This book has beautiful photos accompanying the recipes. The helpful hints are great too. I'm looking forward to trying more recipes but so far, I'm enjoying this book. Great for all cooking levels. Thank you to NetGalley and Artisan Books for the ARC.

A must-have cookbook for library collections. I enjoyed the writing and clear directions and am especially impressed with the collection of "base recipes" with option ideas, which are especially useful for people with dietary restrictions and/or picky eaters.

This book is beautifully designed and full of accessible and delicious-sounding recipes. It inspires me to cook more healthfully!

Like the other book by Amy Chaplin, I appreciate it less for the actual recipes and more for general information and inspiration. I admit I didn’t find a lot of the recipes itself appealing, but they still gave me ideas to try out. And the pictures are gorgeous.

Great cook book. I do whole food cooking, so that is why I decided to check this one out. Great tips and ideas to help a novice or a well seasoned cook.

This is a cookbook that's probably going to be a love it or hate it kind of book for many cooks. There are great things about it but it's definitely not for everybody.

What I loved:

The photos are pure art, definitely Instagram kind of food pics.

The directions and variations for the seed and nut milks (and the beautiful ways to customize them) are practically worth getting the book.

The recipes are healthy and plant-based, which are two of the important things in my own kitchen.

Recipes tend to have variations listed, which extends the versatility of each one.

The foods used tend to be really colorful, which makes for sometimes showstopping looks in dishes (hot pink from beets, rich golden orange from carrots, etc.),

What I didn't like:

The pictures are sort of too art-worthy and not that appetizing to me. That follows the current trend in cookbooks of making the photos Instagram worthy and going over the top with food styling. I don't look at a dark picture of a bunch of seaweed and get hungry though, and many of the pictures of jars of sauces or whatnot looked like something I wouldn't actually want to eat -- I just liked the colors and the artistic arrangement of it all. Also, strangely, some photos had areas that were out of focus and not just in terms of depth of focus but like someone moved too quickly, which was distracting and odd.

A lot of the stuff just wasn't the sort of food I'd want to cook or eat. I don't want just a million bircher bowls and porridges for breakfast. One of each is great, but I'd like lots more variety for my breakfasts. I know the focus is on whole foods and so you don't want a bunch of muffins and breakfast cookies, but I'd rather have variety even if they were simple, like one or two smoothies, porridges, breakfast bowls, whole grain pancakes topped with fruit, overnight oatmeal with some stir-ins, homemade yogurt topped with fun and healthy stuff, a quick hash, maybe a breakfast wrap with some things made ahead, and even just suggestions like simple fruit and nut combinations. All of the other meals were also full of things I acknowledge are healthy, but my kids wouldn't necessarily eat and I wouldn't necessarily want to either. And the "breads" just made me sad. I'm a gluten free cook but you can have GF breads that are still soft and traditional (and I grind whole grains myself for my breads, so they are still healthy).

I consider myself a whole foods cook most of the time, but I'm a sort of a country grandma cook with a healthy slant. For instance, last night I made a roasted veggie loaf, mashed potatoes and buttered corn. The veggie loaf was made with roasted carrots, garlic, turnips, green pepper, eggplant and onion, pureed with some leftover cooked beans and some ground sunflower seeds until chunky, with organic mashed potato flakes stirred in (they work like bread crumbs) and then lots of salt, pepper and cumin. I put it in a glass dish and spread a little Carolina Gold BBQ sauce on top (thanks Trader Joe's) and baked until firm. I made the mashed potatoes with organic half and half and there was butter in the corn, but otherwise the meal was vegan (I often make those vegan as well). It was a pretty healthy meal but there was no measuring and it was very tasty and had a comfort food kind of feel. That's the sort of recipe I look for, which is not the sort in this book. That's not to say my cooking is better. We are just different whole foods sorts of cooks.

This book will be a great fit for people looking for very healthy recipes and who are drawn to the modern food styling type of cookbooks, especially those who are vegan and gluten free. Others might want to check it out from the library first. It's still a great resource, though, and everyone is likely to find at least a few recipes they'll want to try.

My rating system:

1 = hated it
2 = it was okay
3 = liked it
4 = really liked it
5 = love it, plan to purchase, and/or would buy it again if it was lost

I read a temporary digital ARC of the book for the purpose of review.

A great cook book for inspiration - most recipes have a base and then are customized so it's easy to see how you can riff off of them yourself! Beautiful photographs of delicious looking food!

How to eat healthy everyday with Whole Foods. Porridge’s, gluten free bread, nuts and seed milks such as Rose Almond Milk or Black Sesame Milk. Simple Compotes such as Apple Hibiscus, how to make nut and seed butters. In the soup section I love the Parsnip Miso Soup or Summer Squash and Sweet Corn soup. There are chapters on beans, vegetables, dressings and sauces such as Walnut Miso sauce with Lemon. Meal preps and plans and so much more. This is a wonderful beautifully boo!

This is a gorgeous cookbook for those willing to try different foods (and interesting seed and nut milks!). The recipes including customizations for compotes, nut milks, butters, and soups and soup bases, and I do like me a good soup. Also included are different kinds of homemade lattes and some variations as well (tis the season, after all). Lots of ideas for those summer and fall veggies too. I really like the idea of a parsnip miso soup, and look forward to trying it when the weather cools off.

I hope to be able to add this to the cookbook collection at my library when it comes out, as I do prefer hard copies of cookbooks.

This is more than just another cookbook with beautiful photos (and they are). Yes, there are unusual whole foods mentioned, but the author gives many suggestions on other whole foods, especially vegetables that are readily available and can be substituted in the recipes.. The versatility of the recipes is what makes this cookbook unique. Vegetarians and vegans will find much to like here, as well as anyone who wants to improve their diet and their overall health. Suitable for all libraries and you might just want to order one for yourself, too.

I really enjoyed this book! I've been trying to focus on eating more whole foods and the recipes in this book sound so yummy. It is overwhelming- in a good way- I just want to make them all but know I have to start out one recipe at a time! Each chapter focuses on a base recipes with several variations. She starts off by giving a little background on whole foods and how to use her book. The author provides information about texture, flavor, add-ins and variations as well as how to store the food. The foods include chia bircher bowls, nut butters, muffins and cakes, sauces, dressings, nut milks, tempeh, crackers and more! I can't wait to start trying the recipes. I absolutely love the pictures of the items throughout the book. Thank you to Netgalley and Artisan Books for an ARC copy in exchange for an honest review.

This book is a great resource for anyone wishing to prepare more whole foods. Each chapter gives one basic, core recipe and then follows with many ways to adapt the recipe suitable for your dietary needs. If you want a book completely vegan and gluten-free, this is not your book...but I must say, you would be missing an opportunity to try some delicious recipes.

The first chapter was all about "Chia Bircher Bowls" which are breakfast puddings. Yummy! The gluten-free bread chapter had photos of breads in many colors. They looked very dense and I know that makes for an atypical loaf, but I find dense, flavorful breads to be delicious. About 20 pages are devoted to creating your own nut or seed milks. I used to make my own soy milk via machine, and I know I am too lazy for this, but I am sure it will be popular with many readers.

There are chapters on compotes, beans (including pressure cooking options), myriad vegetable recipes, fermenting, dressings and sauces, what to do with tempeh, cauliflower bakes, crackers, desserts, granola, and waffles. She concludes with how to stock a pantry, necessary utensils and resources for purchasing ingredients and tools.

I love that the recipes include measurements in cups, ounces, and grams so they fit any preferred method for cooking. Also included are informational boxes that highlight additional information or tips. The photos are gorgeous and will inspire the reader. (Recipe books without photos are non-starters for me.)

For much of the 1990s I was a vegan. Then after a long trip to Alaska, I added fish back to my diet.
Now, I am primarily a vegetarian with a seafood exception about twice a month. I thought I knew a lot about whole food cooking, but this book taught me some new recipes that I will be using regularly.

I would have liked more meal recipes. The ones that are present are creative and appealing. In my opinion, there were too many pages devoted to sauces, dressings, crackers, and milks and breakfast foods. If you are a whole-foods devotee with an eye to making everything yourself, this is your book. If you are a dabbler, you will enjoy parts of the book and that in itself may be enough.

Thank you to NetGalley and Artisan Books for the eARC in exchange for an unbiased review.

This book was a bit overwhelming for a cook just getting started with whole food cooking. Lovely pictures, but complicated recipes with some unfamiliar vegetables that might not be readily available. Front matter was informative. Cover wouldn't prompt a browser to engage with the book.

I read this because I have been trying to cook healthier with more *real* ingredients for myself and my family, but I have a lot of conflicting thoughts on this book.

I don't know what an embarrassing amount of ingredients are, and I'm sure I would have to drive far away to find some of them.
...but, this would be a great opportunity to try something new.

The pictures are bright and colorful, but at least half of the recipes call for throwing everything in the blender, and having hard a newborn within the last few years, all of the food pictures tended to resurface memories of strange baby poo diapers.

So, for sure, it's a great book for what it is, and I'm not going to penalize it because I'm just not that into it.

I received this arc from NetGalley for an honest review. Whole Food Cooking Every Day is a new cookbook about using good ingredients for healthy recipes. Most recipes are easy to follow and I know where to buy most of the ingredients. Great pictures throughout the book with the recipes too.