• Forks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year See large image

    Forks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year (Hardback) By (author) Del Sroufe, Contributions by Isa Chandra Moskowitz, Contributions by Julieanna Hever, Contributions by Judy Micklewright, Contributions by Darshana Thacker

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    DescriptionA whole-foods, plant-based diet has never been easier or tastier 300 brand-new recipes for cooking the "Forks Over Knives" way, every day! "Forks Over Knives" the book, the film, the movement is back again in a "Cookbook." The secret is out: If you want to lose weight, lower your cholesterol, and prevent (or even reverse!) chronic conditions such as heart disease and type 2 diabetes, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you re among them or you d like to be you need this cookbook. Del Sroufe, the man behind some of the mouthwatering meals in the film, proves that the "Forks Over Knives" philosophy is not about what you "can t" eat, but what you "can." Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Isa Chandra Moskowitz, and Darshana Thacker transform wholesome fruits, vegetables, grains, and legumes into 300 recipes classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year: Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew Pasta and Noodle Dishes: Sicilian Cauliflower Linguine, Stir-Fried Noodles with Spring Vegetables Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant Steaks Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls The Amazing Bean: White Beans and Escarole with Parsnips Great Grains: Polenta Pizza with Tomatoes and Basil Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more! Simple, affordable, and delicious, the recipes in "Forks Over Knives The Cookbook" put the power of real healthy food in your hands. Start cooking the whole-food, plant-based way today it could save your life!


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  • Full bibliographic data for Forks Over Knives: The Cookbook

    Title
    Forks Over Knives: The Cookbook
    Subtitle
    Over 300 Recipes for Plant-Based Eating All Through the Year
    Authors and contributors
    By (author) Del Sroufe, Contributions by Isa Chandra Moskowitz, Contributions by Julieanna Hever, Contributions by Judy Micklewright, Contributions by Darshana Thacker
    Physical properties
    Format: Hardback
    Number of pages: 319
    Width: 183 mm
    Height: 249 mm
    Thickness: 28 mm
    Weight: 953 g
    Language
    English
    ISBN
    ISBN 13: 9780606316491
    ISBN 10: 0606316493
    Classifications

    B&T Book Type: NF
    BIC E4L: FOO
    DC21: 641.5636
    Nielsen BookScan Product Class 3: T16.3
    BIC subject category V2: WBJ
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    BISAC V2.8: HEA006000
    DC22: 641.5/636
    LC subject heading:
    DC22: 641.5636
    BISAC V2.8: HEA017000
    B&T General Subject: 290
    BISAC V2.8: CKB086000
    Warengruppen-Systematik des deutschen Buchhandels: 14560
    B&T Merchandise Category: GLD
    LC classification: TX837 .S717 2012
    Edition
    Prebound edition
    Edition statement
    Turtleback School & Library ed.
    Publisher
    Turtleback Books
    Imprint name
    Turtleback Books
    Publication date
    14 August 2012
    Review quote
    Pure elegance. Del s recipes show just how sophisticated plant-based cooking can be. If you think gourmet can t be healthy, be delightfully disproved with this book. Lindsay S. Nixon, author of "The Happy Herbivore Cookbook", " Everyday Happy Herbivore" and "Happy Herbivore Abroad""The recipes in this book are versatile, simple to prepare and, most important, tasty.""" VIVMag "Forks Over Knives meals are good for the body and the pocketbook." Indianapolis Star "The arguments for a plant-based diet in a resource-strapped world are increasingly convincing: It's cheaper, better for the environment, and can be a healthier option." Philadelphia Inquirer "[Sroufe's] mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream." "Chicago Tribune" These recipes are so delicious . . . you ll never miss the fat. Our Hen House