05/06/2019
Chaplin follows up At Home in the Whole Food Kitchen with a solid collection of vegetarian, vegan, and gluten-free recipes. Chapters focus on specific items, like fruit compotes and no-bake seed bars, and nearly all start with a base recipe and then riff on it. A selection of soaked chia seed concoctions begins with two recipes, one grain-free and one with oatmeal and then expands options by adding cacao, mesquite, or maca powders, or orange juice and coconut yogurt. A chapter on porridge includes recipes for buckwheat and black rice options, and a chart on how to customize them. The primer on nut and seed milks is thorough, and a chart of steam-cooking times for 23 different vegetables can be utilized beyond the scope of the book. Gluten-free breads, such as a beet–fennel seed loaf, rely on psyllium husks instead of starches and eggs as a binder. Chaplin offers four shepherd’s pie–like bakes—including one with French lentil and tomato and another with beet and cannellini beans—that call for a topping of pureed cauliflower, nuts, and nutritional yeast in place of mashed potatoes. Chaplin rounds out the collection with tips for preparation and meal-planning, as well as instructions for doing a broth cleanse. This dense volume will appeal to fans of Chaplin, and to those already familiar with this eating regimen. (Sept.)
Named one of the Best New Cookbooks for Fall 2019 by Bon Appétit, Chowhound, Epicurious, Modern Farmer, Mind Body Green, and more “There’s no shortage of vegetarian cookbooks out there, but it’s rare that I find one that inspires me page after page as much as Amy Chaplin’s Whole Food Cooking Every Day. . . . And since most of the recipes in the book are designed to keep for five days or longer, you can mix and match a few recipes to make a week’s worth of healthy meals, even on a busy schedule.”—Bon Appétit “Gorgeous. . . . This is food that makes you feel invincible.”—New York Times Book Review “A treasure trove of healthy nourishment.”—Forbes “[This] book recently garnered a 2020 James Beard Foundation award in the vegetable-focused cooking category, but for me, this tome is also a winner for COVID-style cooking. . . . Minimalist, straightforward, and replete with whole foods.”—Atlanta Journal-Constitution “Some cookbook authors have earned my complete trust, and Amy Chaplin is one of them. I’ve never made a thing I didn’t love from her stunning first book. . . . [Her] latest, Whole Food Cooking Every Day, starts with the same philosophy as her first — that cooking with ingredients as close to their natural state as possible can be inspiring and nourishing. But this time, she sets out to make the prospect even more accessible, using base recipes for pastas, soups, nut butters, sauces, beans, muffins and more, and then expanding each with multiple variations.” —Washington Post “For anyone looking to add more plants to their plate, this cookbook by James Beard award-winner Amy Chaplin is a must.”—Epicurious “This cookbook highlights [whole foods] in master recipes that can then be transformed into multiple satisfying meals throughout the week so it’s actually easy to stick to your best intentions (without sacrificing any flavor).”—Chowhound “This is less a cookbook than an encyclopedia of healthy food. . . . It's a book of recipes, but it's also a book about how to cook and eat in a healthful way, making it a must-have for anyone looking to make over their mealtimes.”—Mind Body Green “Gorgeous. . . . Every time I flip through it for ideas, I feel like I spent a day at the spa.”—Cup of Jo “Nicely illustrated with close-up color photographs, this book encourages cooks to try new ingredients and techniques to make healthier food.”—Library Journal “In the realm of healthy cooking, Chaplin has made a name for herself for her comprehensive approach to whole foods, gluten-free fare, vegetarian dishes, and vegan options. Here, she offers the home cook more instruction on how to achieve delicious foods within healthy parameters.”—Booklist “If you’re looking for a book to guide and inspire beautiful, nutrition-packed meals, Whole Food Cooking Every Day is it. An incredible resource filled with meal-planning ideas, compelling photos, and everything I want to cook right now.”—Heidi Swanson, author of Super Natural Every Day “Amy Chaplin’s new book is appealing on every level. The recipes are simple and down-to-earth, healthful yet mouthwatering. This is real food.”—David Tanis, chef, New York Times columnist, and author of David Tanis Market Cooking “A colorful and joyful look at whole food cooking. I want to cook every single recipe.”—Anna Jones, chef and author of The Modern Cook’s Year “Amy shows you how to source ingredients, cook with care, build layers of flavor, and lighten up your meals with color and texture.”—Neal Harden, chef, abcV “Whole Food Cooking Every Day is a stunning selection of Amy’s key recipes. Colorful, informative, and simply brilliant, it unveils how easy and fabulous whole food cooking can be every day!”—David Frenkiel and Luise Vindahl, Green Kitchen Stories “What I love most about Amy’s approach to cooking is that it is both aspirational and realistic. This genius book inspires even the most trepidatious person to explore the world of nourishing whole foods.”—Sarah Britton, holistic nutritionist and author of My New Roots
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