For more than 20 years, Amy Chaplin has worked as a vegetarian chef in restaurants across the globe. Published in June, her James Beard Award-winning cookbook showcases her love of whole food and eating well. In the first half of At Home in the Whole Food Kitchen, Chaplin runs through her pantry essentials such as whole grains like rolled oats and spelt; superfoods like dried mulberries and bee pollen; oils; vinegars; natural sweeteners; and much more, all with accompanying full-page, striking color photo diagrams. The second half celebrates the best and brightest of vegetarian cuisine and uses those pantry essentials in recipes such as tempeh-Portobello mushroom burgers, roasted acorn and delicate squash salad with wheat berries, and a roasted fig raspberry tart with an almond crust.
"At Home in the Whole Food Kitchen" by Amy Chaplin, roostbooks.com