Description |
ix, 213 pages : illustrations, charts, graphs, portraits, photographs ; 22 cm |
Note |
"The how-to companion to the feature documentary Forks Over Knives"--Cover. |
Bibliography |
Includes bibliographical references (p. 198-199) and index. |
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. |
Summary |
Discusses the importance of eating a whole-foods, plant-based diet, describes how to transition to this type of diet, and provides one hundred twenty-five recipes for appetizers, soups, salads, main dishes, and desserts. |
Subject |
Vegetables in human nutrition.
|
|
Fruit in human nutrition.
|
|
Vegetarian cooking.
|
|
Vegan cooking.
|
|
Nutritionally induced diseases.
|
Genre |
Cookbooks.
|
Added Author |
Stone, Gene, 1951-
|
|
Campbell, T. Colin, 1934-
|
|
Esselstyn, Caldwell B., Jr., 1933-
|
|
Popper, Pamela.
|
ISBN |
9781615190454 pbk |
|
1615190457 pbk |
|