I’m not sure when I begin to cook. I know I was young’; probably 7 or 8. My one childhood cooking memory is making brownies follow the recipe in the Betty Crocker’s Cookbook for Boys and Girls.
When I was 8 (maybe 9) my Grandma sent me a cookbook for Christmas. I couldn’t wait to try it out. The first recipe I tried was for brownies. Trust me, I have never tasted a better brownie before or since!
That cookbook was the first in a collection of cookbooks that I either don’t have or rarely even look at any more. These days I do Google search when I want to figure out what to cook. My current collection has 10 cookbooks I can’t bear to part with. Betty Crocker’s Cookbook for Boys and Girls is one of them.
The new Forks Over Knives Cookbook arrived last week. The author Del Sroufe, is the man behind meals shown in the Forks Over Knives film. The book is actually a collaboration between Sroufe and well-known Plant-Based chefs: Julieanna Hever, Judy Micklewright, Isa Chandra Moskowitz, and Darshana Thacker.
With 300 recipes to choose from, it is a good solid introductory collection of vegan, low-fat cooking techniques and recipes. An added bonus is that many of the recipes are also gluten-free.
Posted in book review, diary-free food, GMO foods, kitchen basics, menu, plant based diet, vegan, vegetarian, Whole Food Plant-Based Food Kitchen, Whole Food Plant-Based recipes
Tagged Cookbooks, Darshana Thacker, Food and drink, Forks Over Knives, Gene Stone, Isa Chandra Moskowitz, Julieanna Hever, Nutrition, Recipe, Sroufe, Veganism, Vegetarianism