---
product_id: 707683202
title: "At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well"
price: "257.45 DT"
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reviews_count: 13
url: https://www.desertcart.tn/products/707683202-at-home-in-the-whole-food-kitchen-celebrating-the-art
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region: Tunisia
---

# At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well

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## Description

James Beard Award Winner (Vegetarian) IACP Award Winner (Healthy Eating) The 10th anniversary edition of the James Beard Award–winner that gives all the tools you need to be at home in your kitchen, cooking in the most nourishing and delicious ways—from the foundations of stocking a pantry and understanding your ingredients to preparing elaborate seasonal feasts. With her love of whole food and her know-how as a chef, Amy Chaplin wrote an influential book ahead of its time that includes all you need to eat well at every meal, every day, year-round. Ten years later, it remains a beloved, go-to guide for home cooks. This anniversary edition begins with an updated introduction detailing the author's journey working with food. Part one educates the reader on stocking the pantry, offering not just a list of items needed but real working knowledge on how and when to use ingredients, including a foundation of simple recipes for daily nourishment. From there, the book presents a collection of recipes celebrating vegetarian cuisine in its brightest, most 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. Honey vanilla bean ice cream with roasted plums and coconut crunch? There is always room for this kind of dessert. This is whole food for everyone.

Review: Stunning book, amazing recipes that are easy to duplicate and a guide to a whole food lifestyle. - I begins with the fact that this is a beautiful book - it is large, comprehensive with detailed information, recipes and stunning photography. Though as other reviewer pointed out, is a large with a stiff binding that would make it a little tricky to use while mid recipe but it makes a beautiful coffee table book or you could just dive right and not mind the spine taking a bit of a beating if you want to use it regularly when cooking - which I do . It begins with a great foreword from the Chef, detailing her beginnings and how her journey with food evolved which is always an interesting read to me, then part one which was inspiring - "The Pantry" . It begins with a beautiful picture of a resourceful and well stocked pantry, which immediately had this' 'Type A 'neat freak searching desertcart for all manner of glass storage jars. Though my pantry is rather well stocked, my beans, grains and pulses currently reside in the plastic bags they arrived in, so now I am determined to build up a collection of storage jars so my panty looks as good as this! The pantry guide covers essentials : grains, beans and legumes, nuts and seeds, super foods, oils, vinegars, seaweeds, spices and vegetables together with detailed descriptions of each item which is far more comprehensive than other books that fall in this category. The it looks at what you need in your fridge, freezer, equipment and recipes you can make from your pantry with a week's guide. Then we move on to the recipes: Breakfast, soups, salads, snacks, drinks, whole meals, and desserts . At first I was a little worried given the overall look of this book that this would be merely a true coffee table book with nothing I could attempt however I was wrong. The recipes did not call for a bunch of random ingredients that live in health food stores only, nor complex technique but was easy to duplicate. The kale slaw and red lentil soup were easy to prepare and delicious and the black rice breakfast pudding is divine (though I did cheat and use store bought nut milk). Finally there is an extras section containing my life with tea, cleansing and organics . I am a big tea fan but this takes it to a new level by indicating the health properties of various teas. The cleansing section was common sense and yes contains real food not juices and minimal calories! This book is simply excellent in terms of not only being beautiful and a comprehensive guide to many aspects of a healthy whole food diet, but also having recipes that are most importantly tasty, easy to follow and with readily available ingredients! My new favorite cook and other ideas book!
Review: Delightfully Different - I bought this book in July of 2016 along with another plant based book by a popular author. At the time, I had become a chef in a plant based lifestyle center (where disease is treated with diet and other lifestyle changes). For some reason the other book I purchased had recipes that seemed to catch my eye a bit more and though I marked dozens in this book I hoped to make, I never got around to them. I tried several in the other book and though I changed or alterned every recipe I tried I still kept using that one and largely by-passing Amy's. (And so far mine has not fallen apart so the binding had nothing to do with my oversight.) Last May we visited friends in OK and the "other book" stayed behind as a parting gift when we left. In Jan of 18, I found myself back in the professional kitchen. This time cooking for a group of massage students after a year and half of travel and other duties. In Feb. I made the pistachio tart for a special dinner and though I can not speak to the taste (due to my food sensitives), it was simple to make and my husband snarfed down the little bit left after a dinner for 15. (There was more than one dessert though the tart is super rich and would easily serve 12). I loved her idea of a pistachio dukkah and made something similar which my tribe used on a daily basis. This weekend I needed some fast and simple dishes to transition my students after a week of juicing back to normal food. I picked up Amy's book and quickly picked the Shaved Zucchini Salad and Sweet Corn Soup as the first two courses. WOW! The soup was absolutely simple and amazing. True, it requires corn cobs. And fresh corn. So it won't be on our table mid-winter. But if you freeze your own corn and planned ahead I'm guessing you could freeze some cobs and make it then too. Except its the freshness and lightness, and that delightful summer taste of corn without getting your teeth all filled with stuck corn that make this an absolute delight. I took the leftovers to friends for supper and they were equally intriqued and delighted. The salad was one of the best I've ever had. And I've eaten more than my share and a few other people's too! I shaved the zucchini's a day ahead and tossed it with chives fresh from the garden. My assistant slightly burned the pine nuts which gave the garnish a bit of a grilled flavor, good, though unintended. And I don't know if making it ahead gave the zucchini time to mellow but I hardly knew I was eating zucchini. Though I love zucchini in just about any way. One of my students commented that she didn't like raw zucchini normally but she decided to give it a try and w suprised to find she enjoyed it. I expect to eat this on a regular basis all summer long. And I should add that the first summer I had this my sous chef made the black rice crackers and everyone went nuts for them! They were gone so fast I forgot we made them. :) I do believe that I will give a few more recipes a try from this book. I am so happy with these. I am beyond delighted to find some recipes that I can make as written and find them so yummy. A note about the sourcing of ingredients other than perhaps a seasonal reason to not find ingredients, I can't imagine what in here is complicated or impossible to find. Maybe not at your local grocer but likely your local co-op has everything you need and for sure desertcart or azure standard etc. would have what you need. I have yet to see an ingredient I couldn't find locally in one of her recipes. And I live in South Dakota, 30 min from Rapid City. Let me put that into perspective for you who may not be familiar with this lovely state: the entire population of the state is less than the city of Nashville, TN. RC itself has appx 70,000 people. It ain't big by any means and the closet "big" city is 6 hours away. If you are looking for a bunch of fifteen minute recipes that let you get dinner on the table by 6:30 when you got home at 6:00, this is probably not that book. Though neither the soup or salad were complicated they did take longer thand 30 min start to finish and certainly there are more complex recipes than those. If you enjoy spending some time in the kitchen chopping and prepping food and/or you want some fresh recipes for weekends or entertaining, when you have more time to be in the kitchen, then yes give this book a chance. It has some delicous recipes that are different than others floating around. You will likely delight your family and wow your guests. One last note: the few recipes that use dairy are easy to sub and make vegan. Gluten free is a little more difficult but certainly doable if you know how. There are a fair number of recipes that use spelt and oats (not all of us with celiac can eat them gf or not) But inspite of those drawbacks to me personally, I'm happy I bought the book and finally decided to try more of these delightful recipes.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #108,362 in Books ( See Top 100 in Books ) #29 in Ayurveda Medicine #56 in Food Allergies (Books) #71 in Whole Foods Diets |
| Customer Reviews | 4.6 out of 5 stars 501 Reviews |

## Images

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## Customer Reviews

### ⭐⭐⭐⭐⭐ Stunning book, amazing recipes that are easy to duplicate and a guide to a whole food lifestyle.
*by Z***L on February 21, 2015*

I begins with the fact that this is a beautiful book - it is large, comprehensive with detailed information, recipes and stunning photography. Though as other reviewer pointed out, is a large with a stiff binding that would make it a little tricky to use while mid recipe but it makes a beautiful coffee table book or you could just dive right and not mind the spine taking a bit of a beating if you want to use it regularly when cooking - which I do . It begins with a great foreword from the Chef, detailing her beginnings and how her journey with food evolved which is always an interesting read to me, then part one which was inspiring - "The Pantry" . It begins with a beautiful picture of a resourceful and well stocked pantry, which immediately had this' 'Type A 'neat freak searching Amazon for all manner of glass storage jars. Though my pantry is rather well stocked, my beans, grains and pulses currently reside in the plastic bags they arrived in, so now I am determined to build up a collection of storage jars so my panty looks as good as this! The pantry guide covers essentials : grains, beans and legumes, nuts and seeds, super foods, oils, vinegars, seaweeds, spices and vegetables together with detailed descriptions of each item which is far more comprehensive than other books that fall in this category. The it looks at what you need in your fridge, freezer, equipment and recipes you can make from your pantry with a week's guide. Then we move on to the recipes: Breakfast, soups, salads, snacks, drinks, whole meals, and desserts . At first I was a little worried given the overall look of this book that this would be merely a true coffee table book with nothing I could attempt however I was wrong. The recipes did not call for a bunch of random ingredients that live in health food stores only, nor complex technique but was easy to duplicate. The kale slaw and red lentil soup were easy to prepare and delicious and the black rice breakfast pudding is divine (though I did cheat and use store bought nut milk). Finally there is an extras section containing my life with tea, cleansing and organics . I am a big tea fan but this takes it to a new level by indicating the health properties of various teas. The cleansing section was common sense and yes contains real food not juices and minimal calories! This book is simply excellent in terms of not only being beautiful and a comprehensive guide to many aspects of a healthy whole food diet, but also having recipes that are most importantly tasty, easy to follow and with readily available ingredients! My new favorite cook and other ideas book!

### ⭐⭐⭐⭐⭐ Delightfully Different
*by B***E on May 20, 2018*

I bought this book in July of 2016 along with another plant based book by a popular author. At the time, I had become a chef in a plant based lifestyle center (where disease is treated with diet and other lifestyle changes). For some reason the other book I purchased had recipes that seemed to catch my eye a bit more and though I marked dozens in this book I hoped to make, I never got around to them. I tried several in the other book and though I changed or alterned every recipe I tried I still kept using that one and largely by-passing Amy's. (And so far mine has not fallen apart so the binding had nothing to do with my oversight.) Last May we visited friends in OK and the "other book" stayed behind as a parting gift when we left. In Jan of 18, I found myself back in the professional kitchen. This time cooking for a group of massage students after a year and half of travel and other duties. In Feb. I made the pistachio tart for a special dinner and though I can not speak to the taste (due to my food sensitives), it was simple to make and my husband snarfed down the little bit left after a dinner for 15. (There was more than one dessert though the tart is super rich and would easily serve 12). I loved her idea of a pistachio dukkah and made something similar which my tribe used on a daily basis. This weekend I needed some fast and simple dishes to transition my students after a week of juicing back to normal food. I picked up Amy's book and quickly picked the Shaved Zucchini Salad and Sweet Corn Soup as the first two courses. WOW! The soup was absolutely simple and amazing. True, it requires corn cobs. And fresh corn. So it won't be on our table mid-winter. But if you freeze your own corn and planned ahead I'm guessing you could freeze some cobs and make it then too. Except its the freshness and lightness, and that delightful summer taste of corn without getting your teeth all filled with stuck corn that make this an absolute delight. I took the leftovers to friends for supper and they were equally intriqued and delighted. The salad was one of the best I've ever had. And I've eaten more than my share and a few other people's too! I shaved the zucchini's a day ahead and tossed it with chives fresh from the garden. My assistant slightly burned the pine nuts which gave the garnish a bit of a grilled flavor, good, though unintended. And I don't know if making it ahead gave the zucchini time to mellow but I hardly knew I was eating zucchini. Though I love zucchini in just about any way. One of my students commented that she didn't like raw zucchini normally but she decided to give it a try and w suprised to find she enjoyed it. I expect to eat this on a regular basis all summer long. And I should add that the first summer I had this my sous chef made the black rice crackers and everyone went nuts for them! They were gone so fast I forgot we made them. :) I do believe that I will give a few more recipes a try from this book. I am so happy with these. I am beyond delighted to find some recipes that I can make as written and find them so yummy. A note about the sourcing of ingredients other than perhaps a seasonal reason to not find ingredients, I can't imagine what in here is complicated or impossible to find. Maybe not at your local grocer but likely your local co-op has everything you need and for sure amazon or azure standard etc. would have what you need. I have yet to see an ingredient I couldn't find locally in one of her recipes. And I live in South Dakota, 30 min from Rapid City. Let me put that into perspective for you who may not be familiar with this lovely state: the entire population of the state is less than the city of Nashville, TN. RC itself has appx 70,000 people. It ain't big by any means and the closet "big" city is 6 hours away. If you are looking for a bunch of fifteen minute recipes that let you get dinner on the table by 6:30 when you got home at 6:00, this is probably not that book. Though neither the soup or salad were complicated they did take longer thand 30 min start to finish and certainly there are more complex recipes than those. If you enjoy spending some time in the kitchen chopping and prepping food and/or you want some fresh recipes for weekends or entertaining, when you have more time to be in the kitchen, then yes give this book a chance. It has some delicous recipes that are different than others floating around. You will likely delight your family and wow your guests. One last note: the few recipes that use dairy are easy to sub and make vegan. Gluten free is a little more difficult but certainly doable if you know how. There are a fair number of recipes that use spelt and oats (not all of us with celiac can eat them gf or not) But inspite of those drawbacks to me personally, I'm happy I bought the book and finally decided to try more of these delightful recipes.

### ⭐⭐⭐⭐⭐ Binding IS bad - CONTENT IS WORTH IT! Excellent Cookbook for Vegan/Vegetarians & Omnivores alike
*by R***I on January 23, 2015*

Update in 2016: Amending my review from last year because of binding issues. Yes, it fell apart right away, yes, I am going to take it to the copier store to get it drilled. I paid over $100 or more, 20 years ago for college texts that fell apart and I had to get drilled - and where are they now? I'm actually using this book every week! Is $40 too much for the decades of wisdom this author has collected through hard work, and the kindness of all the others she has learned from? Ask yourself - are you going to let something so simple as poor binding get in the way of your enjoyment of this book? This is one of our "go-to" cookbooks since we got it. No, I'm not: a chef, a nutritionist, and I don't work for the publisher or the author! We just love fresh, non-processed food, and am willing to make an effort to eat clean and healthy for my family and the planet. The recipes are probably too involved for many of us in this "instant gratification" society that have a "30 minutes or less" attitude about cranking out food (and we want it cheap), with our crazy/busy schedules. You have to plan (cooking & shopping), you have to soak, you have to have some patience, and a well stocked pantry. You won't be disappointed! For comparison: meal time preparation is nothing compared to 11 Madison Park, more on the order of Ottolenghi, Alford&Duguid, to name a few. Review from 2015: Instant classic - a great addition to a clean, modern, healthy living cookbook library. Many of the recipes are somewhat involved, but cooking from scratch always is. If you eat fresh, use raw ingredients and want some new ideas for your cooking (even if you are an Omnivore), this is a great book. It does not disappoint! I would say this cookbook is very different from other Vegan/Vegetarian cookbooks (Veganomicon, Peace in Every Bite, Deborah Madison, etc.). Every dish is sophisticated, even very simple ones. The photography is excellent, the instructions and explanations are useful. Taste has not been sacrificed in the name of clean/healthy eating. Mysteries of vegan dishes are explained, especially when it comes to desserts.

## Frequently Bought Together

- At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well
- Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar
- Six Seasons: A New Way with Vegetables

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*Last updated: 2026-09-19*