Reviews
"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 "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 Kitche n 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, 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 "A treasure trove of healthy nourishment." --Forbes "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 "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, che
Synopsis
Named one of the Best Cookbooks to Give as Gifts in 2019 by Bon App tit 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., In the follow-up to her acclaimed IACP and James Beard Award-winning cookbook, chef Amy Chaplin has written an indispensable whole food cooking bible to share her strategies, key recipes, and techniques for eating well day in and day out wit, 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 App tit , 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., 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.
