Whole food cooking every day: transform the way you eat with 250 vegetarian recipes free of gluten, dairy, and refined sugar
(Book)

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. 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 without getting bored. 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