Forks Over Knives: The Plant-Based Way to Health Author: Visit Amazon's Gene Stone Page | Language: English | ISBN:
1615190457 | Format: PDF
Forks Over Knives: The Plant-Based Way to Health Description
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
Editor
Gene Stone is the author of the international bestseller
The Secrets of People Who Never Get Sick and the coauthor, with Rip Esselstyn, of
The Engine 2 Diet. Stone, who has written or ghostwritten more than thirty books and numerous magazine articles, lives in New York and follows a plant-based diet.
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.
- Paperback: 224 pages
- Publisher: The Experiment; 1 edition (June 28, 2011)
- Language: English
- ISBN-10: 1615190457
- ISBN-13: 978-1615190454
- Product Dimensions: 8.5 x 6.4 x 0.6 inches
- Shipping Weight: 8.8 ounces (View shipping rates and policies)
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.
Forks Over Knives: The Plant-Based Way to Health Preview
Link
Please Wait...