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Name: At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well: Chaplin, Amy, Miller, Johnny: 9781611800852: Amazon.com: Books
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Rating: 4.6 (486 reviews)

Amy Chaplin

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At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well Hardcover – Illustrated, October 21, 2014

by Amy Chaplin (Author), Johnny Miller (Photographer)

486 ratings

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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.

Editorial Reviews

Review

"At Home in the Whole Food Kitchenis 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 andThe 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.

Excerpt. © Reprinted by permission. All rights reserved.

introduction

My relationship with food and nature goes further back than I can remember. I suppose I really did inherit my love of good food from my mother and father. I was raised in a remote area of rural New South Wales, Australia, by vegetarian parents who grew and cooked everything we ate. My parents migrated up the coast to a developing community farm before I could walk, because they wanted to live off the land as much as possible.

Our family home—an octagon-shaped, mud-brick house—was built around the kitchen. We all spent a great deal of time in that large open room washing, chopping, and cooking vegetables; sharing meals; and in winter, warming ourselves by the wood-burning stove.
My father designed and built the house with handmade, sun-dried mud bricks; reclaimed wood and windows; and antique doors. When I was an infant, my mother bathed me in the kitchen sink; once I could sit up on my own, she perched me on the counter to keep an eye on me as she cooked our daily meals. I sampled whatever she happened to be making, and as soon as I could hold a spoon, the job of stirring (and tasting) cake batters was mine. Before long, I graduated to using a small knife and chopped the chives and parsley picked from the garden that we added to almost all our meals.
As a child, a weekly high point for me was helping my father make our bread. He would set me up at a low table so I was able to knead the dough. I loved creating my own minirolls from the excess dough, which I filled with dried fruit and spices.
My sister and I were involved in everything my parents did: keeping bees, brewing ginger beer, making tofu, molding the mud bricks to build the house, creating biodynamic preparations for the property, and grinding wheat into flour. We were also part of the process of planting, harvesting, and cooking the food we ate; inevitably composting our food scraps, which were eventually used to fertilize the garden.
There were no stores within a thirty-mile radius of where we lived, so being well prepared on the food front was ingrained from an early age. Besides growing fruits, vegetables, and herbs on our land, my parents ordered bulk grains, nuts, seeds, dried fruits, and olive oil, which sat in jars on a big old dresser in the kitchen. The image of those large jars filled with wholesome ingredients has been central to inspiring me to create new recipes over these many years as a chef.
In addition to having a well-stocked pantry at home, we packed meals whenever we went on road trips; my mother still travels with a picnic blanket and a “billy can” (Australian campfire kettle) in her trunk. Sipping tea and eating delicious homemade food out in nature—on remote beaches or in subtropical rain forests—is something we frequently did. Today, I do this as often as possible and think of it as one of life’s greatest luxuries.
It never occurred to me when I was growing up that as we ate from the garden, collected milk in jars from a local biodynamic farmer, composted and collected rainwater, we were living an ecofriendly lifestyle. This cycle of growing, harvesting, cooking, eating, composting, and fertilizing was deeply rooted in us. Even now, though I live in downtown Manhattan, I continue to compost every food scrap that is created in my kitchen by making biweekly trips to the Lower East Side Ecology Center’s compost bins at the Union Square farmers’ market. After lightening my load, I then fill my bags with fresh vegetables, and the ever-rewarding cycle begins again.
I attribute my reverence for nature and obsession for seeking out the best-tasting whole foods to spending countless hours in our garden as a child. There I sampled everything we grew and often made herb-vegetable combinations in my mouth as I walked the paths that divided the tiered garden beds. Those vegetables I casually sampled on a daily basis made a huge impact on my taste buds. I am always seeking ingredients that match the integrity of the produce I grew up with and honoring it with recipes that bring out its best qualities. This is what I strive for as a chef.
The first time I set foot in a working kitchen was at my favorite café in inner-city Sydney. I got a job there through word of mouth (and lots of enthusiasm!) working the espresso machine and waiting tables. I often found myself helping out in the busy kitchen during the lunch rush and would step in when they were short-handed, making the daily specials. I worked hard and learned a lot in that bustling little café.
During this period, I was living with friends who followed a macrobiotic diet. Through them and the local macrobiotic restaurant (which quickly became my favorite), I was introduced to the idea of food as medicine. In the short time I lived in Sydney, I cooked a lot and shared many meals with both new and old friends: we ground millet for porridge, roasted copious amounts of vegetables, discovered the endless possibilities of tahini sauce, and experimented with vegan desserts—just because my awareness for healthy ingredients was expanding, I still didn’t consider missing out on dessert! I found I actually preferred the flavor of desserts made with natural sweeteners, nuts, and fruit. The challenge of creating a delicious dessert in its own right, without using animal products or refined ingredients, captivated my interest.
I was itching to travel, and less than a year later, I arrived in Amsterdam and continued my food journey, this time in a Japanese macrobiotic restaurant, once again waiting tables. Eating the daily staff meal was an education in home-style Japanese food and kept me curious; on my days off, I replicated what I ate for friends and continued my exploration of vegan, whole-food desserts. To my delight, the owner of the restaurant noticed my interest and zeal for cooking and offered me a position as pastry chef. I was given a few training sessions on traditional Japanese desserts, which solidified my understanding for the way agar and kuzu work and gave me the keys to create any vegan dessert I could imagine. Once my foot was in the kitchen door, I got the chance to learn from some very talented macrobiotic chefs, and in addition to the desserts, I started preparing the daily “bento box” specials.
Though I still didn’t consciously realize that I was moving deeper and deeper into a career in food, it did excite me that I had built a small following, and my desserts started selling out nightly. Planning menus and envisioning new flavor combinations occupied my mind and started keeping me up at night. I was inspired by the endless possibilities that food held and bounded out of bed at five a.m., when the quiet kitchen gave me the space to create. I felt so happy and fortunate to be able to dream up desserts and then create them at work.
Through these early years in my career, I knew I wanted to eat food that tasted great and nourished my body (with indulgences, of course!) while having a minimal environmental impact. I also remained strongly drawn to honoring a connection to nature and the way food has the ability to act as a catalyst for this. As my knowledge about the benefits of vegan and macrobiotic diets deepened, the world of plant-based whole foods commanded my full attention; its seemingly endless possibilities still inspire me as much today as they did when I was first starting out as a chef. Though the structure of cooking this way grabbed my attention, I also wanted to find ways to infuse my food with the element of celebration with which I was raised, the festive quality that I think defines many Australians’ approach to food.
Some of my most vivid food memories are of my mother’s parties. She routinely invited people to celebrate holidays and special occasions, setting long tables with antique plates and linen napkins, serving champagne, and often entertaining with live music. All the food was either made by us or prepared by the neighbors and friends in attendance. I took to the role of hostess at a young age and, along with the rest of the family, was involved in every aspect of the party from cocktails to dessert. Besides food for the main event, my mother would often prepare late-night pastas and breakfast the following day for the guests who had stayed over.
Looking back, it’s no surprise that I moved from Amsterdam to London to found a catering business with my dear friend, Rosada Hayes. The business was based on our shared passion for vibrant, delectable, healthy food and lavish vegan and wheat-free desserts. Together we constantly created new dishes and planned seemingly endless menus for all sorts of events and parties. In that highly creative time, I finally and fully embraced my life path as a chef.
My journey deepened further when I followed my heart to New York City and moved to an apartment a block from the Union Square farmers’ market. Although I had grown up eating homegrown vegetables, food miles and microseasons were not concepts I had been aware of, and never in my life had I seen such an abundance of local, organic produce. To this day, I am able to stay intricately connected to the seasons through that market and feel blessed to live just a short walk away.
One of my first meals in New York was at Angelica Kitchen, the city’s most famous and long-standing vegan restaurant. I got a job working there not long after, first as pastry chef and then as executive chef. At Angelica Kitchen, I experienced the most challenging and rewarding restaurant work I have done. I got down to the nitty-gritty of using truly local food and took great care to center the daily meals around seasonal ingredients, while keeping them healthy, tasty, and beautiful. I learned firsthand what it means to build relationships with growers and how those relationships are imperative to sustaining ethical business practices. Some farmers have been providing Angelica Kitchen with produce, tofu, or sea vegetables for more than thirty-five years; it was an honor to witness those deep ties and to cook with the freshest, locally grown produce available. In that busy 24/7 kitchen, I was fortunate to be able to absorb the exceptional knowledge of the many past and present chefs who have cooked there. The culinary challenges that I was faced with at Angelica pushed me out of my comfort zone and helped solidify my approach to food.
I moved on from Angelica Kitchen to work as a recipe developer and private chef and have had the pleasure of cooking for people who value the thought and effort that goes into sourcing sustainable organic ingredients and preparing them in ways that enhance nutrition. Again, the farmers’ market is central to what and how I cook, be it a cleansing diet or special multicourse dinner. The produce there is my trusty guide and barometer, as well as my primary source of inspiration.
Ultimately, my favorite thing about working with food has been sharing my knowledge with others, whether by teaching cooking classes or through my blog. I love introducing people to the nightly rituals of soaking grains, beans, and nuts and how the routine of cooking can inspire and delight not just the cook but everyone involved. Today, nothing gives me greater pleasure than seeing people excited by a trip to the farmers’ market, what they can make, how they feel, and a new practice that enriches their life.
Cooking is something I began doing to make a living and to nourish and ground myself in different parts of the world while I was looking for the career I really wanted—at that time, I didn’t realize cooking would be that career. The pleasure of choosing ingredients and creating meals kept me company in the early days of navigating new cities, whether it was Sydney, Amsterdam, London, or New York. Then and today, food continues to keep me connected to nature, to my past, and to the people I cook and eat with. The more I learn about the nutritional benefits of eating a diet of real whole foods, the more I want to cook—and vice versa.
The recipes in this book, like my diet, are over 90 percent vegan. I always choose real whole-food ingredients over anything processed and would rather leave the cheese out than eat a processed vegan cheese with questionable ingredients—when given the choice, I will always choose real butter over a processed (vegan) margarine. I use local goat dairy products and occasionally yogurt as a garnish and a way to enrich meals; this way I’m not always relying on avocados, nuts, and seeds to add richness (none of which are local to the region where I live). So choosing a vegetarian diet over a vegan one means that I can support a variety of local farmers and artisans.
Through this book, my intention is to inspire you to seek out ingredients that have been grown with reverence for the environment, find a deeper connection to the natural world, and above all else, to cook more. This way we can participate in a healthy, sustainable food system that truly nourishes us all. This book is the culmination of my life with food thus far, and I hope it will inspire you on your own food journey.

Amy Chaplin
New York City

Product details

Publisher ‏ : ‎ Roost Books
Publication date ‏ : ‎ October 21, 2014
Edition ‏ : ‎ Illustrated
Language ‏ : ‎ English
Print length ‏ : ‎ 400 pages
ISBN-10 ‏ : ‎ 1611800854
ISBN-13 ‏ : ‎ 978-1611800852
Item Weight ‏ : ‎ 3.1 pounds
Dimensions ‏ : ‎ 8.58 x 1.32 x 10.5 inches

Best Sellers Rank: #128,497 in Books (See Top 100 in Books)
- #66 in Natural Food Cooking
- #144 in Vegan Cooking (Books)
- #185 in Gluten Free Recipes

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Customers find the cookbook's recipes enticing and easy to make, with beautiful photos that are worth the purchase price. Moreover, the book provides good information and useful tips, and customers appreciate its focus on providing healthy food options. However, the book receives mixed feedback regarding recipe complexity, with several customers finding them complicated. Additionally, several customers report issues with pages falling out of the book.

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110 customers mention "Recipes quality"110 positive0 negative

Customers enjoy the recipes in this cookbook, finding them easy to make and beautiful to look at.

"...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..." Read more

"...It is a beautiful cookbook. Very easy to understand her directions and the food photos are gorgeous.. i just became a whole foods person...." Read more

"...These recipes are getting me out of my cooking rut. I love the salads and the chia pudding...." Read more

"...And it hasn't disappointed: I have had great luck with several of the recipes, including a whole wheat pasta with marinated goat cheese and kale;..." Read more

109 customers mention "Book content"105 positive4 negative

Customers praise the cookbook's content, describing it as a fabulous cookbook with great content.

"...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...." Read more

"...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..." Read more

"...new ideas for your cooking (even if you are an Omnivore), this is a great book. It does not disappoint!..." Read more

"This is a really lovely book. I've been cooking vegetarian, vegan, raw and living foods for years and found lots of nice things in here...." Read more

44 customers mention "Information quality"44 positive0 negative

Customers find the book informative, with useful tips throughout, and one customer particularly appreciates the detailed explanations of pantry items and essential staples.

"...It is a beautiful cookbook. Educational for a newbie like me. I love this book." Read more

"...have been cooking Whole Food for many years I still found this book so very helpful." Read more

"...The table of contents looked unconventional and rich with new, interesting recipes...." Read more

"...It begins with a beautiful picture of a resourceful and well stocked pantry, which immediately had this' 'Type A 'neat freak searching Amazon for..." Read more

37 customers mention "Photography"37 positive0 negative

Customers appreciate the photography in the book, noting that the nice photos are worth the purchase price.

"...Very easy to understand her directions and the food photos are gorgeous.. i just became a whole foods person...." Read more

"...comprehensive with detailed information, recipes and stunning photography...." Read more

"...Every dish is sophisticated, even very simple ones. The photography is excellent, the instructions and explanations are useful...." Read more

"...Very nicely written and beautiful photos. I'll use a lot from this book...." Read more

19 customers mention "Health"19 positive0 negative

Customers appreciate the book's focus on providing healthy food and nourishment, with one customer noting how it transforms healthy standbys into tasty meals.

"...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..." Read more

"...Taste has not been sacrificed in the name of clean/healthy eating. Mysteries of vegan dishes are explained, especially when it comes to desserts." Read more

"...The simple red lentil soup, which really is a cinch to make and is very healthy and nourishing was a big hit with several sets of guests and looks..." Read more

"...blended creatively to create nutritious, tasty meals that sustain health without giving up an entire day to cooking...." Read more

16 customers mention "Beauty"16 positive0 negative

Customers find the book beautiful, with one mentioning its soft earthy color scheme.

"...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..." Read more

"...was a big hit with several sets of guests and looks good with a little turmeric added for colour, and I've added it to my repertoire as a simple..." Read more

"...This book has completely accessible recipes, they are healthy, beautiful, a perfect balance between simple and interesting, and it has meals for..." Read more

"...Its large size, hard cover and soft earthy color scheme create a lovely look on your kitchen counter...." Read more

22 customers mention "Page fallout"0 positive22 negative

Customers report issues with pages falling out of the book.

"...The book is beautiful, but as soon as I opened it, the entire center fell out of the binding...." Read more

"...is that binding appears to be poor quality because the pages began to fall out of the front section of the book after just two days...." Read more

"...binding issues some of the other reviewers have mentioned, with sections falling out...." Read more

"...One complaint though, pages are falling out of the book!..." Read more

14 customers mention "Recipe complexity"4 positive10 negative

Customers find the recipes complicated and time-consuming.

"...The recipes are probably too involved for many of us in this "instant gratification" society that have a "30 minutes or less"..." Read more

"...I’d say about most of the recipes don’t appeal to my taste, and I have no interest in making them...." Read more

"...The kale slaw and red lentil soup were easy to prepare and delicious and the black rice breakfast pudding is divine..." Read more

"...look good and there are very pretty pictures, but they just seem like too much effort and some ingredients are difficult to source and expensive...." Read more

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Brenda B. Trace
Delightfully Different
Reviewed in the United States on May 20, 2018
Format: HardcoverVerified Purchase

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.

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Nancy Anderson-Gibson
Fantastic cookbook!
Reviewed in the United States on May 10, 2025
Verified Purchase
This book is larger than I expected. It is a beautiful cookbook. Very easy to understand her directions and the food photos are gorgeous.. i just became a whole foods person. I am excited to start making these recipes. Buy for your self, or buy as a gift for someone. It is a beautiful cookbook. Educational for a newbie like me. I love this book.

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James Kozik
It is a must have in a whole food kitchen.
Reviewed in the United States on April 30, 2025
Verified Purchase
Even thought I have been cooking Whole Food for many years I still found this book so very helpful.

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Karly
My new favorite cookbook
Reviewed in the United States on May 13, 2025
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I learned of this cookbook on Margret Roaches podcast, A Way to Garden. I got it from the library first and immediately knew I needed to buy my own copy. These recipes are getting me out of my cooking rut. I love the salads and the chia pudding. If you are intimidated by expanding the ingredients in your pantry, Amy Chaplin includes a chapter on demystifying the pantry with detailed information. I highly recommend this book.

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Stacey Murphy
Fabulous book, poor quality binding!
Reviewed in the United States on March 30, 2015
Format: HardcoverVerified Purchase
I have been vegetarian for 25 years and I bought this book because I really wanted some new recipes. The table of contents looked unconventional and rich with new, interesting recipes. And it hasn't disappointed: I have had great luck with several of the recipes, including a whole wheat pasta with marinated goat cheese and kale; a black bean stew with polenta; and a few others. I'm looking forward to branching out even further, as many of the recipes will certainly push me into new and exciting territory. I did have a misstep with one recipe - beet/chickpea cakes with greek yogurt, which sort of ended up a nice-tasting but mushy mess. My only issue - and the only reason I don't give this five stars - is, like other readers, my book has already started to fall apart. I can see myself using this book over and over again, and I'm frustrated that there are already chunks of pages that I have to shove back every time I use it! I know that's a minor quibble but, in light of the fact that others have raised the same issue, I'd suggest to Roost Books that they look into higher quality binding! It's a bummer. Other than that, I totally recommend it!

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Nik
Outstanding!
Reviewed in Canada on November 18, 2014
Format: HardcoverVerified Purchase

I own a few hundred cookbooks but only a dozen or so are favorites that live on my kitchen shelf. At Home in the Whole Food Kitchen has quickly earned a spot in that group. From the quality of the paper to the gorgeous photography and the fantastic recipes, I love everything about it!

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!

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Miss J
Une bible !
Reviewed in France on October 19, 2015
Format: HardcoverVerified Purchase
Toutes les bases pour tout comprendre, présentées de façon claire et avec de superbes images qui donnent envie. Principes testés et approuvés. Une femme remarquable, par ailleurs. Excellent ouvrage !

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Luana
Sempre bom
Reviewed in Spain on March 31, 2021
Format: HardcoverVerified Purchase
Gosto muito dos livros da Amy Chaplin. Receitas interessantes, poucos ingredientes. Boas informações técnicas

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Julia B.
Sehr umfangreich, mit Liebe gemacht
Reviewed in Germany on March 27, 2015
Format: HardcoverVerified Purchase
Das Buch von Amy Chaplin ist zu einem meiner meistgenutzten Kochbücher geworden. Einleitend gibt sie einen guten Überblick über ihre Grundzutaten und wie man was zubereitet. Die Rezepte sind gut verständlich und auch nicht zu kompliziert, sehr viele davon vegan und glutenfrei und auch gut in eine makrobiotische Lebensweise integrierbar, da die Autorin selbst eine Zeit lang in einem Makro-Restaurant gekocht hat. Wenn man schon länger vegan und vollwertig kocht, hat man meist alle Zutaten ohnehin zuhause, verarbeitete Produkte kommen kaum zum Einsatz (wie ja der Name schon vermuten lässt ;) Zu fast jedem Gericht gibt es ein wunderschön gestaltetes Foto, was mir persönlich bei einem Kochbuch sehr wichtig ist. Auch Tipps und ein Menüplan für eine Ausleitungskur (Detox) werden in einem kurzen Kapitel am Ende behandelt. Man merkt dass in die Entwicklung der Rezepte und des gesamten Buches sehr viel Zeit und Liebe investiert wurde. Ich würde mir das Buch sofort wieder kaufen und es an jeden empfehlen.

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Katy & Remy
Cinque stelle e forse più
Reviewed in Italy on February 25, 2015
Format: HardcoverVerified Purchase
La cucina di Amy, prevalentemente vegana, a tratti vegetariana e qualche volta aperta a formaggi locali, è un incanto. Un incanto però con i piedi ben piantati per terra, un autentico desiderio di condividere e un senso pratico a prova di dummies (vedi il paragrafo in cui suggerisce come ripiegare se si cambia programma e si ha, come da lei suggerito, messo a bagno cereali e semi oleosi per il pasto dell'indomani) Questo libro, sorprendentemente goloso, è curatissimo, sia nei contenuti che nelle fotografie. Altri mi affascinano di più ma sull'isola deserta porterei questo e solo questo.

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At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well Hardcover – Illustrated, October 21, 2014

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5.0 out of 5 stars Delightfully Different

5.0 out of 5 stars Fantastic cookbook!

5.0 out of 5 stars It is a must have in a whole food kitchen.

5.0 out of 5 stars My new favorite cookbook

4.0 out of 5 stars Fabulous book, poor quality binding!

Top reviews from other countries

5.0 out of 5 stars Outstanding!

5.0 out of 5 stars Une bible !

5.0 out of 5 stars Sempre bom

5.0 out of 5 stars Sehr umfangreich, mit Liebe gemacht

5.0 out of 5 stars Cinque stelle e forse più

Delightfully Different

Fantastic cookbook!

It is a must have in a whole food kitchen.

My new favorite cookbook

Fabulous book, poor quality binding!

Outstanding!

Une bible !

Sempre bom

Sehr umfangreich, mit Liebe gemacht

Cinque stelle e forse più