The China Study Cookbook: Revised and Expanded Edition with Over 175 Whole Food, Plant-Based Recipes

This is my very favorite WFPB cookbook, and I have many of them, from all the "top people". I loved reading the other reviews, and I agree. These recipes use every day ingredients that you'll have in your pantry. The recipes are easy and very delicious. I haven't made one single recipe that I didn't like. I love how practical it is. There's a page on homemade jellies. And there's several pages devoted to just one veggie, like corn, or beets or green beans, with several ways to jazz up a veggie. There's a page for sauces, and ways to change up your mayo recipes. It's such a resource for me. It's my Go-To cookbook, always. The photos of the food are great! Thank you, LeAnne Campbell for this beautiful, wonderful cookbook!

This is my go to cookbook for WFPB. Everything I’ve made is delicious and I’ve made a lot of the recipes. I like that the recipes call for things I have on hand like veggies, fruit, beans, and brown rice. It’s not asking me to buy vegan mayonnaise or other pre made products like other vegan cookbooks I unfortunately bought. Some recipes call for tofu. I might try them in the future. Right now I’m not interested in using tofu.I love the soups and stews. I’ve made the quick breads, one muffin recipe and one cookie recipe. All excellent. I don’t use raw cane sugar so I substituted for that. That’s the only thing I didn’t like but that is so minor and easy to switch up. I now make my own baked corn chips too! Thanks to the simple instructions found in the book.I also love the beautiful color pictures of the food! It makes me want to try the recipe. The pictures are very inviting. I can’t say enough about this cookbook. I highly recommend it!!!

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 tofuOne jar or can drained artichoke hearts (if in water)1/4 cup extra virgin olive oil (unless artichokes come in oil)1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon lemon zest (a must)1/2 teaspoon salt1/4 teaspoon black pepperFor 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 it all up.

Bought for recipes. Author spewed their opinions throughout that doesn't matter. Have to sift through garbage.

I transitioned to a vegan diet about a month ago. It’s taken a few weeks to notice the difference and to get rid of the sugar cravings. The last few days I feel about 10 years younger – not bad for a 66 year old lady. I read the China Study years ago when it was first published so was aware of benefits of a plant based diet. Why I waited to long to make this change is beyond my understanding; except having a family that loved their meat probably influenced my choices. Although I don’t blame my family for my poor choices. Anyway, this cookbook is one of the best vegan cookbooks I have seen so far. Each recipe has a beautiful picture of the finished dish. I love to cook and can usually tell if a recipe is going to be good just by reading the ingredients. This morning I made the kale salad substituting currents for craisins and it was absolutely delicious. The section on vegan substitutions is very informative. I wasn’t aware there is a shelf stable tofu. Amazon carries it so I ordered some this morning. I am looking forward to trying the many beautiful recipes in this cookbook and highly recommend it to anyone who is wanting to make this healthy life-style change.

Easy meals to prepare, well-written book

Good, as expected.

I have heard a lot of good things about the China Diet was looking for a source of recipes that include more plant-based foods and less added fat. I'm not sure we are ready to make a total leap into a completely vegan diet but this looks like a good start to ease into it. Since this cookbook was associated with the China Diet, I thought it would be more helpful but the main problem I see is that there is no nutritional breakdown for the recipes. I am going to have to do more study to make sure I will be getting enough calcium and protein. (She uses rice and almond "milk" which do not contain adequate calcium.) I should have read the author's credentials more carefully. I incorrectly assumed her PhD was in nutrition science and that she was a registered dietitian but that is not the case. I will have not tried any of the recipes yet but they sound interesting and the colorful pictures are appealing. The lack of nutrition facts is the main reason for the three stars. As a source of low fat, plant-based recipes, it's fine.