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

by Del Sroufe

Other authors: Julieanna Hever (Contributor), Judy Micklewright (Contributor), Isa Chandra Moskowitz (Contributor), Darshana Thacker (Contributor)

MembersReviewsPopularityAverage ratingMentions
503349,716 (3.73)4
Cooking & Food. Nonfiction. HTML:The groundbreaking New York Times bestseller that will transform your health—with 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive  
 
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—and the Forks Over Knives way is your solution. Forks Over Knives—the book, the film, and the movement—is the international phenomenon that first emphasized the benefits of plant-based eating, and thousands of people have cut out meat, dairy, and oils from their diet and seen amazing results. If you’re one of them, or you’d like to be, you need this cookbook.  
 
Forks Over Knives—The Cookbook proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, and his collaborators 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:
  • 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: Mushroom Stroganoff, 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. Join the Forks Over Knives movement and start cooking the plant-based way today—it could save your life!
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» See also 4 mentions

Showing 3 of 3
Ugh, I don't know about this. Most everything sounded terrible - but since I haven't made anything yet I really can't judge. I'm glad I got this as a $2.99 kindle deal :-/ ( )
  ankhamun | Nov 2, 2023 |
This book is meant to serve as a companion book to Forks Over Knives, which makes the case for a healthy, whole-foods, plant-based way of eating. Since many cookbooks can’t be described as plant-based, this one seeks to fill that need.

It begins with “the basics,” which are recipes that are used throughout the cookbook, such as vegetable stock, sauces (including a no-cheese sauce), pestos, and chutneys.

Subsequent chapters cover breakfasts, salads, soups, stews, wraps, pastas, vegetables, baked items, beans, grains, casseroles, and desserts.

I expected the recipes to be complicated, but these are not at all. They also come from a variety of ethnic cuisines. The most important aspect of the recipes is that they are based on fruits, vegetables, whole grains, tubers, and legumes that are the foundation fo the “Forks Over Knives” eating plan. It is an essential resource for those interested in cutting down on processed food and eating in a healthier way. ( )
  nbmars | Nov 29, 2020 |
Delicious recipes guaranteed to please even the pickiest eater!

Forks Over Knives - The Cookbook had exactly what I was looking for: a diverse selection of whole-food, plant-based recipes. The book was organized by type of dish and included a section on "Basics" that covered all the sauces, stocks, broth, etc. used in some of its recipes. I loved the separate sections for Soups, and Stews and Chilies, which are my fave especially this time of year (fall/winter).

My biggest complaint was the lack of color photos. I would've liked to see a photo for every recipe.

Singles' Soup
"Cheesy" Potato Soup
Creamy Sweet Potato and Vegetable Stew ( )
  flying_monkeys | Nov 11, 2014 |
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Author nameRoleType of authorWork?Status
Sroufe, Delprimary authorall editionsconfirmed
Hever, JulieannaContributorsecondary authorall editionsconfirmed
Micklewright, JudyContributorsecondary authorall editionsconfirmed
Moskowitz, Isa ChandraContributorsecondary authorall editionsconfirmed
Thacker, DarshanaContributorsecondary authorall editionsconfirmed
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Cooking & Food. Nonfiction. HTML:The groundbreaking New York Times bestseller that will transform your health—with 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive  
 
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—and the Forks Over Knives way is your solution. Forks Over Knives—the book, the film, and the movement—is the international phenomenon that first emphasized the benefits of plant-based eating, and thousands of people have cut out meat, dairy, and oils from their diet and seen amazing results. If you’re one of them, or you’d like to be, you need this cookbook.  
 
Forks Over Knives—The Cookbook proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, and his collaborators 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: 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: Mushroom Stroganoff, 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. Join the Forks Over Knives movement and start cooking the plant-based way today—it could save your life! .

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