Healthy Plant-Based Recipes from the World-Famous China Study: Revised and Expanded Edition

Carl: Recipes are simple and look delicious.

United States on Oct 06, 2023

Mike W: This seems to be pure vegan which is a bit more radical than I am interested it. I do not recall that The China Study provides evidence for a diet this radical.

United States on Sep 16, 2023

G. Webster: use for cooking everyday meals. Liked everything about it

Australia on Sep 15, 2023

Debbie: I ordered this by accident but there are lots of interesting recipes to try. I'm new to eating healthy and this looks like a good book to have. My order arrived as expected and the book is in great condition.

United States on Aug 28, 2023

laura: This is one of the best vegan books with a picture for each recipe. So easy and nice to use .

United States on Aug 04, 2023

Mrs: New to WFPB eating, I've found this recipe book very helpful. Like the photos, recipes are easy to follow and well written. Like the sauce recipes. Would recommend!

United Kingdom on Jul 04, 2023

L. Smith: Still reading The China Study, but was ready to get this cookbook after day one. So glad I did!! I’ve rarely had a book in my kitchen that had so many easy recipes to try. Have not been disappointed and have learned to venture beyond her recipes to make even more whole food plant based meals.
Thought I couldn’t live without cheese in particular but I was wrong!
One recipe she doesn’t have is a truly good mock ricotta cheese. Found one online and now it’s the filling for amazing lasagna AND replaces mozzarella on my pizza!

Use a food processor for best results:
One block firm tofu
One jar or can drained artichoke hearts (if in water)
1/4 cup extra virgin olive oil (unless artichokes come in oil)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon lemon zest (a must)
1/2 teaspoon salt
1/4 teaspoon black pepper

For lasagna, I use a jar of good pasta sauce, a bag of frozen spinach and the full amount of above mixture, with lasagna noodles (uncooked) to make about three layers of each ingredient. Bake, covered with foil or lid at 325 for 45 minutes, then uncovered for about ten more minutes. Delicious!! My whole family eats...

United States on Jun 04, 2023

Dirk: Rezepte und sonstige Informationen im Buch sehr aufschlussreich und geschmacklich echt lecker!

Germany on Mar 11, 2023

djkdjk: This book has some really nice recipes, and I particularly like some of the soups and sauces -- have combinations of ingredients I could not have thought of on my own. Being a plant-based diet, the only issue I have with it is that many of the recipes have more carbohydrate content than I would like (being more of a paleo-type diet person), but one can work around those. Otherwise, some really neat ideas here.

In the photos are some of the recipes I made:
- Asian Noodle Salad;
- Dominican Chapea; and
- Ensalada Azteca (without the rice).

Canada on Dec 31, 2020

Amazoncustomer_190: I barely ever use cookbooks after buying them, but this one I actually did get around to using it frequently. For two reasons 1) I wanted to learn some vegan recipies and most importantly 2) these recipes are very easy to make, with a small number of ingredients. I didn't need to spend $300 on different weird spices and things from the grocery store. I had almost everything already, with the odd exception (when there was an exception I could use it on multiple recipies). I have actually now cooked almost everything in this book and have heard the words "I had no idea this was vegan, this is the best vegan food I have ever eaten" so many times now that I have learnt a lot of the recipes off by heart. Can't recommend it enough. I have converted many a meat eater to a few of these recipies as staples in their own houses too :)

Canada on Apr 13, 2020