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Forks Over Knives: The Plant-Based Way to Health Paperback – June 28, 2011

4.5 out of 5 stars 802 customer reviews

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  • Forks Over Knives: The Plant-Based Way to Health
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  • Forks Over Knives - The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year
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Editorial Reviews

Review

“A great resource for folks toying with the idea of transitioning to vegetarianism.”
—Carolyn Scott-Hamilton, in VegNews

“[A]n invaluable reference for anyone who still doesn’t believe that the Standard American Diet (SAD) is in fact the cause for a majority of our personal, global and moral devastation. Highly recommended.”
This Dish is Veg 

About the Author

Gene Stone is a writer, journalist, and former Peace Corps volunteer. He is the co-author, most recently, of The New York Times bestseller, The Engine 2 Diet, and his articles and columns have appeared in New York, Esquire, Vogue, Elle, GQ, and The Huffington Post. He lives in New York City and is a vegan (secret #17). His website is www.secretsofpeople.com.

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Product Details

  • Series: Forks Over Knives
  • Paperback: 224 pages
  • Publisher: The Experiment; 1 edition (June 28, 2011)
  • Language: English
  • ISBN-10: 1615190457
  • ISBN-13: 978-1615190454
  • Product Dimensions: 6.3 x 0.6 x 8.5 inches
  • Shipping Weight: 9.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (802 customer reviews)
  • Amazon Best Sellers Rank: #12,067 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
The book "Forks Over Knives" does a wonderful job of performing two disparate tasks:
It provides concise explanations of why a whole-foods, plant-based diet is healthiest for people, the planet, and the animals, and
It offers a wide range of amazing recipes to help people get started.

The editor pairs these tasks to perform one goal: to help people live healthier lives through their food choices.

The book does this in three parts: (i) why a plant-based diet is best for your health, the planet, and the animals (37 pages); (ii) basic facts on plant-based foods (19 pages), and (iii) recipes (133 pages). While the bulk of the book is for recipes, there is a lot of powerful information in the first two parts that has appeal for anyone from the newcomer to the most informed, with topics as diverse as the environmental impact of food choices to nutrition labels. Even after having read literally dozens of books on plant-based foods and having finished Campbell's eCornell course in plant-based nutrition, I became more informed after reading the first two parts. The third part is filled with tempting recipes from some of the top plant-based chefs who refuse to compromise on health to sell meals.

The writing style is, for lack of a better word, "comfortable". You can almost imagine yourself having a casual discussion with 11 experts on healthy eating, with insights that would surprise your general practitioner, but with language suitable for the layperson.

My only qualms with the book are with the image quality of the graphs and people, which are technically disappointing, although still discernable, and with the arrangement of the bios, which seems out of order with their contributions.
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Format: Paperback Verified Purchase
This book is a valuable companion to the film "Forks Over Knives". In a concise and accessible style the book makes the case, as did the film, for the profound effect a change to a whole foods, plant-based diet can have for our personal health, the health of the planet and for the lives of our fellow animals.

While the book does lay out the compelling "why's" of a whole foods, plant-based diet, it really shines as a guide to the "how's" of actually transitioning to an optimal way of eating. Even for experienced plant-based eaters with shelves of vegan cookbooks, it is a wonderful resource to have so many truly healthy no-oil, whole food recipes from several chefs with a variety of cuilinary styles. My teenage daughter and I have already made a few of the recipes - all have turned out really well and are definitely dishes we will make again.

I see this book as a handbook for turning knowledge into action - for taking charge of your own health by adopting a simple, satisfying and delicious way of eating that can be life-changing and even life-saving.
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Format: Paperback Verified Purchase
The information in this book can save your life. I've been trying to get my cholesterol down for years and in three months of 75% Forks Over Knives recommendations, my cholesterol dropped 51 points and is now in the normal range. Flat AMAZING. Made me a believer.
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Format: Paperback
I was a 55 year old meat-and-potatoes-never-eat-a-vegetable person for my entire life. In the last few months I began experiencing food allergies weight gain and health problems. I read this as another "diet fad" because a co-worker said it helped her. With my hopsital's dietician's and my doctor's guidence, I went vegetarian cold 'turkey'. Three weeks later I am 15 pounds lighter with a normal blood pressure. The sugar cravings are gone and I have more calm sustained energy than ever. I eat whole foods as much as possible and have become a forever vegan. THIS WORKS. I will never go back to being that overstuffed, sleepy, moody carnivore again. Give it a chance. The first week is really hard, but it gets so much better as you go on. I never realized how sick my old diet was making me until I made the change.
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My review is based on what I expected vs. what the book delivered. I had high hopes that the book would not only put forward compelling and readable science concerning the benefits of a vegan diet, but would also offer guidance on how to live a vegan lifestyle. I am a mostly-vegan but I struggle with dairy and sweets, hunger on the road, and often a lack of satisfaction with my meals (which leads to unsound choices).

The book is light on science but has some people profiles that are quite interesting. The science, as I now understand, must be in The China Study (which I have ordered).

The book is heavy on recipes, which most vegetarians probably don't need. There are 143 pages of recipes and 54 pages of science, commentary and profiles. The laudable aim seems to be to show just how easy vegetarian preparation is. But I would have liked another 143 pages of science, advice and profiles. Those of us who do need recipes would do better to peruse the many many excellent vegetarian cookbooks on Amazon. In this regard, Forks Over Knives (on its website) is linked with a few other worthy books.

I am a HUGE fan of the effort to bring good nutrition to the forefront of American consciousness, and the professionals profiled in this book have the credentials and charisma to do it. But if people are going to start buying books on the benefits of a new vegan/vegetarian commitment, the books need to become less rangy and more concise and procedural. In other words, they need focus: the science, the lifestyle, the recipes.

BUT...

For a VERY first book on a vegan regimen, this book is not scary, not over-scientific, not very long. I suspect that those who have been awakened by the movie or the buzz will find this book just the right length and density.
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