Forks over knives--the cookbook

About this book
A collection of over three hundred plant-based recipes with fruits, vegetables, whole grains, and legumes for basics, breakfasts, salads, soups, stir-fried grilled and mashed vegetables, great grains, beans, casseroles, and desserts.
Details
- OL Work ID
- OL16694712W
Subjects
Vegetarian cookingnyt:paperback-advice=2012-09-02New York Times bestseller