Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar

Chaplin, Amy

ISBN 10: 1579658024 / ISBN 13: 9781579658021

Published by Artisan, 2019

About this Item

All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media.

Seller Inventory # MINV.1579658024.G

Bibliographic Details

• Title: Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar
• Publisher: Artisan
• Publication Date: 2019
• Language: English
• ISBN 10: 1579658024
• ISBN 13: 9781579658021
• Binding: Hardcover
• Condition: good

About this title

Synopsis

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking

Named one of the Best Cookbooks of the Year / Best Cookbooks to Give as Gifts in 2019 by the New York Times, Washington Post, Bon Appétit, Martha Stewart Living, Epicurious, and more
 
Named one of the Best Healthy Cookbooks of 2019 by Forbes

“Gorgeous. . . .  This is food that makes you feel invincible.” —New York Times Book Review

Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.

About the Author

Amy Chaplin is the author of At Home in the Whole Food Kitchen, an IACP and James Beard Award–winning book that celebrates the art of healthy eating. Her approach to food is inspired by nature and the healing benefits of whole food ingredients and has been driven, in part, by her rural upbringing in Northern New South Wales, Australia; her experiences cooking in different cities around the world; and her position as the former executive chef at New York’s renowned vegan restaurant Angelica Kitchen. Chaplin is a teacher, consultant, recipe developer, and personal chef. Her recipes have been featured in the Wall Street Journal, the Washington Post, Vogue, the Guardian, and Martha Stewart Living, among other publications. Chaplin divides her time between Brooklyn and upstate New York. Find her on Instagram @amychaplin.