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

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

Del Sroufe , Isa Chandra Moskowitz , Julieanna Hever MS RD CPT , Darshana Thacker , Judy Micklewright
4.4 out of 5 stars  See all reviews (895 customer reviews)

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Book Description

August 14, 2012

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 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 film, 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, Isa Chandra Moskowitz, and Darshana Thacker transform wholesome fruits, vegetables, grains, and legumes into 300 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: Sicilian Cauliflower Linguine, 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 whole-food, plant-based way today—it could save your life!

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Editorial Reviews 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.

About the Author

Isa Chandra Moskowitz is an American cookbook author, magazine columnist, and former host of the community access cooking show Post Punk Kitchen. Her best-selling cookbooks include Vegan with a Vengeance, Vegan Cupcakes Take Over the World, Veganomicon, Vegan Brunch, Vegan Cookies Invade Your Cookie Jar, and Appetite for Reduction. She maintains the popular vegan website Post Punk Kitchen and lives in Omaha, Nebraska.

Julieanna Hever, MS, RD, CPT, is known as the Plant-Based Dietitian. She is the executive director of EarthSave, International, the author of The Complete Idiot’s Guide to Plant-Based Nutrition and The Complete Idiot’s Guide to Gluten-Free Vegan Cooking, a nutrition columnist at VegNews, and the coproducer and star of the infotainment documentary To Your Health. Visit her at

Del Sroufe has worked as chef and co-owner at Wellness Forum Foods for six years, a plant-based meal delivery and catering service that emphasizes healthy, minimally processed foods, produces a line of “in the bag mixes,” and offers cooking classes to the public. He has worked in vegan and vegetarian kitchens for 22 years, including spending time as a vegan personal chef. He lives, works, and cooks in Columbus, OH.

Darshana Thacker teaches traditional Ayurvedic food preparation at Vapika Spirit in Los Angeles ( Her intimate, kitchen-based classes illustrate the simple preparation of well-balanced meals planned according to the season.

Judy Micklewright always had an affinity for plants but never realized their full potential, or how one day they would change her life. After battling numerous ailments unsuccessfully, it occurred to her to give a plant-based diet a try, and the results were profound. She has since set out on a path of discovery into plant-based living, personalizing the diet, and enjoying newfound vigor in her mind, body and soul. Now a mother, Judy continues to dedicate herself to unearthing tasty, plant-based good-for-you goodness.

Product Details

  • Paperback: 320 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 (895 customer reviews)
  • Amazon Best Sellers Rank: #214 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews
740 of 750 people found the following review helpful
5.0 out of 5 stars Awesome tasting Recipes October 25, 2012
Format:Paperback|Verified Purchase
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.
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241 of 258 people found the following review helpful
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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156 of 190 people found the following review helpful
By Tom
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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182 of 226 people found the following review helpful
This cookbook is riddled with typos and, 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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Most Recent Customer Reviews
4.0 out of 5 stars Four Stars
Looking forward to cooking from it soon!
Published 1 day ago by Laura
4.0 out of 5 stars good recipes - my wife was gun ho but her ...
good recipes - my wife was gun ho but her personal trainer told her that she needed more protein. Thus she has moved off this diet. Read more
Published 2 days ago by GrumpyCrumpy
5.0 out of 5 stars Great Variety of Delicious Recipes - but better in hard copy
I've only begun eating vegan over the past month and am finding this book great! The only reservation I have is a general reservation about Kindle cookbooks as opposed to hard... Read more
Published 3 days ago by alissa
5.0 out of 5 stars Great cookbook
Gave out for gifts and well received! I checked out before giving and now have to get one for myself! I am a FOK believer!
Published 3 days ago by Rita
5.0 out of 5 stars Five Stars
I like this book. It is very interesting
Published 3 days ago by Virginia Grant
5.0 out of 5 stars Great for the vegan or meat eater
This is an excellent collection of vegan recipes. I find myself reaching for this cookbook more than my Betty Crocker one
Published 4 days ago by Nikki Lightning
5.0 out of 5 stars Five Stars
one at a time I will try these recipes
Published 5 days ago by Linda
5.0 out of 5 stars Five Stars
Some great recipes in this book
Published 6 days ago by Kelly
5.0 out of 5 stars This book is a great resource!
Great starter for new whole-plant eaters like myself! The recipes are easy and tasty.
Published 6 days ago by mel77
3.0 out of 5 stars Didn't love it
I found many of the recipes to be a lot of work chopping ingredients and got lack-luster results. I tried 4 different recipes and all were lacking in flavor despite an enormous... Read more
Published 7 days ago by LizzieT
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Topic From this Discussion
Release date keeps slipping ...
Fresh produce (fruits and veggies) trumps starch anyday. I strongly prefer Dr. Furhman's approach to McDougall's... as the overabundance of starch (potatoes, pasta, rice) decreases the amount of nutrients and antioxidants we are able to take via a high-produce plan. (Both of these doctor's use a... Read More
Jun 1, 2012 by valpro |  See all 3 posts
Second printing of Forks over Knives
I would also like to buy this book, but I want the one with the recipes corrected, too.
Please post if you find the second printing. Thanks.
Mar 11, 2013 by Pakratz2 |  See all 4 posts
good recipes
I can relate to that. 3 out of 5 recipes I tried came out really bad for me.

These I really like: Tomato Corn and Bean Salad, Fava Bean Salad
What really didn't work AT ALL were: Lentil salad with lemon, White Bean Gazpacho, Raised Cabbage with Beans
Sep 1, 2013 by Mein Pseudonym |  See all 3 posts
Second/corrected printing Be the first to reply
Can't Wait!!! Be the first to reply
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