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Forks Over Knives-The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year (English Edition)
 
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Forks Over Knives-The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year (English Edition) [Format Kindle]

Del Sroufe , Isa Chandra Moskowitz , Julieanna Hever , Darshana Thacker , Judy Micklewright

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Présentation de l'éditeur

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:

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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Amazon.com: 4.4 étoiles sur 5  1.081 commentaires
290 internautes sur 310 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 a must have recipe book, but don't expect too many pictures 4 août 2012
Par Neutralist - Publié sur Amazon.com
Format:Broché|Achat vérifié
I recently watched "Forks Over Knifes" and got enough inspiration to try learning to cook using more healthier vegetable-centric ingredients. I received this book a few days ago and started cooking.

As a reference point, please keep in mind that I'm a typical guy who used to eat 20oz Rib-Eye stake and considered mashed potatoes my daily serving of vegetable. Besides, vegetables are what my food ate.

The book starts with explanation of the differences in the vegetable ingredients, fundamentals of cooking such as preparing your stock & sauces, then quickly moves to breakfast, salads, soups, stews, chilies, grilled, wraps, stir-fried, baked, casseroles, and desserts.

Unlike other cookbooks, all of the above use vegetable as primary ingredient using cooking methods from around the world. For example, I enjoy miso soup with my sushi, but never knew that miso sauce was made using mirin and paired with rice.

While this book concisely explains the ingredients and cooking directions in plain English, the author/publisher seem to forget that a picture is worth a thousand words. For example, page 168 has one of my favorite Thai dishes, Pad Thai. While the cooking directions are clear, I wish they had a picture of the final dish to help me "toss the sauce with the cooked pasta and garnish with the peanuts". I do "eat" with my eyes and nose before the taste. To their credit, included are a dozen full page photos of dishes but they are more like teasers for the next cookbook.

Overall, a must buy. Would I recommend? Absolutely!
176 internautes sur 212 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A WINNER - bringing Plant Based Nutrition into the mainstream 4 août 2012
Par Tom - Publié sur Amazon.com
Format:Broché|Achat vérifié
When you look at the science and follow the teachings of Drs. McDougall, Esselstyn, Ornish, Greger, Barnard, Lederman, Pulde, Pam Popper ND, T Colin Campbell PhD et al, and such notable dietitians as Jeff Novick RD, Julieanna Hever RD and take this wisdom and the brilliance of chef Del Sroufe and his collection of elite plant based chefs you have a winner of a book at a RIDICULOUSLY reasonable price. This is a gorgeous full sized book with beautiful color photos and very creative and easy to follow recipes. The ingredients are common and familiar to most making this a book that is very useable to those new to plant based cooking as well as the veteran vegan! Very pleased with this book. These healthy and delicious looking recipes are low fat, whole food, plant based with no added oil. Clearly the most healthy way to eat if you follow the science. Only criticism would be some of the dessert recipes by Isa Moskowitz that can use to one cup of sugar! YIKES!!!! Hard to call that healthy. But the desserts are a small part of the book and there are some desserts that actually use little to no sugar and just the sweetness of fruits. Overall A HIT! Highly recommended.
22 internautes sur 23 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Errata Now Corrected in Print Version 2 décembre 2012
Par Jacob A. Stevens - Publié sur Amazon.com
Format:Broché
I purchased the print version and am happy to report that the errata reported in other reviews seem to have been corrected.
59 internautes sur 69 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Horrible! 15 septembre 2013
Par JMF - Publié sur Amazon.com
Format:Broché
I too, was really excited to start cooking from this book after seeing the movie. I couldn't wait to make the lasagna. It took me hours to complete and tasted absolutely horrible. I thought it was a strange mix of ingredients but after hearing it raved about on the movie I was willing to try. Next I tried the wild rice, cabbage and chick pea pilaf. While it showed promise it was very, very, very bland even with the ginger. I started looking for the stroganoff recipe which has the wrong page number referenced. Recipes are way too complicated and nobody wants to put in that much shopping and cooking time for awful results.
242 internautes sur 296 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Not sure if the food tastes bad because of all the mistakes, or if the food just tastes bad. 17 août 2012
Par Disco Owl - Publié sur Amazon.com
Format:Broché
This cookbook is riddled with typos and mistakes...like, omitting whole entire ingredients from the recipe. Publisher came out with a statement saying they are going to fix mistakes in future printings, but they should take the current version off amazon immediately. Not fair for consumers to spend money on something that is a total amateur publishing. As someone who works in publishing, this is really offensive. I know what it's like to proofread, and it's not brain surgery. I can understand one or two typos here and there, but i've only made 4 recipes so far and every single one had an error. And unfortunately, the ending results of everything i've made have been mediocre. Nothing really BAD or terrible, but nothing i'd make again or offer to guests. If this book can't win over a vegan like myself, it's certainly not going to win over any meat-eaters. Very disappointed. I was really excited and hopeful for a Forks Over Knives revolution, but it's not going to happen anytime soon with a cookbook like this. Sorry! (And who puts indian curry on pasta??? That is just wrong.)
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