Forks over knives The plant-based way to health

Book - 2011

"This ... guide provides the information you need to adopt and maintain a plant-based diet"--P. [4] of cover.

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613.262/Forks
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2nd Floor 613.262/Forks Checked In
2nd Floor 613.262/Forks Checked In
Subjects
Published
New York : The Experiment, LLC 2011.
Language
English
Other Authors
Gene Stone, 1951- (-), T. Colin Campbell, 1934-, Caldwell B. Esselstyn, 1933-, Pamela Popper
Item Description
"The how-to companion to the feature documentary Forks over knives"--Cover.
"With 125 recipes"--Cover.
Physical Description
ix, 214 pages : illustrations, map ; 22 cm
Bibliography
Includes bibliographical references (page 199) and index.
ISBN
9781615190454
  • Foreword
  • Part 1. The Plant-Based World of Forks Over Knives
  • Good for Your Health
  • The Faces of Forks Over Knives: Pam Popper
  • The Faces of Forks Over Knives: Terry Mason, MD
  • The Amazing Results: Anthony and Evelyn
  • The Faces of Forks Over Knives: Caldwell B. Esselstyn
  • The Faces of Forks Over Knives: T. Colin Campbell
  • The Amazing Results: San'Dera
  • The Faces of Forks Over Knives: Alona Pulde, MD, and Matthew Lederman, MD
  • Good for Animals
  • The Faces of Forks Over Knives: Gene Baur
  • Good for the Environment
  • Part 2. Eating the Forks Over Knives Way
  • Reading Nutrition Labels
  • Your Guide to Plant-Based Foods
  • The Faces of Forks Over Knives: John A. McDougall, MD
  • The Faces of Forks Over Knives: Neal Barnard, MD
  • Tips for Transitioning
  • Kitchen Tools
  • Part 3. Forks Over Knives Recipes
  • Breakfast
  • Smoothies and Nondairy Milks
  • Appetizers
  • The Amazing Results: Joey
  • Soups
  • The Faces of Forks Over Knives: Doug Lisle, MD
  • Salads and Dressings
  • Sauces and Easy Snack Ideas
  • Main Dishes
  • The Faces of Forks Over Knives: Rip Esselstyn
  • Side Dishes
  • Desserts
  • Conversion Charts
  • Appendix
  • To Learn More
  • Bookshelf
  • About the Recipe Contributors
  • Permissions Acknowledgments
  • Acknowledgments
  • Index
  • About the Editor
  • About Forks Over Knives