Forks over knives: The Plant-Based Way to Health

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Grouped Work ID 8b990df1-d4c9-7fe2-fcc3-c5381f63f0e8
Grouping Title forks over knives the plant based way to health
Grouping Author stone gene
Grouping Category book
Last Grouping Update 2019-04-23 07:29:50AM
Last Indexed 2019-04-23 07:43:16AM

Solr Details

accelerated_reader_interest_level
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auth_author2 Campbell, T. Colin, 1934-, Esselstyn, Caldwell B., Jr., 1933-, Popper, Pamela, Stone, Gene, 1951-
author Gene Stone
author2-role Campbell, T. Colin,1934-, Esselstyn, Caldwell B.,Jr.,1933-, Popper, Pamela, Stone, Gene,1951-
author_display Gene Stone
available_at_catalog Cameron Village Regional, Cary Community, Holly Springs Community, Northeast Regional, Wake Forest Community
collection_catalog Adult Non-Fiction
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display_description Discusses the importance of eating a whole-foods, plant-based diet, describes how to transition to this type of diet, and provides one hundred twenty-five recipes for appetizers, soups, salads, main dishes, and desserts. "This ... guide provides the information you need to adopt and maintain a plant-based diet"--P. [4] of cover.
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id 8b990df1-d4c9-7fe2-fcc3-c5381f63f0e8
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primary_isbn 9781615190454
publishDate 2011
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subject_facet Fruit in human nutrition, Nutritionally induced diseases, Vegetables in human nutrition, Vegetarian cooking
title_display Forks over knives : the plant-based way to health
title_full Forks Over Knives The Plant-Based Way to Health, Forks over knives : the plant-based way to health / edited by Gene Stone ; foreword by T. Colin Campbell and Caldwell B. Esselstyn Jr. ; with contributions by Pam Popper [and others]
title_short Forks over knives :
title_sub The Plant-Based Way to Health
topic_facet Fruit in human nutrition, Health & Fitness, Nonfiction, Nutritionally induced diseases, Vegetables in human nutrition, Vegetarian cooking