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Whole Food Cooking Every Day

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Seeds and nuts, fruits and vegetables, whole grains, and plant-based foods. These are the whole foods that Amy Chaplin shares with her ingenious recipes that are key to a healthy diet. Named one of the best new cookbooks by the New York Times, Washington Post, Bon Appetit, and more.

Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customise it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavouring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.

Size: 254 x 203mm/ 400 pages / Hardback
Available in NZ Only

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