The China Study Quick & Easy Cookbook: Cook Once, Eat All Week with Whole Food, Plant-Based Recipes Paperback – 4 June 2015

A must have! Great reference and good recipes!

Da molti spunti di ricette quotidiane che possono essere preparate in modo semplice e veloce.

I have recently transitioned to eating a plant-based diet which necessitates learning new ways to cook and think about flavor pairings. I went to the library and checked out about a dozen vegan cookbooks and then bought those with the most interesting recipes. This cookbook has risen to the top of my list for several reasons.First of all, I do the majority of my shopping at a farmer's market so I come home with quantities of seasonal vegetables and then figure out what to make with them - kind of the opposite of the prescribed menu plans at the beginning of this cookbook but it works well either way. When I get home from the market I look in the indexes of my cookbooks and flag recipes containing the specific vegetables I brought home. Of the four cookbooks I use most, this one has the most thorough and usable index. One of the other cookbooks only indexes ingredients that are named in the recipe title or the introductory paragraph, not the actual recipe ingredients! Really. Since I don't read cookbooks like novels, that book doesn't get used much, but this one does!The second reason I love this cookbook is because it covers a wide spectrum of flavor exploration without requiring spices I've never heard of. Most of the interesting flavors come from imaginative pairings of herbs and vegetables. I can't tolerate (digest) more than a whisper of anything from the allium family (onion, garlic, shallots, etc.) and many cookbooks rely almost exclusively on loading up their unimaginative recipes with nothing but onions and garlic for flavoring. To be sure, there are plenty of recipes in this cookbook that call for onions and garlic but most of them include other primary flavorings so the dish still tastes great when I just leave out the allium.Other positives: the cookbook is printed on a sturdy coated paper stock and also includes photos for about three quarters of the recipes. Pictures really help me to understand a recipe before I even read the ingredient list.My favorite vegan cookbook so far!

Excellent cookbook for making plant-based eating easier. The idea is that you prepare parts of a recipe in advance (eg a mushroom sauce) and use it several times during the week in different ways, so you're not having the same meal each night. There are three 5-day meal plans to choose from, or you can apply the same principles to make your own meal plans.All of the recipes are quick and not labour intensive, so it's a very practical cookbook that you actually would use on a day to day basis when cooking for yourself and family (for a vegan entertaining cookbook, I recommend the Chicago Diner cookbook!). The recipes have no added oil, although some do have perhaps more nuts and dried fruit (and processed grains like noodles, flour, and bread) than I might have hoped. It's not difficult to use less or substitute out, though (eg you can use a spiraliser to make courgette pasta instead of using regular pasta, and you could use iceberg lettuce as wraps instead of tortillas).This is a US-based cookbook, so recipes require measuring cups and spoons. There is a UK to US conversion in the back (apparently a UK is slightly smaller than a US cup), but I can't be bothered with that level of precision and just use my UK measuring cups and spoons--no problems so far.

I ADORE this book! I purchased the e-book and went shopping with just that, but had to get the hard copy in my hot little hands!Why I say this:- Introduces how to save $ by using the same ingredients (and gives examples with 2 menu plans)- Ingredients are probably ones you already have even if you're an omnivore (we have mixed at our house, so this is very helpful)- Recipes are simple and easy to follow- There are PICTURES of most of the recipes- Meal plan 1 is easy to follow and deliciousCons:- Not every recipe has a picture. It's really helpful when just starting to make plant-based food to have a picture.- Try a recipe before going all in. The mushrooms barbacoa is a recipe mentioned frequently, but it was a little too acidic for my taste. It's a recipe called for in other recipes frequently. I plan to adapt that one in paticular.All in all, it's a really great addition and sparked creativity.