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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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339 of 343 people found the following review helpful
Awesome tasting Recipes, By busy mom (WI) - See all my reviews
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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.
109 of 118 people found the following review helpful
a must have recipe book, but don't expect too many pictures, By Neutralist (Virginia) - See all my reviews
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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!
85 of 97 people found the following review helpful
A WINNER - bringing Plant Based Nutrition into the mainstream, By Tom (Providence, RI USA) - See all my reviews
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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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bit.ly How to Cook Chicken: Quick & Easy Chicken Recipes for Dinner Everyone loves chicken right? Not only is it healthy and reasonably priced, it’s also versatile enough that you can serve it frequently by preparing it a variety of ways. Professional chef Cricket Azima for the Betty Crocker kitchens reveals two of her favorite chicken dinner recipes that are bound to become your family’s favorites too. Easy Cooking Recipes: Ultimate Chicken Fingers 2/3 cup Original Bisquick® mix ½ cup grated Parmesan cheese ½ teaspoon salt or Garlic salt ½ teaspoon paprika 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips 1 egg, slightly beaten 3 tablespoons butter or margarine, melted 1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray. 2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken. 3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center. Makes 4 servings —————————- Big-Batch Salsa Chicken Fiesta 2 1/3 cups Original Bisquick® mix ½ cup water 3 eggs 3 cups shredded Cheddar cheese (12 oz) 1 tablespoon vegetable oil 6 boneless skinless chicken breasts (about 1 3/4 lb), cut into 1/2-inch pieces 2 ½ cups Old El Paso® Thick ‘n Chunky salsa 1 …
Video Rating: 4 / 5
Learning to cook can be an intimidating subject for some people. There seems to be so much to learn. It doesn’t seem like you can ever know everything there is to know about cooking. But this article can help you gain knowledge and skill that can increase your enjoyment of cooking.
Cook pasta for one minute less than instructed on the box and then place the pasta in a sauce pan. By making pasta this way, the sauce will absorb into the pasta and the overall quality of your meal will be better. You can even add some spices into the saucepan.
Always use the freshest ingredients you can find for your cooking. Fruit, vegetables, meat and seafood all taste better when they are fresh. Besides better taste, fresh ingredients are usually healthier than pre-packaged, canned or frozen ones. Fresh foods have superior nutritional content and lack the unhealthy additives found in packaged foods.
Start your sear in a cold pan when searing duck breasts. Duck can turn very dry very quickly if not properly cooked. Using the cold pan technique for searing allows the fat to render slowly which will keep your duck moist and juicy. It will also give you more time to develop flavors and take care of some side dishes.
If you have added too much salt to your soup, just add some celery or a potato. To reduce the saltiness of the liquid, add large slices of celery or thick chunks of potato. Taste every five minutes, and remove once they have soaked up the excess salt from the broth.
If you make your own salad dressing, consider using yogurt as a substitute to half the mayo. By doing this, you drastically cut the fat and calories in the dressing. When you use Greek-style yogurt, you ensure your homemade dressing is just as delicious and creamy – just not as bad for you!
If you want to make a healthy, lower-fat salad dressing that is still creamy and rich, substitute Greek yogurt for at least half of the fatty mayonnaise, and fold it in well. The trimmed down dressing will still be thick and delicious, and you will save a lot of unnecessary calories.
Make sure that when you are making your pasta, not to use oil in the water upon cooking. This will reduce the risk that the pasta will stick to the sauce, which can ruin the quality of your meal. Avoid oil in water when you are cooking pasta for maximum results.
When you are using herbs and spices make sure that you store them correctly to keep the, fresh. Since humidity is a spice’s worst enemy, make sure to keep them in air-tight containers. Also, keep them in a dark place, as light can also negatively affect the taste of your spices.
It can be intimidating to learn to cook but it doesn’t have to be. This article can add to your base of knowledge about cooking. The more you know about cooking, the less intimidating it is. When you are not so intimidated, you will relax and can begin to experience the true joy of cooking.
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In the summer, tomatoes are at their best, but it’s also hot out and not very fun to be stuck inside cooking them over a hot stove. Using our No-Cook Tomato Sauce Recipe, the CHOW Test Kitchen’s Lisa Lavery shows you how to make a fast, fresh dinner where the only thing you’ll need to cook is the pasta. Want to make this? Here is the recipe! – www.chow.com The Easiest Way is CHOW’s new weekly video series. Every Friday we’ll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you’ll never lack for dinner ideas again! ======================CHOW.com========================= Check out all our other easy video recipes with The Easiest Way playlist: bit.ly Subscribe to CHOW: bit.ly For more recipes, stories and videos, check out www.chow.com CHOW on Twitter: twitter.com CHOW on Facebook: www.facebook.com ========================================================
Video Rating: 4 / 5
There are so many resources available for good cooking information, it may be hard to decide where to start. Cooking is an important part of day-to-day life and you should take any opportunity to expand your knowledge. Here you will find some of the best cooking tips compiled in one place.
If you are planning on grilling, make sure that you take your steaks out of the freezer at least one hour before you cook so that they can match the room temperature. This will allow you to cook them easier and achieve the quality that you are looking for, by cooking them on the grill.
To increase the texture and quality of the pasta that you cook at night, make sure that you finish cooking with the pasta in the pan with sauce. This will help to absorb the sauce so that it blends in properly and tastes great when you sit down to the table and eat.
If you are stuck trying to figure out what to cook for dinner during the week, consider building your meals around themes. “Mexican Monday” could mean burritos or a nice taco salad. How about “Tuscan Tuesday” featuring spaghetti and meatballs or maybe meatball subs? And “Fish Friday” offers lots of options for shrimp, salmon or even tuna. Bring the whole family into the fun by letting the kids pick a theme and help plan the meal that day.
While cooking is fun, generally, the cleaning up that follows, is not. To avoid having to deal with a big mess after a day of experimenting or meal preparation in the kitchen, keep your sink filled with hot soapy water (refreshing when necessary) and clean up as you go along. Besides keeping your end of day cleaning down to a minimum, you will also have clean hands as you touch and prepare food throughout the day.
If you want hard boiled eggs that peel easily, then you need to cool your eggs before you peel them. Boiled eggs that are fresh out of hot water have no separation between the egg and its shell. By refilling your pot with cold water before peeling the eggs inside, you encourage the eggs to compress, thereby creating a layer of air between the eggs and their shells, making it easier for you to peel them.
When a sauce is too thick or too thin, it’s useful to add either flour or water. Flour should be pre-mixed in a little bit of cold water to prevent it from clumping when you add it to a sauce. Water can just be added and stirred in. This is helpful when you want the consistency of your sauce to combine with your meal. Thicker sauces will tend to stick to noodles better than their watery counterparts.
When you go forward after reading these tips, you will find plenty of ways to apply this information to your own kitchen. Do not be afraid to try new things or experience new flavors. A world of delicious food awaits when you remember the great information you learned in this article.
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Cooking is an art. It is also a practical, everyday activity. This combination may account for the tremendous popularity of TV cooking shows, cookbooks, and cooking classes. Recipes are part of the heritage passed down in families. Here are some tips to help you expand your culinary adventures and finesse your kitchen skills.
Add salt when boiling pasta. Not only does it shorten the cooking time by increasing the temperature of the water, it also adds great flavor and keeps the pasta from tasting bland. A general rule is to add one and a half tablespoons of salt to each pound of pasta.
Keep your meal, flour, and other grain products in the refrigerator or freeze them for a few days before you put them in long term storage. Believe it or not, these products have a certain amount of bug eggs in them. Freezing them or holding them in cold temperatures for a few days kills the eggs and you save money by not having to throw out bags and boxes of ruined food when they hatch.
Whenever possible, avoid canned ingredients in your cooking. They have numerous disadvantages. Canned food has lost vital nutrients that you want in order to cook the healthiest possible meals. They also taste different – if not downright worse – than fresh ingredients, potentially ruining your recipes. Finally, canned foods have unhealthy additives – especially extra sodium – that you do not need in your food.
Placing eggs in water can let you know if they are fresh. Eggs that lie on the bottom, on their side will be fresh. Eggs that stand upright in the bottom are losing freshness and should be used promptly within a day or two. Eggs that float on top of the water should be discarded immediately. Always check eggs for freshness before using.
When baking cookies, make sure to drop the batter in thick spoonfulls onto the cookie sheet. Then, refrigerate for at least 20 minutes before baking. This reduces the flattening process that can happen when the baking process is taking place. When the edges are brown, remove the cookies from the oven, and you will be rewarded with a soft center.
To have meat stock on hand, freeze it in ice cube trays. Homemade stock is delicious and cheaper than ready made. Two large cubes is equal to 1/4 cup of liquid stock. By freezing your stock, you can make large batches of your own and then it will be on hand when you need it.
When making your own whipped cream, store the mixing bowl and beaters you plan to use in the fridge for 30 minutes or so before whipping the heavy cream. Your whipped cream will have stiffer peaks and a better overall consistency than starting with warm or room temperature utensils.
This is a rich and bountiful set of cooking tips and lore to help both the novice and the chef. We hope they will challenge you to try new dishes and expand your list of ingredients. This can bring new enjoyment to you and those who share your table.
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This volume of over 135 inventive salad recipes is timed to answer the great demand for healthy recipes with organic ingredients. Walthers offers up delicious twists on tired classics, including pasta salads, salad wraps, bean salads, whole grain salads, and chicken salads. Helpful hints on preparation and health benefits appear throughout.
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104 of 110 people found the following review helpful
RAISING THE SALAD BAR RAISES SALADS TO A NEW LEVEL, By
This review is from: Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More (Paperback)
RAISING THE SALAD BAR is one of the best cookbooks I have ever sampled. I prepared dozens of the salads, and each is more scrumptious than the next. The Wheat Berry Salad with Citrus Dressing was my favorite until my husband prepared the Baby Spinach and Strawberry Salad and the Seared Scallop Salad with Watercress and Pineapple for my birthday and both were dazzlers.So is the Grilled Chicken Salad with Red and Yellow Peppers and Honey-Dijon Vinaigrette. I can't understand the reviewer who said the dressings were too oily and sweet. I've never tasted such delicious salads in my life. And the dressings are over-the-top delicious. The food critics agree. The book has received glowing reviews. Check out the review in The Seattle Times if you don't believe me. There are more than 70 salads featured in this cookbook, and so far, the ones I've sampled are as delicious as they look in the gorgeous photographs. I dare anyone to try the Wheat Berry Salad on p. 195 and not love it. Or any of the salads I mentioned above. Or the Jicama, Mango and Green Cabbage Slaw with Citrus Vinaigrette. Or the Cajun Shrimp and Corn Salad with Lime-Chile Dressing. Or The Seared Salmon with Baby Greens and Mango Salsa Vinaigrette. Or the Mixed Greens and Radicchio Salad with Grilled Sliced Steak. The Gremolata Dressing with greated lemon zest is a perfect complement to the steak--and certainly not sweet, but not bitter either. This reader and cook thought the Gremolate Dressing was outstanding with the steak. Certainly beats your standard Steak Sauce! I could go on and on, but if you are a salad lover, don't just take my word for it. Buy the book and sample some of the dozens of scrumptious salads in RAISING THE SALAD BAR. I'd be surprised if you don't agree with me.
35 of 35 people found the following review helpful
Totally inspiring !, By ddm-maine "ddm-maine" (Brunswick, Maine) - See all my reviews
This review is from: Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More (Paperback)
This terrific book is full of inspiration. If you are a salad eater, but find that you're stuck in a rut, this wonderfully-illustrated book will crank up your creativity. Great main dish salads and side dishes, too. And not just green salads, but potato, pasta and other grains. I especially love the section on how to make good dressings. A must - and a great gift. Enjoy!
15 of 15 people found the following review helpful
Essential book in my kitchen, By
This review is from: Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More (Paperback)
I had pretty much sworn off of buying new cookbooks because there are so many great internet sources for recipes. I still don't know what came over me the day that I bought it but I am so glad I did! I have since made many of these salads for myself and gatherings and each has ben a huge hit. Many of the recipes are interesting and a little different than the usual, I especially love the fruit and leafy greens combinations. The ingredients are easy to find and preparation is simple enough to do at the last minute. Salads aside, the dressing recipes stand out on their own. I often whip up one of these for whatever veggies I have in the fridge. Seriously, I have never been a dressing whipper-upper before but I haven't served a store bought dressing in the year that I've owned this book! My everyday dressing is the Maple Baslamic Vinaigrette.
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Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be.
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67 of 69 people found the following review helpful
Whole Grains for Gourmets, By
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This review is from: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More (Hardcover)
At the first glance, Maria Speck's book not only pleases by its appetizing photos, but, also, by its clear, user friendly design. A mixture of biographical anecdotes, helpful comments and tempting recipes - don't worry, the recipes are the main part - the book is very well written, funny, not only instructive, but also entertaining.Reading it, I had several "Aha" moments - the author (who grew up in Germany and Greece) doesn't shy away from rich ingredients like butter, bacon, or a shot of booze, but believes that "food has to be mouthwatering" and "eating is about pleasure first, and dieting last". And her recipes really live up to that credo! I served the "Brie Cakes with Sun-Dried Tomatoes" to my rather skeptical husband who, after the first forkful, turned into an ardent "believer". The oat based burgers, seasoned with roasted pine nuts, rosemary and sage, were absolutely amazing! Being an avid baker, I also tried the "Greek Walnut-Barley Cake", Lemon-Rosemary Scones" and "Orange Scented Scones with Dark Chocolate" - all were delicious. The instructions are very clear and easy to follow, even for iffier steps (like handling very sticky dough), and, for people like me, who don't like it too sweet, there is no necessity to cut down on sugar or honey - the seasoning is just right. This is really a cookbook that takes the scary (and Puritan!) out of whole grain cooking.
42 of 42 people found the following review helpful
Delicious, 100% Whole Grains, By
This review is from: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More (Hardcover)
I've enjoyed everything I've tried from this book so far. There are a lot of interesting combinations of Mediterranean flavors to try. The recipes strike a nice balance between being fully detailed, so that you can follow them exactly if you wish, and being adaptable, so that you can take the inspiration provided and adapt it to your tastes and supplies.This is a very good-looking book, with nice page layout and lovely photographs. I love that the recipes, including the baked goods, all use 100% whole grains--no hidden white flour.
53 of 55 people found the following review helpful
By far, my favorite new cookbook!,
This review is from: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More (Hardcover)
I am absolutely in love with cookbooks. As a general rule my grandma once told me, it's worth buying a cookbook if you get 2 or 3 unique new recipes you can go to regularly. Now, I usually don't buy cookbooks that aren't vegan specific but I could not pass this one up. The salads section alone has been worth the money and are already vegan (aside from some added cheese or butter which is easy to substitute or omit).I've made the salad on the cover, which is delicious with a garlic marinated tofu slice, and we've made this recipe twice in 2 weeks. The recipe that really sold the book for me was the Bittersweet Koliva that you can see in the Amazon "Look Inside"feature. I made this for my Greek friend from Thessaloniki (where the author is from) and she LOVED it! It's a very unique sweet grain dish that I never would have thought of on my own. And a little tip, I substituted the raisins and dragees for ribbons of toasted coconut. So delicious! I highly recommend this book so anyone and everyone! It has creative recipes that I never could have imagines and they are so simple and wholesome. Though I have only tried a few of these ancients grains, they have become the new staples in my diet (plain brown rice is out! haha). What's also great is that it is a healthy but delicious book that's great for vegetarians, carnists, and vegans alike! If you're on the fence about getting this book, try some of the recipes you can see in the "Look Inside" feature (this is a good tip for any cookbook you might want on Amazon) and see if yourself how worthwhile it would be to have. I hope you all enjoy it as much as I do. |
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