A blog by the staff of the Thomas Ford Memorial Library
Welcome to our new series highlighting cookbooks in the Thomas Ford Memorial Library collection. Each week we will review a cookbook that offers helpful hints or great ideas. Some of the cookbooks may simplify your meal planning and preparation, while others might challenge you to expand your offerings and impress your guests. We promise a variety of cuisines and hope you find the series helpful and entertaining.
Forks Over Knives: The Plant-based Way to Health, a 2011 publication, is more than just a cookbook, it also talks about the health benefits of switching to a plant-based diet. It is a companion to the feature film documentary from 2011 by the same name. It has 125 great recipes, but it also has revealing statistics and studies from doctors regarding diet, environment and food sources. It serves as a great, simple guide for how one can start transitioning to a plant-based diet if so desired.
Is this cookbook easy to use?
Forks over Knives is easy to use. It is divided into sections, and even though all of the recipes are from different sources, they are all simple and straight forward. The only thing I wish was included were some pictures of the recipes since I am a visual person and like to see how a recipe should look.
Can you easily buy the ingredients for the recipes?
Most of the ingredients can be easily bought. You might find a few staples are unfamiliar, but they can still be easily found once you know what you are looking for.
What is special about this cookbook?
I think this cookbook shines because it makes eating a plant-based diet less overwhelming and very approachable. Also, Forks over Knives stresses cooking free of oils, which originally sounded horrible to me! I couldn’t imagine food tasting good without being made with oils. These recipes prove that oil-free cooking isn’t the end of the world, and in fact very delicious. With the many different seasonings these recipes use, the dishes are wonderfully flavorful and comforting.
What are your favorite recipes from this cookbook?
I love the simple recipe for Kale Greens from Yoannah Brown of Soul Vegetarian East Restaurant in Chicago. I had often tried to make yummy greens and failed, but this recipe is so simple and the greens are so flavorful, I find myself making this often!
I also really enjoy the Hearty Dal Soup from Mary McDougall of The McDougall Program. Boldly seasoned and packed with lentils, potatoes, tomatoes and greens, this is a favorite of my husband too.
Review by Heidi