Whole food cooking every day

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Title:

Whole food cooking every day

Author:

Chaplin, Amy, author.

ISBN:

9781579658021

Edition:

1st ed.

Physical Description:

400 pages : illustrations ; 26 cm.

General Note:

Includes index.

Contents:

Chia breakfast bowls -- Genius whole-grain porridges -- Gluten-free breads -- Nut and seed milks and drinks -- Simple compotes -- Nut, seed, and coconut butters -- Simple and healing soups -- Beans -- Vegetables: land and sea -- Dressings -- Sauces -- Baked marinated tempeh -- Cauliflower bakes -- Seeded crackers -- Chia puddings -- Muffins -- Easy cakes -- Protein bars -- Granola -- Waffles -- Meal prep -- Nut and seed toasting times -- Grain cooking times -- Essential equipment -- Pantry list.

Subject Term:

Cooking (Natural foods).

Genre:

Added Author:

Summary:

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.

Holds:

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Library	Call Number	Status
Searching... Bayport Public Library	641.302 CHA	Searching... Unknown
Searching... Hardwood Creek Library (Forest Lake)	641.302 CHA	Searching... Unknown
Searching... R.H. Stafford Library (Woodbury)	641.302 CHA	Searching... Unknown
Searching... Stillwater Public Library	641.302 CHA	Searching... Unknown

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Summary

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.

Author Notes

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.

Reviews (3)

Publisher's Weekly Review

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.) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

In the realm of healthy cooking, Chaplin (At Home in the Whole Food Kitchen, 2014) 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. For those wanting to eat more meals based on whole grains, bircher bowls of chia seeds can be whole-grain or grain-free breakfasts as dietary needs suggest. For those needing to pursue gluten-free regimens, Chaplin turns to rice and millet, adding psyllium husks to add requisite structure for leavened breads. Roasting vegetables adds both flavor and texture to ensure mealtime appeal. Pureed vegetables, from beets to artichokes to sweet corn, form bases for dressings with citrus juices to enliven almost any dish. A powerful blender is an essential kitchen appliance for the success of much of Chaplin's cuisine.--Mark Knoblauch Copyright 2010 Booklist

Library Journal Review

Chia pudding, bircher bowls, whole-grain porridge--these are just some of the nourishing recipes presented here by popular vegan chef and food writer Chaplin. While not all of the items are strictly vegan, they are vegetarian and gluten- and dairy-free, with no refined sugar. With the focus on "whole foods," some of the recipes require more unusual ingredients and/or extra cooking and prep time, but the emphasis is on regular weekday meals. One nice feature is the use of "base" recipes that can be customized for a variety of tastes. Another helpful section features ideas for menu planning and preparing food for the week ahead, with a list of resources for purchasing harder-to-find ingredients such as dried sea vegetables, beet juice powder, and yacon syrup, made from a South American tuber. VERDICT Nicely illustrated with close-up color photographs, this book encourages cooks to try new ingredients and techniques to make healthier food but may be a little advanced for some audiences.--Susan Hurst, Miami Univ. Libs., Oxford, OH

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Summary

Summary

Author Notes

Reviews (3)

Publisher's Weekly Review

Booklist Review

Library Journal Review

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