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Whole food cooking every day: transform the way you eat with 250 vegetarian recipes free of gluten, dairy, and refined sugar
(Book)

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Contributors:
Smart, Anson photographer.
Published:
New York, NY : Artisan, A division of Workman Publishing Co., Inc., 2019.
Format:
Book
Physical Desc:
400 pages : color illustrations ; 26 cm
Status:
Copies
Location
Call Number
Status
Last Check-In
Lafayette new nonfiction (adult)
641.302 Cha
Due May 23, 2021
Location
Call Number
Status
Last Check-In
Boulder Main Adult NonFiction
641.5636 Chap
On Shelf
Feb 19, 2021
Boulder Meadows Adult Nonfiction
641.5636 Chap
On Shelf
Mar 5, 2021
Broomfield Non-Fiction
641.302 Chapl
On Shelf
Apr 6, 2021
Longmont Adult Nonfiction
641.302 CHA
Due May 25, 2021
Louisville Adult NonFiction
641.5636 CHA
Due May 16, 2021
Loveland Adult Nonfiction
641.302 Chaplin, A.
On Shelf
Mar 31, 2021
Description

Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. The author shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. She offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. 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 customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring 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.

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Citations
APA Citation (style guide)

Chaplin, A., & Smart, A. (2019). Whole food cooking every day: transform the way you eat with 250 vegetarian recipes free of gluten, dairy, and refined sugar. New York, NY: Artisan, A division of Workman Publishing Co., Inc.

Chicago / Turabian - Author Date Citation (style guide)

Chaplin, Amy and Anson Smart. 2019. Whole Food Cooking Every Day: Transform the Way You Eat With 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar. New York, NY: Artisan, A division of Workman Publishing Co., Inc.

Chicago / Turabian - Humanities Citation (style guide)

Chaplin, Amy and Anson Smart, Whole Food Cooking Every Day: Transform the Way You Eat With 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar. New York, NY: Artisan, A division of Workman Publishing Co., Inc, 2019.

MLA Citation (style guide)

Chaplin, Amy,, and Anson Smart. Whole Food Cooking Every Day: Transform the Way You Eat With 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar. New York, NY: Artisan, A division of Workman Publishing Co., Inc, 2019. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
a95c0c02-7494-3142-6946-81b076e61573
Go To GroupedWork

Record Information

Last Sierra Extract TimeMay 02, 2021 01:18:33 PM
Last File Modification TimeMay 02, 2021 01:18:47 PM
Last Grouped Work Modification TimeMay 02, 2021 01:18:39 PM

MARC Record

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5050 |a Chia bircher bowls -- Genius whole-grain porridges -- Gluten-free breads -- Nut and seed milks and drinks -- Simple compotes -- Nut, seed, and coconut butters -- Simple and healing soups -- Beans -- Vegetables: land and sea -- Dressings -- Sauces -- Baked marinated tempeh -- Cauliflower bakes -- Seeded crackers -- Chia puddings -- Muffins -- Easy cakes -- Seeded bars -- Granola -- Waffles.
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520 |a Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. The author shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. She offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. 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 customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring 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.
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More Details
Language:
English
ISBN:
9781579658021 (hardcover : alkaline paper), 1579658024 (hardcover : alkaline paper)

Notes

Bibliography
Includes bibliographical references (pages 392-393) and index.
Description
Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. The author shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. She offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. 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 customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring 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.