Foreword
A Letter from LeAnne
Introduction
Breads and Muffins
Breakfast Dishes
Appetizers and Salads
Sandwiches and Wraps
Entrees
Sides
Desserts
Recipe Index
About the Author
LeAnne Campbell, PhD, lives in Durham, North Carolina. She
has been preparing meals based on a whole-food, plant-based diet
for almost 20 years. Campbell has raised two sons—Steven and
Nelson, now 18 and 17—on this diet. As a working mother, she has
found ways to prepare quick and easy meals without using animal
products or adding fat.
For more than 40 years, T. Colin Campbell, PhD, has been at
the forefront of nutrition research. His legacy, the China Study,
is the most comprehensive study of health and nutrition ever
conducted. Dr. Campbell is the Jacob Gould Schurman Professor
Emeritus of Nutritional Biochemistry at Cornell University. He has
received more than 70 grant years of peer-reviewed research funding
and authored more than 300 research papers. The China Study was the
culmination of a 20-year partnership of Cornell University, Oxford
University and the Chinese Academy of Preventive Medicine.
"The China Study Cookbook combines the best and healthiest
practices of the plant-based movement with no-oil dishes you and
your family will love."
Lindsay S. Nixon, author of the bestselling Happy Herbivore
cookbook series
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