By Amy Chaplin (Jacqui Small)
Nicky Pellegrino writing in The Herald on Sunday.
Every second cookbook seems to be about wholefoods at the moment. This is one of the more attractive and practical. Amy Chaplin is an Australian chef based in New York who has cooked for stars who include Liv Tyler and Natalie Portman.
Her commitment is to seasonal, local and largely vegan eating. She begins with long and detailed sections on vital ingredients and equipment, how to soak and prepare grains for maximum nutrition, and how to make nut-milks.
Then she shares some of her everyday recipes - breakfasts laden with superfoods, simple soups and nourishing salads, as well as on-trend fermented foods sauerkraut and kimchi. And finally there is an inspiring section of recipes to feed and satisfy even the most exacting health food aficionado.
From tropical black rice breakfast pudding with coconut and banana to Japanese-style pressed salad, turmeric lemonade, and squash tartlets with cashew ginger crust for dessert, this book is an ideal choice for vegans, the dairy-free, gluten-free, or anyone who wants an informed guide to eating a more unprocessed and meatless diet without sacrificing deliciousness.
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