At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well is the first book from chef and food writer Amy Chaplin.
Having grown up on a remote farm in New South Wales, Amy worked first in Amsterdam and then London before moving to New York to become executive chef at Angelica Kitchen, arguably the best vegetarian restaurant in the city. This rich and diverse background is evident throughout At Home in the Whole Food Kitchen.
Arranged over fourteen chapters, the book is thoughtfully laid out and lavishly illustrated with beautiful photographs taken by Johnny Miller. The recipes are simple yet sophisticated, elegant but not pretentious. Amy's writing style is informative and informal; she doesn't assume that readers will be familiar with lesser-known ingredients such as kombu, kuzu, teff and yaçon syrup* but the tone is not condescending or preachy either.
(*Planet Organic had everything I couldn't find at the supermarket...)
There are many books in this vein emerging at the moment but few are as comprehensively researched, meticulously edited and as pleasingly put together as At Home in the Whole Food Kitchen. A must-read.