My sister is always after me to eat healthier. She's been into sprouting and fermenting and using whole grains for a long time now. She really makes some interesting and delicious foods which I have enjoyed and which is why I was really excited when I was offered the opportunity to review a new cookery book . . . At Home in the Whole Food Kitchen, celebrating the art of eating well, by Amy Chaplin.
Amy Chaplin has worked as a vegetarian chef for over twenty years. She is the former executive chef of New York's renowned vegan restaurant Angelica Kitchen, a recipe developer, a teacher and a private chef, whose clients indluce Natalie Portman and Liv Tyler. Amy’s delicious vegan and vegetarian cuisine has also appeared in numerous publications, including Martha Stewart Living, Vogue, the Wall Street Journal, New York magazine, the Guardian, the Vegetarian Times, Oprah magazine and the Washington Post. A native of Australia, over the last two decades Chaplin has worked as a chef in Amsterdam, London, Sydney, and New York City where she currently resides.
Published by jacqui small on the 15th June, it really is a beautiful book, containing a wealth of information and recipes, illustrated beautifully with the photography of Johnny Miller. It contains over 150 vegetarian and vegan recipes and everything you need to know to stock your pantry and make the most of your ingredients.
It's divided into Two main sections.
Part One lays the foundation on how best to stock your cupboard. It is not simply a list of ingredients and equipment. This lovely book provides an in depth real working knowledge of how and why to use ingredients, plus an arsenal of simple recipes for daily nourishment. (Pantry essentials, equipment, cooking from the pantry and pantry recipes.)
Part two is a collection of recipes celebrating vegetarian cooking at its brightest, whole and most delectable, showcasing with such vibrant dishes as black rice breakfast pudding with coconut and banana; fragrant aubergine curry with cardamom basmati rice, apricot chutney and lime raita; and honey vanilla bean ice cream with roasted plums and coconut crunch. The recipes are inspirational, healthy, sustainable and delicious. This is whole food cooking for everyone!
Interspersed throughout are beautiful full colour photographs.
One thing I like to do when reviewing a cookery book is to try out a couple of the recipes in the book, as I believe the proof of the pudding is in the eating. It would be no good for me to recommend any cookery book to you without at least trying some of the recipes.
This book presented a real challenge in that way as some of the ingredients asked for are unsual, or require buying in speciality shops. I did manage to rise to the challenge however and cooked some delicious waffles for our breakfast one day. (It is important to note however that you can easily substitute some of the harder to find ingredients with other things if need be.)
*Spelt and Almond Waffles*
Makes 8 medium waffles
Other than the challenge of sourcing out some difficult to find ingredients, this is truly a lovely book. The recipes are well written and all sound delicious. I have ear marked quite a few to try (which should make my sister very happy!) The Kimchi looks really lovely and I am really keen to try the Simple Pressed Salad, amongst quite a few other things.
If you are interested in eating a bit healthier using natural ingredients I highly recommend this book. Even if you are a vegetarian and are not afraid of a challenge, this book will please I am sure on many levels.
At Home In The Whole Food Kitchen
celebrating the art of eating well
by Amy Chaplin
Photographs by Johnny Miller
Published by jacqui small
ISBN - 978 1 910254 14 1
UK RRP £25
Hardback, colour photography, release date June 18, 2015
Many thanks to jacqui small for sending me a copy for review. Although I was sent a copy for review, do note that I was not required to write a positive review and any impressions and all opinions are quite simply my own.