At Home in the Whole Food Kitchen
Like a favorite book, read several times, this book tends to move throughout my home. Just last week I was talking to a friend, pulled this cookbook from my shelves, and started flipping the pages while recommending it as a gift. This one cookbook that has taught me more than any other resource in my kitchen.
This morning, Sunday, I got up, walked Phoebe, made myself a latte and opened Instagram. The first photo I saw was Amy Chaplin announcing she is pregnant. Such joy!
I discovered Amy in 2014 when this book was published, and she was on book tour. She was interviewed by Pure Green Mag, in a long-form interview. She is one of the three chef’s that changed the way I cook, along with my food philosophy.
About the Book:
With her love of whole food and knowledge as a chef, Amy Chaplin has written a book that will inspire you to eat well at every meal, every day, year round. Part One lays the foundation for stocking the pantry. This is not just a list of ingredients and equipment; it’s real working information—how and why to use ingredients—and an arsenal of simple recipes for daily nourishment.
Published: Sep 2014
From pantry essentials to teaching the reader how, and why, one should start with whole grains, nuts, seeds, and beans - this cookbook has taught me more than most. The pantry section is informative and rich in nutrition, but you can make all of the recipes without soaking or sprouting. If this interests you, and you have time to prep, it’s a beautiful way to start any dish.
The authors approach is to create simple recipes for daily nourishment.
Recipes I have tried (and loved):
Spicy Black Bean Stew (with crispy sweet corn polenta, and tomatillo avocado salsa)
Roasted Fig Raspberry Tart (with toasted almond crust)
I refer to this cookbook for personal use more than when I’m creating a dinner party menu. I need to start trusting myself and trying some vegan recipes with our carnivore leaning guests.