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At home in the whole food kitchen [electronic resource] : celebrating the art of eating well / Amy Chaplin.

by Chaplin, Amy.

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Boston : Roost Books, an imprint of Shambhala Publications, Inc., c2014.

Cooking (Natural foods)

Electronic Resource

http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=C9020FCE-1A49-497C-AD15-7A0268998A1F This title is available online; click here to access

Electronic Resource

http://samples.overdrive.com/?crid=c9020fce-1a49-497c-ad15-7a0268998a1f&.epub-sample.overdrive.com

Electronic Resource

http://images.contentreserve.com/ImageType-100/0326-1/{C9020FCE-1A49-497C-AD15-7A0268998A1F}Img100.jpg

9780834830295 (electronic bk.)

0834830299 (electronic bk.)

1 online resource (xi, 386 pages) : color illustrations.

pt. 1. The pantry. My pantry essentials -- Equipment -- Cooking from the pantry -- Pantry recipes -- pt. 2. The recipes. Breakfast -- Soups -- Salads -- Snacks, nibbles, and drinks -- Whole meals -- Desserts : Tarts ; Sweet treats for every occasion -- Extras. My life with tea -- Cleansing -- Organics.

"Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with pretty whole-grain muffins. On the shelves live rows of glass jars, all shapes and sizes, containing grains, seeds, beans, nuts, and spices. You open the fridge and therein you find a bottle of fresh almond milk, cooked beans, soaking grains, dressings, ferments, and seasonal produce. This is Amy Chaplin's kitchen. It is a heavenly place, and it is this book that will make it your kitchen too. 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. Also included throughout the book is information on living a whole-food lifestyle: planning weekly menus, why organic is important, composting, plastics versus glass, filtered water, drinking tea, doing a whole-food cleanse, and much more. Part Two is a collection of recipes (most of which are gluten-free) celebrating vegetarian cuisine in its brightest, whole, sophisticated form. Black rice breakfast pudding with coconut and banana? Yes, please. Beet tartlets with poppy seed crust and white bean fennel filling? I'll take two. Fragrant eggplant curry with cardamom basmati rice, apricot chutney, and cucumber lime raita? Invite company. Roasted fig raspberry tart with toasted almond crust? There is always room for this kind of dessert." -- Publisher's description.

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