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Forks Over Knives the Cookbook

by Del Sroufe

  • Paperback
    $33.29
ISBN: 9781615190614
ANNOTATION:
A 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:
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OTHER FORMATS:
  • Paperback
    $33.29
ISBN: 9781615190614
ANNOTATION:
A 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:

Annotation

A 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:

Publisher Description

Yes, the bestselling book "Forks Over Knives: The Plant-Based Way to Health" includes a solid foundation of recipes for anyone newly aware of the benefits to be gained from a plant-based diet. But home cooks are hungry for even more delicious, satisfying, from-scratch recipes full of whole plant foods like grains, legumes, fruits, and vegetables. That's what this cookbook provides: a full year's worth of meals for anyone hoping to cut out animal products, refined oils, and processed foods for the sake of their health. The recipes are eclectic, global, low fat, often gluten free, and simple to prepare, relying on common ingredients that anyone can find in their local grocery store. These recipes will take readers through an entire year with recipes that rely often on seasonal produce and always on the fundamental building blocks of a plant-based diet. Covering breakfast, lunch, dinner, and even desserts and ranging from everyday classics like Mac and Cheese and Baked Ziti to festive, holiday - ready dishes like Chard and Bean Stuffed Delicata Squash, these recipes will prepare readers to cook the plant-based way every day - starting this year and continuing through a long and healthy life.

Author Biography

Del Sroufe has worked as chef and co-owner at Wellness Forum Foods for six years, a plant-based meal delivery and catering service that emphasizes healthy, minimally processed foods, produces a line of "in the bag mixes," and offers cooking classes to the public. He has worked in vegan and vegetarian kitchens for 22 years, including spending time as a vegan personal chef. He lives, works, and cooks in Columbus, OH.

Review

"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

Long Description

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, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy and oils and have seen amazing results. Del Sroufe, the man behind some of the mouth-watering meals in the landmark documentary, 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, Darshana Thacker and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes - classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year.

Product Details

Author
Del Sroufe
Publisher
Experiment
Language
English
ISBN-10
1615190619
ISBN-13
9781615190614
Media
Book
Format
Paperback
Illustrations
Yes
Publication Date
2012-10-12
Year
2012
Country of Publication
United States
Pages
368
Short Title
FORKS OVER KNIVES - THE CKBK
Subtitle
Over 300 Recipes for Plant-Based Eating All Though the Year
Audience
General/Trade
Series
Forks over Knives
UK Release Date
2012-08-01

Product Reviews

11 Jan, 2019
By sarah
20 Jun, 2018
Excellent book easily accessible ingredients
By Nicola
22 Sep, 2017
Very good cookbook
By Brian
18 Aug, 2017
By James