amy chaplin

celebrating the art of eating well


POSTED ON July 30, 2019



I’m excited to announce that my new book WHOLE FOOD COOKING EVERY DAY is available for pre-order now.

Please make sure you’re signed up for my mailing list (top right) – I’ll be sending out a sneak peek of the book soon. I’ll also keep you posted on events and tour dates.

I hope you’re all following along on Instagram (click here). There will be some amazing giveaways coming up!

The book will be released September 17th, 2019 in the U.S. and Canada, and November 1st in the UK, Australia and New Zealand.

I can’t wait to meet you all in person!

Amy, xo

POSTED IN cookbook

never miss a recipe!


  • Tess says:

    Hi Amy, VERY EXCITED and want to pre-order the book STAT but have a couple of technical questions about ordering (sorry!): I’m in Australia – if I order the US copy are the recipe measurements different to the Australian release (ie imperial vs metric)? I went to the Australian site for pre-order to compare and it didn’t have the pre-order discount like the US site did. Ok sorry and thanks!

    • Amy Chaplin says:

      Hi Tess,

      Thank you so much. Looking forward to hearing what you think.
      All books are the same and they have measurements for grams, ounces and US cups so you can order from anywhere.

      Amy x

  • Claire says:

    Dear Amy

    I really look forward to your new book. Your first one is my favorite and the recipes are all so delicious! It’s the first cookbook I can follow the recipe without adjusting!
    Thank you so much for sharing all that treasures with us!

  • Claire says:

    Dear Amy
    I look forward to your new book. The first one is my favorite. I can follow your recipes without adjustment and they are all so delicious and nourishing. Thank you for sharing all that treasures with us!

  • Jessica says:

    Congrats on your new book! I’m a HUGE fan of your first book and use it all the time. I hope your book tour will bring you to Baltimore!!!

  • Natalia says:

    Hi Amy,
    I have already pre-ordered your new book – it’s going to be a birthday present I am doing to myself. I love your previous one and I am planning to spend this fall trying new vegan recipes!
    Just one question: have you already sent a peek of the book to your mailing list? I haven’t received any yet.

  • Sigi says:

    Dear Amy
    Your first book has been sitting on my counter (and been used heaps) since the day I bought it. Can’t wait to pick up your new book from my local bookshop in New Zealand, especially since I’ve been on a gluten, dairy and refined sugar free diet for health reasons with an amazing effect for quite some time now.
    Congratulations for getting through all those ups and downs and getting a new baby on the way

  • cheri says:

    Just did a pre-order….can’t wait for your stunning recipes. Your first book is a constant in our home. Congrats on the new bundle of joy, what a full life you are in possession of….

  • Marieke says:

    Hi Amy,

    I was wondering, are the measurements in the US version cups only or do you also list ingredients in grams/milliliters? And the UK version?


    Kind regards, Marieke

  • Shirleen says:

    I preordered your book on Amazon, the “look inside” is not correct, it is a business book “Networked Business Models in the Circular Economy”. I have really enjoyed cooking from your previous book and am looking forward to the new one.

  • Kathleen says:

    Hi Amy, I noticed the same thing Shirleen saw. I reported it three times to Amazon through their feedback link for the page but nothing has been changed.

    Looking forward to getting your book in a few weeks!

  • Kathleen says:

    Hi Amy, you need to tell Amazon to fix the Look Inside feature for your book. It’s been this way for a week and could affect your sales.

  • Team Goodman says:

    Loving the new book Amy! I’m in the UK and was available to buy it from Amazon and have it delivered on September 2nd (which, I’m pleased about given I was geared up to wait until November). I’ve already cooked a fair few recipes, and I’m struck by just how much hard graft and thought has gone into every page! Thank you, Team Goodman x

  • Kirsten says:

    Your new cookbook is nothing short of fabulous! Thank you so much for this gift. It’s really wonderful and I’m so excited by all the healthy delicious recipes. It is well worth every penny. So much work and energy you put into this cookbook, I really appreciate all your effort. You are the best!

    • Amy Chaplin says:

      Hi Kirsten,

      Thank you so much for writing such a lovely and generous comment. Its so deeply satisfying to know that you appreciate all the years of work.
      I hope you enjoy many years of delicious food!

      All the best,
      Amy x

  • Arianna says:

    Your book has arrived yesterday.
    as in the previous, nothing is left to chance.
    receipes are creative and full of details. reading them you can feel the huge work that is behind.

    My daughter is celiac. I did a lot of trials to substitute gluten.
    Now I can stop. I will rely on your book.

    Thank you!

  • cindy says:

    Whole Food Cooking Every Day, p.286 Seeded Whole Grain Crackers

    Question #1: recipe calls for uncooked rolled oats, but instructions say to put cooked whole grains in food processor – Do I need to cook the rolled oats?

    Question #2: recipe calls for 2 tbsp water, unless using black rice or rolled oats, but instructions say to add water to the food processor if using millet, brown rice or oats. Do I use water with the oats or not?

    thank you for your clarification!

    • Amy Chaplin says:

      Hi Cindy,

      Thanks for your note.
      #1. No you do not need to soak or cook oats. The recipe base is using cooked whole grains but the oat variation doesn’t require them to be pre-cooked. (I wan’t a variation that didn’t need any advance planning)

      #2 In the oat pecan variation it says use base and increase water to 1 cup.

      Hope that helps!

      As I say in the intro this variation is a bit more delicate–but one of my all time favorites!

      Thanks for cooking from my book!

      Amy x

  • Cindy says:

    Hi Amy!
    Your book (the Dutch translation) just arrived and I LOVE it! Thanks for all your wonderful and gluten-free whole food recipes. As a person with Celiac Disease (and plant-based) I am extremely pleased with them. I especially love the buckwheat-millet bread and I make it in my air fryer nowadays, and it turns out extremely tasty!

  • Lisa says:

    Finally I received Amy’s second cookbook a week ago. What a wonderful publication – it feels like a go-to wholefood bible. I have made a berry compote and a chickpea pate/dip. Very pleased with the results. I also made almond milk which was gorgeous but perhaps budget wise I might explore other options – at least until our almond tree grows some. I am wondering about oak milk but read there is a potential a “slime” factor. I generally buy a B12 and Calcium fortified soy milk which I luv but im a bit beady-eyed about sugar content. Will keep exploring non dairy milk options.. Amy’s book has introduced me to hemp seeds as a sprinkle topping and reintroduced me to low sugar cooking. I made a small jar of jam using a portion of the berry compote. Added chia seeds as suggested and voila. Taste test between supermarket berry jam and Amy’s quick chia jam was startling!!! Summer on its way here in Oz – can’t wait to make summer fare fm Wholefood Cooking Every Day. Thank you Amy

    • Amy Chaplin says:

      Hi Lisa,

      Thank you so much for your lovely note!
      I’ve not made my own oat milk much. If I do start I’ll post something on instagram–find me there for more frequent updates.
      As you can see i don’t make it here often. But glad I saw your sweet comment.

      Amy x

  • Jenn says:

    We’ve made several recipes and all great so far! But I have the same question as cindy’s second question – how much water if making base cracker recipe with oats. The oat pecan variation you mention has a lot of other ingredients than the base. If we want to make _just the base cracker recipe with oats_ how much water? 2Tbsp or 1 cup? Thanks!

    • Amy Chaplin says:

      Hi Jenn,

      Sorry I missed this question. I hope you figured it ut. When using rolled oats in the whole grain cracker base you use more water.
      1 cup as it says in the variations with oats. Oats absorb a lot of water and since they are not cooked here like the other whole grains used in variations you need to add more water.

      Hope you;ve been enjoying them!


  • Lynn says:

    I’ve made several things from this cookbook and have to say it’s the best cookbook I’ve ever owned! Even if something looks simple and seems like it won’t taste like much, it turns out incredibly flavorful. Thank you! I am also enjoying your previous cookbook, which I bought at the same time as the new one.
    I have a question- what it the purpose of the kombu that you often include with beans as they’re being cooked?

    • Amy Chaplin says:

      Thank you! I’m so glad you’re enjoying it. Kombu helps make beans easier to digest it also adds minerals and naturally enhances flavor.
      I wrote a little about it in the Pantry section of Book 1.

      Thanks again for your support!

      Amy x

  • Carley says:

    Hi! Thank you for creating this amazing cookbook! I have really been enjoying the recipes.
    I just tried the Parsnip Miso Soup on page 137 and for some reason the soup turned out super bitter. Do you have any advice or an idea of what I did wrong?
    Thanks for your time! 🙂

    • Amy Chaplin says:

      Hi–thanks so much for your support with my book!
      Parsnips can be very bitter especially if they are not fresh. I peel them because the skin can be bitter.
      Did you peel them?

  • Carley says:

    I did peel them, but maybe I left them out too long in the air? They were a little brown when I added them to the pot.

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