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Indlæser... Forks Over Knives―The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year (udgave 2012)af Del Sroufe (Forfatter), Isa Chandra Moskowitz (Bidragyder), Julieanna Hever Ms Rd Cpt (Bidragyder), Darshana Thacker (Bidragyder), Judy Micklewright (Bidragyder)
Work InformationForks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year af Del Sroufe
Indlæser...
Bliv medlem af LibraryThing for at finde ud af, om du vil kunne lide denne bog. Der er ingen diskussionstråde på Snak om denne bog. Ugh, I don't know about this. Most everything sounded terrible - but since I haven't made anything yet I really can't judge. I'm glad I got this as a $2.99 kindle deal :-/ ( ) This book is meant to serve as a companion book to Forks Over Knives, which makes the case for a healthy, whole-foods, plant-based way of eating. Since many cookbooks can’t be described as plant-based, this one seeks to fill that need. It begins with “the basics,” which are recipes that are used throughout the cookbook, such as vegetable stock, sauces (including a no-cheese sauce), pestos, and chutneys. Subsequent chapters cover breakfasts, salads, soups, stews, wraps, pastas, vegetables, baked items, beans, grains, casseroles, and desserts. I expected the recipes to be complicated, but these are not at all. They also come from a variety of ethnic cuisines. The most important aspect of the recipes is that they are based on fruits, vegetables, whole grains, tubers, and legumes that are the foundation fo the “Forks Over Knives” eating plan. It is an essential resource for those interested in cutting down on processed food and eating in a healthier way. Delicious recipes guaranteed to please even the pickiest eater! Forks Over Knives - The Cookbook had exactly what I was looking for: a diverse selection of whole-food, plant-based recipes. The book was organized by type of dish and included a section on "Basics" that covered all the sauces, stocks, broth, etc. used in some of its recipes. I loved the separate sections for Soups, and Stews and Chilies, which are my fave especially this time of year (fall/winter). My biggest complaint was the lack of color photos. I would've liked to see a photo for every recipe. Singles' Soup "Cheesy" Potato Soup Creamy Sweet Potato and Vegetable Stew ingen anmeldelser | tilføj en anmeldelse
Reference guide/companion to
Cooking & Food.
Nonfiction.
HTML:The groundbreaking New York Times bestseller that will transform your healthwith 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicineand the Forks Over Knives way is your solution. Forks Over Knivesthe book, the film, and the movementis the international phenomenon that first emphasized the benefits of plant-based eating, and thousands of people have cut out meat, dairy, and oils from their diet and seen amazing results. If youre one of them, or youd like to be, you need this cookbook. Forks Over KnivesThe Cookbook proves that the Forks Over Knives philosophy is not about what you cant eat, but what you can. Chef Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, and his collaborators transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipesclassic 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: Mushroom Stroganoff, 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 KnivesThe Cookbook put the power of real, healthy food in your hands. Join the Forks Over Knives movement and start cooking the plant-based way todayit could save your life! . No library descriptions found. |
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