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Roost Books

At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well

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Format: Hardcover, Illustrated


Description

James Beard Award Winner (Vegetarian) IACP Award Winner (Healthy Eating) A sophisticated vegetarian cookbook with 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. Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with pretty whole-grain muffins. On the shelves live rows of glass jars containing grains, seeds, beans, nuts, and spices. You open the fridge and therein you find a bottle of fresh almond milk, cooked beans, soaking grains, dressings, ferments, and seasonal produce. This is Amy Chaplin’s kitchen. It is a heavenly place, and this book will make it your kitchen too. With her love of whole food and knowledge as a chef, Chaplin has written a book that will inspire you to eat well at every meal. Part One lays the foundation for stocking the pantry. This is not just a list of food 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 are tips on living a whole food lifestyle: planning weekly menus, why organic is important, composting, plastics vs. glass, drinking tea, doing a whole food cleanse, and much more. Part Two is a collection of recipes (most of which are naturally 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. Read more

Publisher ‏ : ‎ Roost Books; Illustrated edition (October 21, 2014)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 400 pages


ISBN-10 ‏ : ‎ 1611800854


ISBN-13 ‏ : ‎ 52


Item Weight ‏ : ‎ 3.1 pounds


Dimensions ‏ : ‎ 8.58 x 1.32 x 10.5 inches


Best Sellers Rank: #64,980 in Books (See Top 100 in Books) #25 in Whole Foods Diets #96 in Natural Food Cooking #250 in Vegan Cooking (Books)


#25 in Whole Foods Diets:


#96 in Natural Food Cooking:


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Top Amazon Reviews

    • Delightfully Different
I bought this book in July of 2016 along with another plant based book by a popular author. At the time, I had become a chef in a plant based lifestyle center (where disease is treated with diet and other lifestyle changes). For some reason the other book I purchased had recipes that seemed to catch my eye a bit more and though I marked dozens in this book I hoped to make, I never got around to them. I tried several in the other book and though I changed or alterned every recipe I tried I still kept using that one and largely by-passing Amy's. (And so far mine has not fallen apart so the binding had nothing to do with my oversight.) Last May we visited friends in OK and the "other book" stayed behind as a parting gift when we left. In Jan of 18, I found myself back in the professional kitchen. This time cooking for a group of massage students after a year and half of travel and other duties. In Feb. I made the pistachio tart for a special dinner and though I can not speak to the taste (due to my food sensitives), it was simple to make and my husband snarfed down the little bit left after a dinner for 15. (There was more than one dessert though the tart is super rich and would easily serve 12). I loved her idea of a pistachio dukkah and made something similar which my tribe used on a daily basis. This weekend I needed some fast and simple dishes to transition my students after a week of juicing back to normal food. I picked up Amy's book and quickly picked the Shaved Zucchini Salad and Sweet Corn Soup as the first two courses. WOW! The soup was absolutely simple and amazing. True, it requires corn cobs. And fresh corn. So it won't be on our table mid-winter. But if you freeze your own corn and planned ahead I'm guessing you could freeze some cobs and make it then too. Except its the freshness and lightness, and that delightful summer taste of corn without getting your teeth all filled with stuck corn that make this an absolute delight. I took the leftovers to friends for supper and they were equally intriqued and delighted. The salad was one of the best I've ever had. And I've eaten more than my share and a few other people's too! I shaved the zucchini's a day ahead and tossed it with chives fresh from the garden. My assistant slightly burned the pine nuts which gave the garnish a bit of a grilled flavor, good, though unintended. And I don't know if making it ahead gave the zucchini time to mellow but I hardly knew I was eating zucchini. Though I love zucchini in just about any way. One of my students commented that she didn't like raw zucchini normally but she decided to give it a try and w suprised to find she enjoyed it. I expect to eat this on a regular basis all summer long. And I should add that the first summer I had this my sous chef made the black rice crackers and everyone went nuts for them! They were gone so fast I forgot we made them. :) I do believe that I will give a few more recipes a try from this book. I am so happy with these. I am beyond delighted to find some recipes that I can make as written and find them so yummy. A note about the sourcing of ingredients other than perhaps a seasonal reason to not find ingredients, I can't imagine what in here is complicated or impossible to find. Maybe not at your local grocer but likely your local co-op has everything you need and for sure amazon or azure standard etc. would have what you need. I have yet to see an ingredient I couldn't find locally in one of her recipes. And I live in South Dakota, 30 min from Rapid City. Let me put that into perspective for you who may not be familiar with this lovely state: the entire population of the state is less than the city of Nashville, TN. RC itself has appx 70,000 people. It ain't big by any means and the closet "big" city is 6 hours away. If you are looking for a bunch of fifteen minute recipes that let you get dinner on the table by 6:30 when you got home at 6:00, this is probably not that book. Though neither the soup or salad were complicated they did take longer thand 30 min start to finish and certainly there are more complex recipes than those. If you enjoy spending some time in the kitchen chopping and prepping food and/or you want some fresh recipes for weekends or entertaining, when you have more time to be in the kitchen, then yes give this book a chance. It has some delicous recipes that are different than others floating around. You will likely delight your family and wow your guests. One last note: the few recipes that use dairy are easy to sub and make vegan. Gluten free is a little more difficult but certainly doable if you know how. There are a fair number of recipes that use spelt and oats (not all of us with celiac can eat them gf or not) But inspite of those drawbacks to me personally, I'm happy I bought the book and finally decided to try more of these delightful recipes. ... show more
Reviewed in the United States on May 20, 2018 by Brenda B. Trace
    • Stunning book, amazing recipes that are easy to duplicate and a guide to a whole food lifestyle.
I begins with the fact that this is a beautiful book - it is large, comprehensive with detailed information, recipes and stunning photography. Though as other reviewer pointed out, is a large with a stiff binding that would make it a little tricky to use while mid recipe but it makes a beautiful coffee table book or you could just dive right and not mind the spine taking a bit of a beating if you want to use it regularly when cooking - which I do . 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! ... show more
Reviewed in the United States on February 21, 2015 by Zen*Yogi*Girl

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