“Influencing the influencers, At Home in the Whole Food Kitchen has helped fuel the explosion of interest, over the past decade, for cooking at home with vibrant natural ingredients and exploring the expansive world of whole foods. It’s one of those IYKYK classics, always front and center in the kitchens of my favorite cooks.”
—Heidi Swanson, author of Super Natural Cooking
“Amy makes cooking at home feel accessible yet special. She is such a thorough instructor, it’s like she’s right there holding your hand. At Home in the Whole Food Kitchen has been a constant companion in my own kitchen, and I refer to it often for staple meals and seasonal inspiration. It truly feels like a cooking Bible that I’ll never go without.”
—Dana Shultz, author of Minimalist Baker’s Everyday Cooking
“At Home in the Whole Food Kitchen was ahead of its time. This book has been a constant reference point in my kitchen helping expand my knowledge on vegetarian and vegan cooking. Amy’s pantry recipes are building blocks that carry throughout the book and will show you how to elevate any dish with a few simple ingredients. This book is timeless, nourishing, and will change how you cook.”
—Aran Goyoaga, author of Cannelle et Vanille and three-time James Beard Finalist
“A very inspiring book full of recipes that are for both our health and our pleasure. Who says wholesome food can’t be beautiful too?”
—Deborah Madison, author of Vegetable Literacy
“At Home in the Whole Food Kitchen features some of the finest plant-based recipes available and presents a wealth of information on food, health, and ingredients. This creative work, directly from the bright spirit of Amy Chaplin, encourages us to discover the healing value of preparing authentic food.”
—Paul Pitchford, author of Healing with Whole Foods
“My whole family loves the meals I prepare using Amy Chaplin’s exceptional recipes. From chia pudding to butternut squash lasagna, Amy creates delicious food that’s good for you and that you dream of eating again and again.”
—Natalie Portman
“Amy Chaplin’s beautiful cookbook, At Home in the Whole Food Kitchen, should be a staple in every pantry—vegetarian or not.”
—Spirituality & Health
“Drawing on her Australian childhood and experiences cooking vegan and macrobiotic foods in Amsterdam, London, and New York City restaurants, chef Chaplin has concocted refined vegetable and grain dishes that invite readers to explore new preparations. After introducing whole food pantry essentials ranging from ancient grains to superfoods, she presents mostly vegan and gluten-free recipes that will have cooks busily straining nut milks, soaking grains, fermenting bread doughs, shaving vegetables, and thickening puddings with agar (a type of seaweed). Some of her more tempting offerings include coconut curry with tamarind tempeh and forbidden black rice, creamy cauliflower and celery root soup with roasted shiitakes, and chocolate hazelnut layer cake with cherry filling and chocolate ganache. The author also offers lifestyle advice, weighing in on the benefits of cleansing and eating organic.”
—Library Journal
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