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Forks over knives--the cookbook: over 300 recipes for plant-based eating all through the year

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New York Times Bestseller A whole-foods, plant-based diet that has never been easier or tastier --learn to cook the Forks Over Knives way with more than 300 recipes for 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, 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 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 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: 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. Start cooking the plant-based way today--it could save your life!
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ISBN:
9781615190614
9781615191598
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Grouping Information

Grouped Work ID 5a77a143-070b-c075-70f3-c1ca6c022271
Grouping Title forks over knives the cookbook over 300 recipes for plant based eating all through the year
Grouping Author sroufe del
Grouping Category book
Last Grouping Update 2018-11-20 22:48:45PM
Last Indexed 2018-11-20 23:36:15PM

Solr Details

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author Sroufe, Del.
author_display Sroufe, Del
available_at_catalog Donelson, Goodlettsville
collection_catalog Non-Fiction
detailed_location_catalog Donelson - Adult Non-Fiction, Goodlettsville - Adult Non-Fiction, Green Hills - Adult Non-Fiction
display_description

New York Times Bestseller
A whole-foods, plant-based diet that has never been easier or tastier
—learn to cook the Forks Over Knives way with more than 300 recipes for 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, 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 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 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:

  • 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. Start cooking the plant-based way today—it could save your life!
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    literary_form Non Fiction
    literary_form_full Non Fiction
    local_callnumber_catalog 641.5636 S77432f
    owning_library_catalog Nashville Public Library
    owning_location_catalog Donelson, Goodlettsville, Green Hills, Green Hills Kids
    primary_isbn 9781615190614
    publishDate 2012
    record_details ils:CARL0000393385|Book|Books||English|The Experiment,|[2012]|319 p. : ill. ; 26 cm., overdrive:ace1399c-dca4-45f4-a983-a80e3ef34133|eBook|eBook||English|The Experiment|2012|
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    subject_facet Cookbooks, Vegetarian cooking
    title_display Forks over knives--the cookbook : over 300 recipes for plant-based eating all through the year
    title_full Forks Over Knives -- The Cookbook Over 300 Recipes for Plant-Based Eating All Through the Year, Forks over knives--the cookbook : over 300 recipes for plant-based eating all through the year / Del Sroufe ; with desserts by Isa Chandra Moskowitz ; and with recipe contributions by Julieanna Hever, Judy Micklewright, and Darshana Thacker
    title_short Forks over knives--the cookbook :
    title_sub over 300 recipes for plant-based eating all through the year
    topic_facet Cookbooks, Cooking & Food, Nonfiction, Vegetarian cooking