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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

Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year 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 res

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Plenty: Vibrant Recipes from London’s Ottolenghi

Plenty: Vibrant Recipes from London's Ottolenghi Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that’s read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables.

Yotam’s food inspiration comes from his Mediterranean background and his unapologetic love of

List Price: $ 35.00 Price: $ 16.35

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5 responses to “Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year”

  1. busy mom says:
    558 of 567 people found the following review helpful
    5.0 out of 5 stars
    Awesome tasting Recipes, October 25, 2012
    By 
    busy mom (WI) –

    Amazon Verified Purchase(What’s this?)
    This review is from: Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year (Paperback)

    My husband & I cook everything from scratch & have for decades. But before watching the DVD by the same name, we’ve never gone vegan. Let me tell you, the recipes are really good! I was shocked at the flavor. My husband is Italian, & we use olive oil like it’s water ( along with eggs, cheese, sausage, etc).
    At first I dubiously sautéed my onions & other veggies dry, only adding small amounts of water to the pan as needed to keep the veggies from sticking to the pan. This is following directions of the cook book. Well I have to tell you, I am absolutely amazed how great everything tastes! It did not happen over night. But slowly I realized I was tasting vegetables not coated with olive oil. Now, seeing or thinking of food sautéed in oil sickens me. I never saw that coming. Also, I truly feel cleaner & lighter than I have ever felt. It is amazing. I’m 43, pretty active, 5’5” & 110 lbs. And I have low blood pressure. So I did not start eating this way to drop any weight or get off any meds. Yet, I still feel so awesome eating this way. I even like almond milk & nutritional yeast now, which I believe you have to acquire a taste for. I do have to eat avocados, almonds, and walnuts every day to ensure that I don’t lose any weight. My husband loves that he’s lost weight that he has struggled for years to lose. Now it’s coming off easily. And that’s still with eggs & cheese in his diet. We eat a lot of whole grains now. So, from someone who has cooked forever, these recipes are really, really good. *************One word of caution: A strictly vegan diet is completely lacking in vitamin B12, which is Essential to remain healthy. I encourage you educate yourself on this fact. Take a multivitamin or a B12 supplement. I am surprised this is not stressed more in the books/ DVD. Also, lots of bad reviews because of the many typos. Amazon clearly acknowledges the problem, offers the download to correct the errors of the first printing, and explains that all copies now being sold are the revised edition. Amazon even explains how to tell which edition you have. I feel the reviews on this cook book would be much much higher if there were no typos in the first edition printing. A lot of people were very upset with all the errors. And rightly so. But all is fixed. I originally borrowed this bk from the library, and used it a lot. But then realized I held a copy with all the typos (learned from the amazon web site when you type in the title of this book, then scroll down). So I ordered my own copy from Amazon, typo free. I’ve tried many recipes so far, but strangely enough, our fav so far is the salad with an AWESOME dressing on page 80. Best we’ve ever had. Hope this very long review helps someone. 🙂
    ***December 2012 Update: Since my husband is a diabetic he has to get cholesterol blood work checked every 6 mos. My husband’s disease is acquired thru his family history-he can never exercise or diet his way out of it. His blood results were incredible! His Dr. informed him they were the best results (and lowest body weight) he had ever had since having my husband as a patient (6 1/2 yrs.). The Dr. was so excited and intrigued, he decided he had to watch Forks over Knives that evening, having never heard of the book or DVD before.

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  2. Neutralist says:
    178 of 191 people found the following review helpful
    4.0 out of 5 stars
    a must have recipe book, but don’t expect too many pictures, August 3, 2012
    By 
    Neutralist (Virginia) –

    Amazon Verified Purchase(What’s this?)
    This review is from: Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year (Paperback)

    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!

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  3. Tom says:
    128 of 154 people found the following review helpful
    5.0 out of 5 stars
    A WINNER – bringing Plant Based Nutrition into the mainstream, August 3, 2012
    By 
    Tom (Providence, RI USA) –

    Amazon Verified Purchase(What’s this?)
    This review is from: Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year (Paperback)

    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.

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  4. drybean says:
    265 of 268 people found the following review helpful
    5.0 out of 5 stars
    The Wait was worth it, March 28, 2011
    By 
    drybean

    Amazon Verified Purchase(What’s this?)
    This review is from: Plenty: Vibrant Recipes from London’s Ottolenghi (Hardcover)

    I have been eagerly awaiting the US release of this book since its UK release last year.
    I have the (UK version) of the first Ottolenghi book, which is easily my favorite cookery book of my (embarrasingly large) collection. I’ve never been let down by one of his recipes, and I’ve made most of them.

    I was so excited to receive this in the mail, and I can say that the wait for this book was worth it.
    The photography is gorgeous, and for those of you who like a picture to accompany every recipe, you got it.

    I love how the book is laid out in chapters by main ingredient. This is especially helpful for those who belong to a CSA/Veg Box scheme and are looking for something to do with the chard/cabbage/leeks etc.

    The commentary on each recipe is thoughtful and helpful. The flavor combinations that Mr. Ottolenghi uses are thoughtful and interesting, and often allow us to enjoy a vegetable in a way that we had not previously. I often feel like I’m doing my body a favor by making one of his recipes, given that they feature abundant quantities of fresh vegetables and whole grains.

    I’ve never written a review on Amazon before, but I do rely on them heavily when making purchases, so I wanted to pass on what a gem this book is.

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  5. Jennifer Cameron-Smith "Expect the Unexpected" says:
    216 of 223 people found the following review helpful
    5.0 out of 5 stars
    `At the centre of each dish, .. is an ingredient, one ingredient.’, December 1, 2010

    In his introduction to this book, Yotam Ottolenghi writes that that each dish is based around one of his favourite ingredients. This has led to an idiosyncratic organisation of recipes: some components (such as aubergines) have their own chapter; others are organised botanically (such as brassicas) and others reflect associations that are part of the way Ottolenghi shapes his menus.
    These recipes are based on meatless dishes and reflect eclectic influences including the Middle East, South East Asia and Latin America. The book is full of delicious, mouth-watering recipes.
    The chapter headings may give some idea:

    Roots
    Funny Onions
    Mushrooms
    Courgettes and Other Squashes
    Capsicums
    Brassicas
    The Mighty Aubergine
    Tomatoes
    Leaves Cooked and Raw
    Green Things
    Green Beans
    Pulses
    Cereals
    Pasta, Polenta, Couscous
    Fruit with Cheese

    The recipes are accompanied by anecdotes and by mouth-wateringly beautiful photographs. The instructions are clear and easy to follow. The amount of preparation required varies between dishes: some are quick and easy, others will require more time. But it’s worth it. There is a recipe here for just about any occasion.

    I first borrowed this book from the library, but quickly realised that I needed my own copy.

    A note for American readers: the ingredients are listed in grams and millilitres rather than cups and ounces.

    Jennifer Cameron-Smith

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