ISBN: 9781615190614
Published: August 14, 2012
Price: $18.95 US
Paperback: 320 pages
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Forks Over Knives—The Cookbook
Over 300 Recipes for Plant-Based Eating All Through the Year
 

With this 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!

Errata
Click to downloadThe first print contained some minor errors. While subsequent printings are corrected, some copies already in circulation may require this errata slip. If you're unsure whether your version requires the errata slip, please refer to page 52. If your version refers to "cinnamon stick" in step 1 of the Polenta with Pears and Cranberries recipe, please download the errata sheet.

New York Times Bestseller

“Pure elegance. Del’s recipes show just how sophisticated plant-based cooking can be. If you think gourmet can’t be healthy, be delightfully disproved with this book.”
Lindsay S. Nixon, author of The Happy Herbivore Cookbook, Everyday Happy Herbivore and Happy Herbivore Abroad

"The recipes in this book are versatile, simple to prepare and, most important, tasty."
VIVMag

"Forks Over Knives meals are good for the body—and the pocketbook."
Indianapolis Star

"The arguments for a plant-based diet in a resource-strapped world are increasingly convincing: It's cheaper, better for the environment, and can be a healthier option."
Philadelphia Inquirer


"[Sroufe's] mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream."
Chicago Tribune

“These recipes are so delicious . . . you’ll never miss the fat.”
Our Hen House

Forks Over Knives series
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Del Sroufe, who contributed recipes to the first Forks Over Knives book, is chef and co-owner of Wellness Forum Foods, a plant-based meal delivery and catering company that offers healthy, minimally processed foods. He also regularly teaches cooking classes, and has worked in vegan and vegetarian kitchens for 22 years. He lives and works in Columbus, Ohio.