“There's so many great books that focus on vegetables [lately]—because we all want to eat more of them.”
This week, we're excited to welcome AMY CHAPLIN to Salt + Spine, the podcast on stories behind cookbooks.
Amy has spent her career traversing the globe as a chef — from London to Amsterdam to Sydney to New York City, where she was previously the executive chef of Angelica Kitchen, the highly celebrated but now-closed vegan restaurant.
Amy’s first cookbook — At Home In The Whole Food Kitchen: Celebrating The Art of Eating Well — wowed readers and critics alike and took home the James Beard Award in 2015. And now she’s back with her latest, Whole Food Cooking Every Day: Transform The Way You Eat.
In today’s show, we talk with Amy about how her food views were shaped early on, in a family that prioritized growing their own food; about how she approaches cooking today and her ‘whole food’ style of cooking; and of course about what cookbooks have inspired her.
ALSO IN TODAY'S SHOW:
> GAME: We play a vegetable-themed game with Amy.