Forks Over Knives―The Cookbook. A New York Times Bestseller: Over 300 Simple and Delicious Plant-Based Recipes to Help You Lose Weight, Be Healthier, and Feel Better Every Day

I have been WFPB for over 6 months now and there is some great information in this book. Something that was important to me was making sure a WFPB diet was sustainable and that means having a variety of foods to choose from so I do not get sick of having the same thing over and over. There always seems to be something a little off with the recipes in this book. Unfortunately, you never know what they are until your just about to finish completing the meal. It also lacks pictures of the recipes that other Plant Based cookbooks contain. We often eat with our eyes first, so it really hurts the effectiveness of picking something to make, especially when we are not familiar with a particular delicacy. A couple of examples where the recipes kind of fall short - made the Mac and No-Cheese, ok recipe/casserole, but there was nowhere near enough no-cheese sauce for dish. Made the tomato soup recipe - said it feeds 4, there was barely enough for 3 meals which was disappointing because it was very good! Pesto sauce - WAY too much garlic. Mushroom Stroganoff - Again, not enough sauce. You end up with a lot of noodles and a splash of sauce. The recipes are some kind of mix of too much/not enough and you will not know until it's too late. This can be very frustrating and could potentially deter someone for advancing their plant based diet. For comparison, I have had a great experience with Kim Campbell's PlantPure Nation cookbook and Rip Esselstyn's Plant Strong Recipe book. I recommend these two books for starting your WFPB journey opposed to the Forks Over Knives cookbook. I have had a lot of success with their recipes and may come back to this when I need something new to try.

This book has clear directions on the recipes. Lots of room to write notes to yourself. Somewhere between a beginner guide and intermediate cooking skills for success. Would give 5 stars if Nutritional information was available. I have Chronic Kidney Disease and we have to eat to our labs.

This is really a fantastic cookbook, one of my favorites. I have gone back to my vegan diet after we moved back to Austin for my business and it's just so easy to do here. I rarely eat out anyway, but I find that my surroundings obviously influence my culinary arts as well. The foods in this one are just so well thought out. Things that don't scream "vegan" when you serve them up to others, but just yell "Yowza! Great taste!" yet they are also well thought out for their nourishment, making this an excellent book for those who wish to simply go meat-free once a week for their health, which many people are doing now. Even the salads are hearty, like the taco salad with cilantro-lime dressing, with 2 kinds of beans, tortilla strips, corn, and a dressing with lots of depth. Some folks may find a few ingredients hard to find depending upon where they live. In our last town, tahini was not at my closest market, nor was red chili paste, for example, when I used this cookbook last year. And the swiss chard lettuce wraps are excellent except you will have to trek to a specialty market for Garam Masala and likely order the black mustard seeds off the internet if you don't have a spice shop that just sells spices nearby. My gripe with this is that although I can read a recipe and know what can be found at a typical market and what can't, many other newer cooks might not and might plan out their whole menu then arrive at the grocery store and find they can't even buy some of the ingredients. In this case, I think substitutions would be helpful. Or at least indicate where they might find them. In some markets, for example, the Garam Masala might be in the spice section and in others in the Indian section. I know it's an Indian spice, but this was not relayed and so someone unfamiliar could be looking for a canned good, a sauce, etc--it simply says "Garam Masala" with no explanation. It does not note that you will need to order or go to a spice shop for the black mustard seed and suggest an alternative if this is not an option. But, that said, there are loads of recipes here--over 300--making this a wealth of choices, no matter your mood.The dishes are tasty enough and beautiful enough for parties as well. I almost deducted a star because I am no fan of cookbooks that use regular textbook style paper where stains stick and there are basically no pictures to speak of (a few in the middle) but, to be honest, at 300 pages it condenses the book and these recipes are so good that I would prefer the recipes anyway. The stews are excellent.(Try the creamy sweet potato and vegetable stew) and there are even some party dips. The salads are a new take on old favorites and more stick-to-your ribs than many you'd find. There are flavors from all over the world, from Indian to Asian to Southern Comfort. I find ...