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Forks Over Knives Cookbook:Over 300 Recipes for Plant-Based Eating All
Del Sroufe
€ 19.00
€ 16.79
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Description for Forks Over Knives Cookbook:Over 300 Recipes for Plant-Based Eating All
Paperback. Num Pages: 320 pages, 8-page colour photo insert. BIC Classification: WBH; WBT. Category: (G) General (US: Trade). Dimension: 253 x 192 x 22. Weight in Grams: 834.
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 have seen amazing results. Del Sroufe, the man behind some of the mouth-watering 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 ... Read more
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 have seen amazing results. Del Sroufe, the man behind some of the mouth-watering 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 ... Read more
Product Details
Publisher
The Experiment LLC United States
Number of pages
320
Format
Paperback
Publication date
2012
Condition
New
Number of Pages
368
Place of Publication
New York, United States
ISBN
9781615190614
SKU
V9781615190614
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-26
About Del Sroufe
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 emphasises 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 ... Read more
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