What do you think?
Rate this book
Forks Over Knives: Flavor!: Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day
The first four-color Forks Over Knives head chef Darshana Thacker offers 150 delicious, all-new, easy-to-prepare whole-food, plant-based recipes for internationally inspired meals.
The 2011 documentary Forks Over Knives ignited a revolution, empowering people to live healthier and happier lives. The film revealed the indisputable link between the average American diet—heavy in meat, dairy, and refined foods—and heart disease, stroke, cancer, and diabetes. It also showed how, by focusing on a whole-food, plant-based diet, these chronic illnesses could not only be prevented, but sometimes even reversed. Through its meal plans, website, and New York Times bestselling cookbooks, Forks Over Knives has proven that a diet based on fruits, vegetables, tubers, whole grains, and legumes isn’t just good for you, it tastes good too.
Now, Forks Over Knives shows you how to take your whole-food kitchen to the next level, adding international flair to every meal. Forks Over Flavor! showcases dozens of recipes—all exclusive to this book—accompanied by eighty gorgeous photographs that capture the flavors of cuisines from around the world,
Black Bean Chilaquiles with Fire-Roasted Tomatillo SalsaMoo Shu Vegetable Wraps with Hoisin SaucePolenta Pizza with Summer Garden VegetablesPersian Yellow Split Pea and Eggplant StewThai Red Curry Noodles with Stir-Fry VegetablesGerman Marble Cake with RaspberriesSure to please health-conscious eaters and the most discriminating palates, these oil-free, plant-based riffs on culinary favorites teach readers new techniques and introduce them to heady spice blends and a wide range of ethnic traditions from around the globe. Convenient, affordable, and wildly creative, Forks Over Flavor! is a must-have for the health-conscious cook.
The 2011 documentary Forks Over Knives ignited a revolution, empowering people to live healthier and happier lives. The film revealed the indisputable link between the average American diet—heavy in meat, dairy, and refined foods—and heart disease, stroke, cancer, and diabetes. It also showed how, by focusing on a whole-food, plant-based diet, these chronic illnesses could not only be prevented, but sometimes even reversed. Through its meal plans, website, and New York Times bestselling cookbooks, Forks Over Knives has proven that a diet based on fruits, vegetables, tubers, whole grains, and legumes isn’t just good for you, it tastes good too.
Now, Forks Over Knives shows you how to take your whole-food kitchen to the next level, adding international flair to every meal. Forks Over Flavor! showcases dozens of recipes—all exclusive to this book—accompanied by eighty gorgeous photographs that capture the flavors of cuisines from around the world,
Black Bean Chilaquiles with Fire-Roasted Tomatillo SalsaMoo Shu Vegetable Wraps with Hoisin SaucePolenta Pizza with Summer Garden VegetablesPersian Yellow Split Pea and Eggplant StewThai Red Curry Noodles with Stir-Fry VegetablesGerman Marble Cake with RaspberriesSure to please health-conscious eaters and the most discriminating palates, these oil-free, plant-based riffs on culinary favorites teach readers new techniques and introduce them to heady spice blends and a wide range of ethnic traditions from around the globe. Convenient, affordable, and wildly creative, Forks Over Flavor! is a must-have for the health-conscious cook.
367 pages, Kindle Edition
Published October 30, 2018
1959 people are currently reading
393 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 43 reviews
March 2, 2019
I had high hopes for this cookbook since while I love the concepts of Forks Over Knives, I find most of their previous cookbook and website recipes to be lacking in flavor compared to other whole food plant based cookbooks. Unfortunately, it didn't deliver.
Many of the recipes were time-consuming and unless you live in a large metropolitan area, many of the important ingredients would be difficult to find since most come from ethnic markets. In addition, she didn't always explain ingredients well enough that a person would actually get the right thing. Notably, she calls for "black salt" as an "eggy" flavored ingredient. But she never identifies it as Kala Namak which is actually pink in color. Since there is black Himalayan salt in stores, I expect that some people will not get the right salt.
Most of the time estimates for her recipes were for an hour (not unusual for plant-based cooking), but given the amount of chopping required you would most likely require master chef knife skills to get the recipe done in that amount of time.
There were some recipes that were intriguing, but not enough to make this book worthy of a purchase. I almost always check out cookbooks at my local library before purchasing and I'm glad I did with this one.
Many of the recipes were time-consuming and unless you live in a large metropolitan area, many of the important ingredients would be difficult to find since most come from ethnic markets. In addition, she didn't always explain ingredients well enough that a person would actually get the right thing. Notably, she calls for "black salt" as an "eggy" flavored ingredient. But she never identifies it as Kala Namak which is actually pink in color. Since there is black Himalayan salt in stores, I expect that some people will not get the right salt.
Most of the time estimates for her recipes were for an hour (not unusual for plant-based cooking), but given the amount of chopping required you would most likely require master chef knife skills to get the recipe done in that amount of time.
There were some recipes that were intriguing, but not enough to make this book worthy of a purchase. I almost always check out cookbooks at my local library before purchasing and I'm glad I did with this one.
June 25, 2022
It’s a nice book with lots of pretty pictures but as per usual for the whole 210 days I had this book from the library (great system: if books do not have a hold on them they are automatically renewed 10 times for 21 days each time), I ended up googling the ingredients I had on hand and found a recipe that way. I made Black Bean Chilaquiles with Fire-Roasted Tomatillo Salsa and actually had to make 3 recipes; one for the bean tortillas, one for the tomatillo salsa and one for the tofu sour cream. Too much work. Sicilian Rice Balls with Mushrooms and Peas sounds easier because I can use store bought marinara.
August 28, 2020
Great book!
I got this FOK book thinking that it was going to be similar to the rest of the series. What a great surprise! This book is so beautiful presented, the plant base concept applied to many ethnic dishes that you may think are difficult to execute, but they are not! This is a fun way to try and want to be whole food and plant base lifestyle for the rest of your life.
I got this FOK book thinking that it was going to be similar to the rest of the series. What a great surprise! This book is so beautiful presented, the plant base concept applied to many ethnic dishes that you may think are difficult to execute, but they are not! This is a fun way to try and want to be whole food and plant base lifestyle for the rest of your life.
February 15, 2020
Much better than the basic FOK books! There is a solid section of basics (the Salvadoran Tortillas are so basic, and so excellent as a base carb for a meal...) and a wide variety of recipes. I have quite a few marked for immediate experimentation.
October 19, 2023
This cookbook says it is flavorful, but it's not. A lot of the ingredients are difficult to find at a standard American grocery store, and while cooking with unusual ingredients is fun, this cookbook offers no instruction on substitutions or alternatives if there are no ethnic markets near you. Luckily, we have several Asian grocery stores and an Indian grocery store near us, so we have been able to cook with a lot of the ingredients as listed.
However, a lot of these recipes seem to be adapted from recipes that usually have meat in them (which is fine, of course), but the authors have failed to properly adjust the spices to add enough depth of flavor to make up for what is missing by omitting meat. For example, the Feijoada, the Brazilian black bean stew, is traditionally made with 3 different cuts of meat. That naturally imparts a whole bunch of flavor which cannot be perfectly replicated when the meat is omitted entirely, but the right combination of spices could at least provide a depth of flavor. Unfortunately this recipe only calls for garlic cloves, bay leaves, paprika, and cilantro. These spices are required in such a small quantity and there are so few of them that the flavor profile of the dish is completely flat and clearly lacking something. Many of the other recipes I have tried have a similar issue; they are traditionally made with meat, but the lack of meat is not properly compensated for with a wider variety and amount of spices.
Also, the cookbook encourages oil-free cooking, so it often calls for sauteing vegetables (like onions, bell peppers, carrots etc.) in water. That is honestly unnecessary and definitely contributes to the flat taste of a lot of these dishes.
However, a lot of these recipes seem to be adapted from recipes that usually have meat in them (which is fine, of course), but the authors have failed to properly adjust the spices to add enough depth of flavor to make up for what is missing by omitting meat. For example, the Feijoada, the Brazilian black bean stew, is traditionally made with 3 different cuts of meat. That naturally imparts a whole bunch of flavor which cannot be perfectly replicated when the meat is omitted entirely, but the right combination of spices could at least provide a depth of flavor. Unfortunately this recipe only calls for garlic cloves, bay leaves, paprika, and cilantro. These spices are required in such a small quantity and there are so few of them that the flavor profile of the dish is completely flat and clearly lacking something. Many of the other recipes I have tried have a similar issue; they are traditionally made with meat, but the lack of meat is not properly compensated for with a wider variety and amount of spices.
Also, the cookbook encourages oil-free cooking, so it often calls for sauteing vegetables (like onions, bell peppers, carrots etc.) in water. That is honestly unnecessary and definitely contributes to the flat taste of a lot of these dishes.
January 27, 2026
HERBAL MEDICINE THAT CAN HELP YOU GET RID OF HERPES DISEASE/VIRUS........ I never knew or believed I would be cured from my hsv2. It is a miracle and a thing of joy, just two weeks of me following some real and fast effective protocols I was able to eradicate my long term genital herpes. I can boldly say that I’m now herpes negative. I’m cured from my HSV2. I’m so excited . I’m willing to help anyone who’s out there still suffering from the herpes virus. If you need any assistance on how to get rid of your herpes virus just the way I got rid of mine within two weeks, just email herbal Dr. Kham at (dr.kham caregiver@gmail.com) Click on the link below to Message Dr Kham Remedies on WhatsApp.
👇🏿👇🏿👇🏿👇🏿
https://wa.me/message/RWQWQ5KL3UN5J1
👇🏿👇🏿👇🏿👇🏿
https://wa.me/message/RWQWQ5KL3UN5J1
August 15, 2021
Looks good!
I don't buy the whole oil free trend of the week lifestyle. That being said, these recipes look good! The ingredients are simplified for a mass audience and I thank them for that. There's nothing I couldn't make and I'm not a skilled cook by any stretch of the imagination. I got this copy as part of my Prime membership and I decided to buy this cookbook after looking through the recipes. Did I mention that they look that good? I can't wait to see what they taste like. I'll let you know.
I don't buy the whole oil free trend of the week lifestyle. That being said, these recipes look good! The ingredients are simplified for a mass audience and I thank them for that. There's nothing I couldn't make and I'm not a skilled cook by any stretch of the imagination. I got this copy as part of my Prime membership and I decided to buy this cookbook after looking through the recipes. Did I mention that they look that good? I can't wait to see what they taste like. I'll let you know.
February 4, 2021
More Plant Based Goodness!
I have enjoyed the Forks Over Knives cookbooks,this one is has great flavors frm all over the world. Most of the recipes are fairly easy to make with ingredients from the grocery store and can be made as a quick dinner. There are a few recipes for the advance cook so its a good mix for the everyday cook looking to be a chef on the weekends! A lot flavors from around the globe with new things to try, I have enjoyed all I have tried highly recommend!
I have enjoyed the Forks Over Knives cookbooks,this one is has great flavors frm all over the world. Most of the recipes are fairly easy to make with ingredients from the grocery store and can be made as a quick dinner. There are a few recipes for the advance cook so its a good mix for the everyday cook looking to be a chef on the weekends! A lot flavors from around the globe with new things to try, I have enjoyed all I have tried highly recommend!
July 25, 2020
Excellent source of information and recipes
Plant Based Foodies: this is the book for you. Plenty of breakfasts, lunches, dinners and desserts/ snacks. Great for beginners and advanced folks!
Plant Based Foodies: this is the book for you. Plenty of breakfasts, lunches, dinners and desserts/ snacks. Great for beginners and advanced folks!
August 1, 2021
Very helpful
As a new vegan, I have found this to be very helpful and practical. I have enjoyed all 10 of the recipes I have tried. I recommend it for the emphasis on flavor and relatively simple preparation.
As a new vegan, I have found this to be very helpful and practical. I have enjoyed all 10 of the recipes I have tried. I recommend it for the emphasis on flavor and relatively simple preparation.
December 7, 2023
I can’t wait to begin making so many of these recipes! I love the ethnic flavors that are highlighted to help keep meals interesting. Great suggestions for substituting if you have food allergies or trouble finding an ingredient.
August 6, 2024
I would get this book just for the section about the soups. I appreciate that the author gives recipes from a wide variety of world cuisines, but that means the ingredients are sometimes not ones I would normally have on hand.
December 6, 2018
I don't know what to rush home and make first: Salvadoran Breakfast Tortillas with Chipotle "Sour Cream" or Good Morning Bangkok Salad. However I do know I need both of them in my mouth ASAP!
April 14, 2019
This one wasn't as good as their other books but still appealing.
October 23, 2020
Forks over knives does a good job with this cookbook.
October 24, 2020
Another great idea book from Forks Over Knives!
November 20, 2020
So many recipes bookmarked!
February 11, 2021
some good ideas in this edition
March 2, 2021
Inventive ideas for plant based eating
She uses ingredients i have never used snd has ideas for food combinations i have never thought of . I am eager to try these recipes.
She uses ingredients i have never used snd has ideas for food combinations i have never thought of . I am eager to try these recipes.
March 23, 2021
Yummy looking vegetarian recipes. Can't wait to try some!
June 14, 2021
2 OKAY. Stars Kindle Unlimited Read
Definitely was not what I was expecting. I assumed that I borrowed a recipe cook.book from the Kindle Unlimited Program. Oops!
Definitely was not what I was expecting. I assumed that I borrowed a recipe cook.book from the Kindle Unlimited Program. Oops!
July 11, 2021
Wonderful recipes!
This is a well organized cookbook for the average person wanting to adopt a whole food plant based diet. Nice variety of recipes.
This is a well organized cookbook for the average person wanting to adopt a whole food plant based diet. Nice variety of recipes.
July 17, 2021
Very interesting but a bit overwhelming for someone who is just starting out on a plant based diet. Will be saving a few recipes but most of this just felt a bit too intense for me right now.
Read
July 31, 2021Didn't use any recipes
December 21, 2021
Great resource book
December 31, 2021
I love this cookbook! Healthy, delicious, and fun dishes from around the world.
January 8, 2022
I love plant based recipes and cooking, but the pictures were so unappetizing that I just couldn’t bring myself to make many of these recipes.
January 26, 2023
There are some great recipes in this book! There are not pictures for every recipe. The instructions are easy to follow. I'll definitely be trying some of these recipes!
December 26, 2023
My husband actually ate all of the 6 recipes I have prepared so far ! That simply does not happen with Mr Meat and Potatoes......
Read
January 25, 2024This cookbook was a little too healthy for us, but I did find three recipes I wanted to try and can imagine using or riffing on again, including the crunchy hashbrown waffles.
Displaying 1 - 30 of 43 reviews