""A game-changing book for parents and hosts alike. Say goodbye to making separate meals, and say hello to a united table!""-Dr. Will Cole, IFMCP, DNM, DC, leading functional medicine expert and bestselling author of Ketotarian, The Inflammation Spectrum, Intuitive Fasting, and Gut Feelings
Featuring more than 100 family-friendly, crowd-pleasingrecipes-including glutenfree, grainfree, paleo, vegan, and more-for everyone.
Preparing a meal is an act of love for yourself and the ones you share it with. In this stunning cookbook, Chay Wike, author of the home cooking and lifestyle blog The Kitchen Commune for all seasons.
With gorgeous photographs and brilliant swaps and tips, the recipes within are endlessly customizable and will inspire readers to:
Learn how to enliven a simple dish with vibrant sauces like Chay'sHouse Chimichurri, Chipotle Aioli, and Creamy Thai Pesto. Start the morning with Fluffy Silver Dollar Pancakes; a Super Green Veg + Fruit Shake; or Beans, Greens + Broken Eggs. Enjoy bright and colorful salads and sides, from Chicory Chop Salad to Pan-Roasted Cauliflower with Caper-Currant Relish to grain-free, artisanal breads. Prepare show-stopping mains,including Whole Roasted Branzino; Chicken Thighs with Green Olives, Dates, Lemon + Butter Lettuce; and Eggplant MoussakaBake with Fresh Almond Ricotta. Satisfy a sweet tooth with Caramel-Pear Galette, Shortbread Tea Biscuits,Dark Chocolate Cake with Sweet Potato Frosting, and much more.
Cooking without certain ingredients doesn't have to be restrictive. Chay emphasizes nutrient-dense whole foods that everyone can enjoy, including updates on familiar classics, easy substitutions with ingredients already in your pantry, and flavorful sauces that will make you want to lick your plate clean. Throughout, The Kitchen Commune for everyone-and now it can be.
By:
Chay Wike
Imprint: Flashpoint
Country of Publication: United States
Dimensions:
Height: 254mm,
Width: 203mm,
Spine: 22mm
ISBN: 9781959411185
ISBN 10: 1959411187
Pages: 240
Publication Date: 22 February 2024
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
Introduction CHAPTER 1 Sauces + Condiments + Staples House Chimichurri Green Onion Salsa Cilantro + Mint Chutney Three Vinaigrettes (Marlit’s Vinaigrette, Kimchi Vinaigrette + Garlic Confit Anchovy Vinaigrette) House Pesto Thai Pesto Orange Tahini Dressing Whipped Almond Ricotta Cheese Fresh Almond Cream Confit Three Ways Chipotle Aioli Smashed Cumin Guacamole Caper + Current Relish Sticky Plum BBQ Sauce Quick Pickles Coconut Yogurt Tzatziki Vanilla Berry Compote Spiced Toasted Nuts + Seeds Toasted Plantain Crumbs Bone Broth Big Batch of Beans Big Batch of Rice CHAPTER 2 Mornings Whole Green Vegetable + Fruit Shake Creamy Overnight Seed Pudding Grain-Free Granola Fluffy Silver Dollar Pancakes Wild Blueberry Muffins Maple Bacon + Veg Bean + Root Hash Beans, Greens + Broken Eggs Sardine Breakfast Salad CHAPTER 3 Salads + Small Plates Fresh Herb Salad with Toasted Sunflower Seeds + Marlit’s Vinaigrette Greens + Grains with Crispy Tempeh, Avocado + Kimchi Vinaigrette Tuscan Kale Salad with Orange Tahini Dressing, Radish + Crumbs Green Papaya Salad Charred Chicory Chop Salad Heirloom Tomatoes with Sea Salt + Garlic Anchovy Dressing Mandarin, Avocado + Watercress Salad Curried Wild Tuna Salad with Crudité + Crackers CHAPTER 4 Soups + Stews Bone Broth Vegetable Purée Rotisserie Chicken Soup Chestnut Purée Awase Dashi Red Lentil Mulligatawny Soup Clams with Coconut Ginger Broth Chorizo White Bean Stew Black Friday Korma CHAPTER 5 Pasta + Noodles Penne alla Rosé Lemon Spaghetti Lentil Pasta with Crispy Tempeh + Pesto Cacio e Pepe 2.0 Eggplant Bolognese Bake with Fresh Almond Ricotta Creamy Thai Noodles CHAPTER 6 Vegetables Whole Roasted Vegetables Crispy Brussels Sprouts with Fish Sauce + Toasted Sesame Pan-Sautéed Baby Turnips with Turnip Green Pesto Pan-Roasted Cauliflower with Caper Current Relish Cauliflower Cannellini Bean Mash Garlicky Greens with Apple Cider Vinegar Roasted Honeynut Squash Wild Chanterelles with Ghee, Herbs +Sherry Vinegar Crispy Oven-Fried Sweet Potatoes Spanish Tortilla CHAPTER 7 Seafood Citrus Cured Lox Crispy Broiled King Salmon Whole Roasted Branzino Ghee-Seared Scallops Fried Oysters Wild Fried Fish Tacos with Quick Pickled Slaw + Chipotle Aioli Whole Garlic Prawns with Charred Lemon Flounder Meunière CHAPTER 8 Poultry + Meat Oven-Fried Spiced Wings Chicken Liver Paté “Sour Cream” + Onion Chicken Thigh Schnitzel with Chip Crumbs Chicken Thighs with Green Olives, Dates, Lemon + Butter Lettuce Overnight Roast Chicken Turkey Zucchini Patties Middle Eastern Spiced Ground Beef Grilled Skirt Steak with House Chimichurri Spare Ribs with Sticky Plum BBQ Sauce Carnitas Rack of Lamb + Cilantro Mint Chutney Lamb Koftas CHAPTER 9 Bread + Baking + Sweets Tartines Flatbreads Tortillas (Cassava + Sweet Potato) Soda Bread Nut + Seed Bread Heirloom Tomato Galette Cardamom Peach Plum Galette Grain-Free Dark Chocolate Cake with Chocolate Sweet Potato Frosting Carrot Birthday Cake with Cultured Buttercream + Rainbow Sprinkles Shortbread Tea Biscuits Date + Cacao Truffles Vanilla Ice Cream
Chay Wike grew up in New York City. Her parents and grandparents are from Cape Town, South Africa, and from a young age she had the privilege of traveling overseas to visit family and was exposed to all kinds of cultures and eating styles. Her path to healing began after the birth of her second child, when she was diagnosed with multiple autoimmune conditions, digestive issues, and, eventually, Lyme disease. Following a string of doctor visits, confusion, and failed medication attempts, Chay decided to take matters into her own hands and reclaim her health naturally. She has since mostly recovered using the undeniable power of functional nutrition and lifestyle medicine. She attended cooking school in Los Angeles in 2009, created the food-focused wellness blog The Kitchen Commune in 2018, and became a certified integrative nutrition health coach in 2020. Today, Chay lives in the Pennsylvania countryside with her husband and their two teenage daughters.
Reviews for The Kitchen Commune: Delicious Meals to Heal and Nourish
“As a functional medicine expert, I understand the importance of eating healthy meals, but as a parent, getting everyone to eat well is often easier said than done. [The Kitchen Commune] shows us just how easy it can be to nourish everyone at your table while still providing easy customizations to account for personal taste. A game-changing book for parents and hosts alike. Say goodbye to making separate meals, and say hello to a united table!” —Dr. Will Cole, IFMCP, DNM, DC, leading functional medicine expert, and bestselling author of Ketotarian, The Inflammation Spectrum, Intuitive Fasting, and Gut Feelings “Saying Chay’s recipes are incredible is quite frankly an understatement. Covering gluten-free, dairy-free, vegan, and paleo restrictions, The Kitchen Commune truly has something for everyone! From first-time cooks to people who have been eating with dietary restrictions most of their lives, everyone will be able to enjoy this cookbook, the recipes, and every photo in between.” —Kayla Cappiello, author of Easy, Allergy Free Cooking “The Kitchen Commune makes cooking for special diets easy by putting all the best recipes and techniques in one place and guiding [the reader] through. Chay shares her inspiring story and empowers [cooks of all levels] to cook and eat with confidence!” —Caryn Carruthers, author of Smorgasbowl: Recipes and Techniques for Creating Satisfying Meals with Endless Variation “With one tempting recipe after another, The Kitchen Commune offers a way to satisfy diverse eating styles and health needs so loved ones can share scrumptious meals together. Chay brings food to life with such great texture, flavor, and piquancy. You’ll return to the book over and over.” —Kristine Kidd, former Bon Appétit food editor and author of Weeknight Gluten Free
