- Paperback: 368 pages
- Publisher: The Experiment LLC; 1 edition (August 1, 2012)
- Language: English
- ISBN-10: 9781615190614
- ISBN-13: 978-1615190614
- ASIN: 1615190619
- Product Dimensions: 7.5 x 0.8 x 10 inches
- Shipping Weight: 907 g
- Customer reviews:
- Amazon Best Sellers Rank: #3.627 in Books (See Top 100 in Books)
Forks over Knives: Over 300 Recipes for Plant-Based Eating All Though the Year Paperback – 1 August 2012
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"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
--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.
[Sroufe's] mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream.
--Our Hen House
About the Author
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.
Isa Chandra Moskowitz is an American cookbook author, magazine columnist, and former host of the community access cooking show Post Punk Kitchen. Her best-selling cookbooks include Vegan with a Vengeance, Vegan Cupcakes Take Over the World, Veganomicon, Vegan Brunch, Vegan Cookies Invade Your Cookie Jar, and Appetite for Reduction. She maintains the popular vegan website Post Punk Kitchen and lives in Omaha, Nebraska.
Julieanna Hever, MS, RD, CPT, is known as the Plant-Based Dietitian. She is the executive director of EarthSave, International, the author of The Complete Idiot's Guide to Plant-Based Nutrition and The Complete Idiot's Guide to Gluten-Free Vegan Cooking, a nutrition columnist at VegNews, and the coproducer and star of the infotainment documentary To Your Health. Visit her at www.toyourhealthnutrition.com.
Darshana Thacker teaches traditional Ayurvedic food preparation at Vapika Spirit in Los Angeles (www.vapikaspirit.com). Her intimate, kitchen-based classes illustrate the simple preparation of well-balanced meals planned according to the season.
Judy Micklewright always had an affinity for plants but never realized their full potential, or how one day they would change her life. After battling numerous ailments unsuccessfully, it occurred to her to give a plant-based diet a try, and the results were profound. She has since set out on a path of discovery into plant-based living, personalizing the diet, and enjoying newfound vigor in her mind, body and soul. Now a mother, Judy continues to dedicate herself to unearthing tasty, plant-based good-for-you goodness.
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Most helpful customer reviews on Amazon.com
There always seems to be something a little off with the recipes in this book. Unfortunately, you never know what they are until your just about to finish completing the meal. It also lacks pictures of the recipes that other Plant Based cookbooks contain. We often eat with our eyes first, so it really hurts the effectiveness of picking something to make, especially when we are not familiar with a particular delicacy.
A couple of examples where the recipes kind of fall short - made the Mac and No-Cheese, ok recipe/casserole, but there was nowhere near enough no-cheese sauce for dish.
Made the tomato soup recipe - said it feeds 4, there was barely enough for 3 meals which was disappointing because it was very good!
Pesto sauce - WAY too much garlic.
Mushroom Stroganoff - Again, not enough sauce. You end up with a lot of noodles and a splash of sauce.
The recipes are some kind of mix of too much/not enough and you will not know until it's too late. This can be very frustrating and could potentially deter someone for advancing their plant based diet.
For comparison, I have had a great experience with Kim Campbell's PlantPure Nation cookbook and Rip Esselstyn's Plant Strong Recipe book. I recommend these two books for starting your WFPB journey opposed to the Forks Over Knives cookbook. I have had a lot of success with their recipes and may come back to this when I need something new to try.
I also purchased a cookbook from Thug Kitchen. While I could do without the swear words, the recipes look great and I think I saw one recipe with soy out of the dozens I looked at.