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.
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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