Download PDF Forks Over Knives: Flavor!: Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day
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Forks Over Knives: Flavor!: Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day
Download PDF Forks Over Knives: Flavor!: Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day
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About the Author
Darshana Thacker is chef and culinary project manager for Forks Over Knives and a graduate of the Natural Gourmet Institute in New York City. Darshana grew up cooking alongside her mother and aunts in her native India, and today, draws inspiration from cuisines from around the world. She’s known for her hearty and distinctly flavorful creations, which draw inspiration from a wide range of ethnic traditions. Chef Darshana was the recipe author of Forks Over Knives Family and a lead recipe contributor for the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Chef Darshana has catered numerous events, served as a private chef and regularly holds individual and group cooking classes.
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Product details
Hardcover: 368 pages
Publisher: Harper Wave (October 30, 2018)
Language: English
ISBN-10: 0062652761
ISBN-13: 978-0062652768
Product Dimensions:
7.4 x 1.1 x 9.1 inches
Shipping Weight: 2.5 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
76 customer reviews
Amazon Best Sellers Rank:
#7,099 in Books (See Top 100 in Books)
I was looking forward to this cookbook so much so that I preordered it long ago. Alas, it’s not for me. The book itself is very attractive and the recipes are intriguing—in an “around the world†and more complicated manner. I am sure there will be some who love these recipes and make great meals, but not me.I found very few recipes I want to make and feel this is money poorly spent on my part, and an opportunity lost by the good folks at FOK.Can’t help but feel that Forks Over Knives outkicked their coverage. Not sure what audience they were aiming at. Plant based food bloggers might really like it, but the selections are way over my head.A friend asked me what I thought of the book. She has taken some ambitious plant based cooking classes and she makes wonderful food. I suggested she might like it more than I do. And I’ll probably send my copy to her.In spite of my feelings about this cookbook, I would like to add that Darshana Thacker obviously knows her stuff. It would be a treat to sit in her kitchen eating whatever she makes, but to ask me to do it as well is giving me way too much credit.
I love the original Forks over Knives cookbook and use it a lot (although I wish it had color photos of recipes!), so I eagerly pre-ordered this new book. It has really interesting mix of recipes with unique flavor combinations, and I'm really happy I purchased it.The book is divided up into the following sections:* Breakfast* Appetizers* Salads* Burgers, Sandwiches, Tacos, and Other Handheld Meals* Warm Veggie Sides* Soups and Stews* Baked Entrees* Pasta and Noodles* Grains and Beans* Bread and Crackers* Desserts* Dips and SaucesIn keeping with the Forks over Knives philosophy, all of the recipes are whole-foods, plant-based, with no use of animal products. They are also oil-free, and mostly use only natural sweeteners like date paste, although a few of the dessert recipes call for whole cane sugar.When I say that the book has some unique flavor profiles, what I mean is that the author Darshana Thacker puts things together in ways that are different from your traditional recipes. For example, the French toast recipe is Polenta French Toast with Maple-Glazed Blueberries and the Grains and Beans chapter features recipes like Thai Quinoa Salad with Peanut Sauce and Coconut Ginger Red Rice. The recipes have an international flair to them, but the ingredients shouldn't be too hard to track down.Almost every recipe comes with a beautiful color photo, and the ingredients list is clearly spelled out. The recipe instructions are also numbered so that they are very easy to follow.My copy arrived yesterday so I have only made two of the recipes so far (the Sweet Potato Tortilla Soup and the Persian Chickpea Cookies for dessert), but both turned out to be flavorful and simple to make.I've been vegan for about five-and-a-half years and have a nice little library of plant-based cookbooks, and I think that this one will add some uniqueness to my collection. If you're new to WFPB eating, you may want to start with the original FOK book or some of the Plant Pure Nation cookbooks, but this is also a fun one if you're searching for some variety.Bon appetit!
Waste of money. MAYBE 3 recipes that even appeared appetizing. Ingredients will be hard to find in my little town. Too many spicy (hot) recipes that I won't be able to tolerate. There are some instructions that make absolutely no sense (i.e. "You will need a cooking rack inside a baking sheet. " WTH?) and many that are too complicated for someone who is new to cooking. Very disappointed.
I pre-ordered this cookbook and am not disappointed! I have a number of WFPB cookbooks, but find some of them bland and uninteresting. Not this one! I’ve started working my way through the recipes, and so far have not been disappointed. I particularly appreciate that ingredients are well quantified — Not just 2 large carrots; she will also give you the cups or ounces. I also love the diversity of the cuisines ... from Ethiopian to Korean to British Isles.Darshana Thacker uses readily available ingredients, mostly all of which are already in my pantry. I’ve been amazed at how seemingly basic recipes come together to make a tasty, satisfying dish. For example, the very simple London Curried Shepherd’s Pie was a hit. Tonight is Jamaican Mixed Vegetable and Dumpling Stew. Can’t wait!
Recipes are not basic or easy to follow. I looked through the whole book and didn't find one recipe that I even considered making. I've been plant based for 7 years now and have numerous healthy vegan cookbooks. Was so looking forward to this one. Ingredients are hard to find and too involved. It's a shame I have tried some of Darshana's recipes in other FOK's cookbooks and enjoyed them. This should be categorized as international fare. Just not for our house hold. I bought 2 (one was a gift) and am sending both back.
Like some of the other reviewers mentioned, I too was very much looking forward to this book, having pre-ordered it.I was quite disappointed. The recipes seem complicated, and labor intensive, and were not really appealing to me. There were only a few that looked like I might want to try them.Sadly, I am returning the book.
This book has a wide variety of recipes from around the world, all which look delicious.There is perhaps a very slight South Western slant, but perhaps those dishes popped out at me more as that is the region I live in. The Australian pot pie was a delight to see as i'm Australian :)Everything is well presented with nice pictures and nothing looks overly complicated, or containing ingredients you have to be Indiana Jones to find.It is everything one can expect from a good cookbook.Thanks Darshana
I was quite disappointed in this cookbook after pre ordering it. The recipes were not appealing , many labor intensive with ingredients not easily found . I had been really looking forward to this book and sadly it did not meet expectations . I already sent it back
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