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342 of 346 people found the following review helpful
Awesome tasting Recipes,
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.
110 of 119 people found the following review helpful
a must have recipe book, but don't expect too many pictures,
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!
86 of 98 people found the following review helpful
A WINNER - bringing Plant Based Nutrition into the mainstream,
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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