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Get the Kindle version! The error corrections have already been made and you can save a tree at the same time. There are a TON of recipes in this book. If you are a fan of the first book, you can’t go wrong with this one. The people behind Forks Over Knives know what they are doing when it comes to plant-based recipes. No processed, unhealthy, or exotic ingredients. Just natural, whole, yummy plant-based foods!

New York Times Bestseller

A whole-foods, plant-based diet that has never been easier or tastier—learn to cook the Forks Over Knives way with more than 300 recipes for 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, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, 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 landmark documentary, 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, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year.

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

• Series: Forks Over Knives ( Download PDF : )


• ISBN-10: 1615190619


• Author : Del Sroufe


• Publisher: The Experiment; 1 edition (August 14, 2012)


• ISBN-13: 978-1615190614


• Paperback: 368 pages


• Language: English

About the Author

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.