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Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year Paperback – August 14, 2012


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Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year + Forks Over Knives: The Plant-Based Way to Health + The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
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Product Details

  • Paperback: 368 pages
  • Publisher: The Experiment; 1 edition (August 14, 2012)
  • Language: English
  • ISBN-10: 1615190619
  • ISBN-13: 978-1615190614
  • Product Dimensions: 9.9 x 7.4 x 1 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (939 customer reviews)
  • Amazon Best Sellers Rank: #356 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe: Mushroom Stroganoff

Cookie Dough Ice Pops

Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And though there are many versions of the original recipe, I prefer this plant-based one, made with rich porcini mushrooms and lots of fresh herbs.

Serves 4

  • 2 large shallots, peeled and minced
  • 4 cloves garlic, peeled and minced
  • 2 teaspoons minced thyme
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon minced rosemary
  • 1 pound portobello mushrooms, stemmed and cut into large pieces
  • 1 ounce porcini mushrooms, soaked for 30 minutes in 1 cup of hot water that has just been boiled
  • ½ cup dry white wine
  • 1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm
  • 1 cup Tofu Sour Cream (recipe follows)
  • Chopped parsley

Place the shallots in a large skillet and sauté over a medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep them from sticking. Add the garlic and thyme, and cook for another minute. Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally. Add the porcini mushrooms, and their soaking liquid, and the wine. Stir, and cook over medium-low heat for 20 minutes.

When the stroganoff is finished cooking, stir in the sour cream. Add the cooked noodles and toss well. Serve garnished with the parsley.

Tofu Sour Cream

Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh chives, with tacos or enchiladas, or with Mushroom Stroganoff.

Makes 1½ cups

  • 1 package extra firm lite silken tofu, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • Salt to taste

Combine all ingredients in a blender and puree until smooth and creamy. Chill until ready to serve.

Review

“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


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Customer Reviews

Great photos and the recipes are very easy to follow.
C. Manning
I would highly recommend this to anyone wanting to eat healthier especially if they are new to vegan cooking.
jessiesquash
Every single recipe in this book that we have tried so far has been delicious!
Bethany

Most Helpful Customer Reviews

247 of 266 people found the following review helpful By Neutralist on August 3, 2012
Format: Paperback Verified Purchase
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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159 of 194 people found the following review helpful By Tom on August 3, 2012
Format: Paperback Verified Purchase
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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195 of 243 people found the following review helpful By Disco Owl on August 17, 2012
Format: Paperback
This cookbook is riddled with typos and mistakes...like, omitting whole entire ingredients from the recipe. Publisher came out with a statement saying they are going to fix mistakes in future printings, but they should take the current version off amazon immediately. Not fair for consumers to spend money on something that is a total amateur publishing. As someone who works in publishing, this is really offensive. I know what it's like to proofread, and it's not brain surgery. I can understand one or two typos here and there, but i've only made 4 recipes so far and every single one had an error. And unfortunately, the ending results of everything i've made have been mediocre. Nothing really BAD or terrible, but nothing i'd make again or offer to guests. If this book can't win over a vegan like myself, it's certainly not going to win over any meat-eaters. Very disappointed. I was really excited and hopeful for a Forks Over Knives revolution, but it's not going to happen anytime soon with a cookbook like this. Sorry! (And who puts indian curry on pasta??? That is just wrong.)
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16 of 18 people found the following review helpful By K. Behymer on October 22, 2012
Format: Paperback
I'll confess up front that I bought this book because of the dessert chapter. Some months ago, I read on the Post Punk Kitchen that Isa Chandra Moskowitz was creating healthier dessert recipes for the book (and had tried a couple of the recipes she posted, and I decided that I would purchase this book when it came out. I was so pleasantly surprised at the wide variety of really creative recipes included, all with easily available whole foods. I was sure that the low fat cheesy sauce recipe (nooch sauce, beloved of vegans everywhere) just wouldn't work. It has very little fat and no flour, but it is delicious and takes all of 5 minutes to make. Try it in the excellent Cauliflower and White Bean Casserole. I have also enjoyed the Kim Chee salad, slow cooker oatmeal, the Spicy Tropical Smoothie and others. I also appreciate that many of these recipes are very quick to make. And the desserts--these treats are made with mostly whole grain and gluten free flours, with almond butter and apple sauce and lower sugar, and they are fantastic--try the 'lunchbox' chocolate chip cookies, raspberry thumbprint cookies, raspberry truffle brownies and the chocolate and regular pumpkin breads.
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125 of 160 people found the following review helpful By Gail on August 9, 2012
Format: Paperback Verified Purchase
I agree with another reviewer that it would have been nice to have photographs of the food next to the recipe itself rather than grouped with photo pages in this book. Plus, there were photos of only about 20 recipes.
The first recipe I made was on page 169, eggplant rollatini. There is a huge error in this recipe. The ingredient list calls for a pound of fresh spinach. However the instructions do not mention what to do with the spinach! So I was left guessing whether I was supposed to sauté it, use it raw, chop it, or what. Also, the instructions talk about spreading the millet mixture on the eggplant, but is unclear about what the mixture is composed of. The recipe itself is difficult and I used 4 different pans in preparing it. To have an incorrect recipe with all the pans is annoying. I hope the rest of the recipes are correct. I emailed the author about the incorrect recipe and hope he will be kind enough to reply. I just got this book and will give it 3 stars, with a possibility of increasing or decreasing the stars in the future depending on my experience with future recipes.
Update: I DID receive a prompt reply from the author who wrote the following: (Because of his reply the the fact that the recipe was tasty, I'm giving 4 stars. It would have been 5 stars if the photos had been with each recipe. I've asked Mr. Sroufe about how to obtain the correction sheet from the publisher.)
"hi Gail,
Thanks you for purchasing the book and I hope it provides you with years of good food. The publisher found a few errors and they are posting a correction sheet shortly
Here is the correction for your recipe. It is number 6 in the instructions.
Place the onion, celery, and carrot in a large saucepan and sauté over medium heat
for 7 to 8 minutes.
Read more ›
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