Forks Over Knives: The Plant-Based Way to Health, The #1 New York Times Bestseller Paperback – Illustrated, June 28, 2011

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, andIt 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.As a result of the dual tasks, some of the Amazon reviewers were negative. I've summarized them here, along with some counterpoints:Claim: The educational part of the book was too concise and contained biosIf you are interested only in Dr. Esselstyn's work, try Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure. For more on Campbell's work, turn to The China Study: The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet, Weight Loss, And Long-term Health. For the impact of our food choices on the environment or animals, there are hundreds of books that describe the effects in chilling detail. This book is not the most comprehensive, authoritative guide on any one of those subjects, but it is a very readable and compelling guide on what is arguably the most important topic for most readers: healthy eating. And it holds something for every nutritionist I've ever met, as well as for the overweight Wal-Mart shopper whose cart is filled with chips and soda, or laboratory-manufactured foods from aisle 17. I have yet to find a book that does a better job of balancing the tasks of enlightening readers and facilitating changes in diet.The book does offer bios on the people who are trying to help us live more healthy lives. At first, I thought that this was a bit too much of a stretch for an already ambitious book...if I read a book on yoga, I'm not necessarily interested in the backgrounds of the leading proponents of yoga. But here I think the bios are justified because they offer a much needed perspective. The bio on T. Colin Campbell, Ph.D., explains how he grew up on a dairy farm and was preparing to continue working with animal-based foods, how he discovered that animal protein was a problem rather than a solution to health woes, and then how certain factions in the food industry tried to smear him to stop him from sharing his findings. Dr. Neal Barnard found that the ribs on his cafeteria tray looked and smelled eerily similar to the ribs he had just examined from a human cadaver, which led him to think differently about food. Dr. Caldwell Esselstyn tells of how he saved cardiovascular patients who had been told to "go home and prepare for death". I know of dozens of people with cardiovascular problems and one person who was also told to give up hope, so this latter bio may serve as a wakeup call where all else has failed. Collectively, these bios show how the leaders in the field came to the same conclusions from different perspectives, in spite of the traditional food and health industry pressures and tactics.Claim: The book offered nothing that couldn't be found on the Internet.I've been a student of plant-based nutrition for 10 years and I've read everything I can on the topic, yet I found pieces here I'd never seen before: Bios that contain insights obviously drawn out from first-hand interviews with the subjects; success stories from people who chose to adopt this healthier approach to eating; a very concise and thoughtful summary which compares whole, plant-based foods to animal products (styled like black box warning labels for food), and some great recipes from leading chefs.Claim: The book contained no bibliography and few footnotes.This comment, especially when juxtaposed with the above comment, shows the difficulty in pairing disparate tasks: it's impossible to please everyone. If everything could be found on the Internet, why would someone need a bibliography and dozens of footnotes? Actually, there is a bibliography--called a "bookshelf" on page 199, as well as a list of online references on page 198. There are few footnotes, which will disappoint the purist, but this is a guide, not the definitive source on every topic covered.Now, a comment on some of the "reviews": A review should summarize the content, offer a critical assessment (e.g., Was it noteworthy? Understandable? Persuasive?), and an argument as to why prospective readers might or might not enjoy the book. Some of the comments for this book are simply mean-spirited attacks on a book that aims to inform, persuade and help those who want to live longer, healthier lives in making better food choices--all for the low price of $6.40, or less than one-tenth the cost of a doctor's visit, where the topic of whole, plant-based foods will likely never come up. Such attacks are to be expected when someone challenges long-held, but unjustifiable beliefs with extensive clinical and epidemiological evidence. Still, more thoughtful reviews would benefit Amazon customers.

This cookbook is a total game-changer! It’s the kind of book that makes healthy eating feel exciting, not restrictive. Every recipe is bursting with flavor, using fresh, real ingredients that turn simple meals into something to get excited about. No bland, boring dishes here — just vibrant, mouthwatering food that leaves you feeling energized and satisfied.It’s perfect for anyone who thinks healthy food is too hard or tasteless. The recipes are super easy to follow and packed with punch, making healthy eating feel like a treat rather than a chore. Whether you're cooking for yourself or whipping up something for friends, you’ll be amazed at how effortless and delicious it is to eat well.What really stands out is how this book celebrates flavor. It’s not about cutting corners; it’s about savoring every bite without guilt. Healthy can absolutely be delicious, and this book proves it. If you want to spice up your cooking, fuel your body, and feel incredible doing it, this cookbook is a must-have.

Book and DVD. The DVD needs to be watched first as it truly is the heavy of the documentation for what the book briefly discussed. It all discusses the research done by the China Studies and the reworking and evaluation done by these two incredible doctors and their associated teams of people who truly believe by the research that the strict vegetarian diet does truly stop the cancer cell production and they prove it. What they say is that the farmer products of meat, dairy, eggs including grass fed meat are what turn on the cancer cell production. They demonstrate by their research studies that those foods have to be 5% or less to keep cancer cells turned off; the catch is their studies just said keep it out of the diet. They also advocated a wholesome diet of fresh veggies and fruit and staying away from the processed foods chemical diet. Real food and real cooking like people used to do back in the 70's and 80's before the days of packaged food existence is what they recommend. It is the alkaline diet we are talking about. I would add that health supplements, but not all supplements are healthy as per the type of chemicals and additives found in many. I have several I use but they are carefully selected and they work for me, but it took a while to find them. One other one I will mention is MegaHydrate with biochemist Patrick Flanigan; it took 30 years of research to break the code to make this product and what it does possible. What he did is by scientific thought, totally impossible, which is why it took a genius like himself to find the answer. So many things now exist in our world to make life and a quality of life possible, if people are truly working to make it so. Being healthy is hard work and staying healthy despite medical challenges is even harder work, but worth it. I find most people prefer the chemical processed food diet and realize it is harming them but they love the taste and that kind of menu causes cravings to keep it going just like an addiction; it also turns off the "full feeling signal" that the brain normally sends out. So many factors are in play to keep the processed food diet plan. It has no nutrition so the body keeps screaming for nutrition and doesn't get it and people keep eating so it is a vicious cycle also. Eat something processed, you crave more. Real food doesn't do that to a person as it has nutrition in it and is satisfying to the body and the brain.