbr\u003e -- \n\u003cb\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAMY CHAPLIN is a two-time James Beard Award-winning cookbook author, vegetarian chef, recipe developer, and teacher. She has more than three decades of experience working in food globally. Amy's approach to cooking is inspired by nature and the healing benefits of whole-food ingredients. Her recipes have been featured in \n\u003ci\u003eT Magazine, \u003c\/i\u003ethe \n\u003ci\u003eWall Street Journal\u003c\/i\u003e, the \n\u003ci\u003eWashington Post\u003c\/i\u003e, and \n\u003ci\u003eVogue\u003c\/i\u003e, among other publications. A native of Australia, Amy now resides in the Hudson River Valley, New York, with her family.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The 10th anniversary edition of the James Beard Award-winner that gives all the tools you need to be at home in your kitchen, cooking in the most nourishing and delicious ways--from the foundations of stocking a pantry and understanding your ingredients to preparing elaborate seasonal feasts. With her love of whole food and her know-how as a chef, Amy Chaplin wrote an influential book ahead of its time that includes all you need to eat well at every meal, every day, year-round. Ten years later, it remains a beloved, go-to guide for home cooks. This anniversary edition begins with an updated introduction detailing the author's journey working with food. Part one educates the reader on stocking the pantry, offering not just a list of items needed but real working knowledge on how and when to use ingredients, including a foundation of simple recipes for daily nourishment. From there, the book presents a collection of recipes celebrating vegetarian cuisine in its brightest, most 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. Honey vanilla bean ice cream with roasted plums and coconut crunch? There is always room for this kind of dessert. This is whole food for everyone\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJames Beard Award Winner (Vegetarian)\u003cbr\u003eIACP Award Winner (Healthy Eating) \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e The 10th anniversary edition of the James Beard Award-winner that gives all the tools you need to be at home in your kitchen, cooking in the most nourishing and delicious ways--from the foundations of stocking a pantry and understanding your ingredients to preparing elaborate seasonal feasts. \u003cp\u003e\u003c\/p\u003e With her love of whole food and her know-how as a chef, Amy Chaplin wrote an influential book ahead of its time that includes all you need to eat well at every meal, every day, year-round. Ten years later, it remains a beloved, go-to guide for home cooks. \n\u003cp\u003e\u003c\/p\u003eThis anniversary edition begins with an updated introduction detailing the author's journey working with food. Part one educates the reader on stocking the pantry, offering not just a list of items needed but real working knowledge on how and when to use ingredients, including a foundation of simple recipes for daily nourishment. From there, the book presents a collection of recipes celebrating vegetarian cuisine in its brightest, most 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. Honey vanilla bean ice cream with roasted plums and coconut crunch? There is always room for this kind of dessert. This is whole food for everyone. \n\u003cb\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e \u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Chaplin, Amy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Roost Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-04-29\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegetarian|Cooking|Specific Ingredients|Natural Foods|Cooking|Health \u0026amp; Healing|Gluten-Free|Cooking|Regional \u0026amp; Cultural|Mediterranean|Health \u0026amp; Fitness|Healthy Living\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Natural foods)|Natural foods|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.2 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781645471455\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781645471455\u003c\/p\u003e","brand":"Roost Books","offers":[{"title":"Default Title","offer_id":51154313838870,"sku":"SP-9781645471455","price":56.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781645471455_spiral.png?v=1774941500","url":"https:\/\/lusper.myshopify.com\/products\/at-home-in-the-whole-food-kitchen-celebrating-the-art-of-eating-well-1","provider":"Lusperbooks","version":"1.0","type":"link"}