| Description |
1 online resource (ix, 213 pages) : illustrations (part color), map |
| Note |
"The how-to companion to the feature documentary Forks over knives"--Cover. |
| Bibliography |
Includes bibliographical references (pages 198-199) and index. |
| Note |
"With 125 recipes"--Cover. |
| Summary |
"This ... guide provides the information you need to adopt and maintain a plant-based diet"--P. [4] of cover. |
| Contents |
Part 1 : The plant-based world of forks over knives. Good for your health ; Good for animals ; Good for the environment -- Part 2 : Eating the forks over knives way. Reading nutrition labels ; Your guide to plant-based foods ; Tips for transitioning ; Kitchen tools -- Part 3 : Forks over knives recipes. Breakfast ; Smoothies and nondairy milks ; Appetizers ; Soups ; Salads and dressings ; Sauces and easy snack ideas ; Main dishes ; Side dishes ; Desserts -- Conversion charts. |
| Subject |
Vegetables in human nutrition.
|
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Fruit in human nutrition.
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Vegetarian cooking.
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Nutritionally induced diseases.
|
| Genre |
Cookbooks.
|
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Electronic books.
|
| Added Author |
Stone, Gene, 1951-
|
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Campbell, T. Colin, 1934-
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Esselstyn, Caldwell B., Jr., 1933-
|
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Popper, Pamela.
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| Other Form: |
Print version: Forks over knives. New York : The Experiment, 2011 9781615190454 (DLC) 2011929967 (OCoLC)712124031 |
| ISBN |
9781615191468 (electronic bk.) |
|
1615191461 (electronic bk.) |
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