Reviews

The China Study Cookbook: The Official Companion to the China Study by T. Colin Campbell, LeAnne Campbell, Steven Campbell Disla

pamseven's review against another edition

5.0

This cookbook is written by the daughter of ine of the pioneers of the whole foods plant based way of life and it is chockful of exciting recipes.
I found about six in the soup section alone. This is an excellent book which is going to be in my all time favorite cookbooks.

taun's review

4.0

Having read ‘The China Study’ in the past, I knew this cookbook would be filled with pertinent information on the effects of a plant based diet, and many recipes to easily incorporate into everyday meals. I was not disappointed.

The recipes are indeed fairly simple, if not down right easy. No odd ingredient lists, and the meals are suitable for family fare. I do tweak many of the recipes to suit a low carb lifestyle (I’m diabetic; this is a must), so it should be noted that plant based does not equal low carb. One should be confident in the kitchen and/or willing to experiment in order to suit a lower carb intake, otherwise this book, while full of excellent health info, may prove otherwise a disappointment.

nikchick's review

4.0

This cookbook focuses on plant-based whole food recipes. After reading it I decided to move it to my to-buy list because many of the flair and ingredient combinations are right in my personal flavor-palate. As with the gluten-free cookbooks I own, I am not an adherent to the lifestyle but just an enthusiastic cook (and eater) who finds some of the recipes and techniques interesting. Will I convert to using flax seeds and water as an egg substitute in baked goods permanently? Probably not! Will I give recipes that call for such substitutions (or for xanthan gum or non-dairy "milks") a try? Sure!

elephant's review

3.0

I have lowered my rating from 4 stars to 3 after having tried more of these recipes. The recipes are plant-based and include little or no added fat and salt and minimal amounts of added sugars. I think one problem is the no added fats. Many foods are much better with added fats. I also do not like the replacement foods and fake foods that are suggested. Because the China Study Diet recommends no dairy, the recommend non-dairy milks - and if you purchase commercially made ones, almost all of them have carrageenan, in them which is inflammatory and carcinogenic. Plus, most of them, with the exception of soy milk, which is controversial due to the hormonal effect, come in large containers and the recipes call for small amounts and then the rest of it goes bad because it is gross tasting and no one in my house will drink it as a drink. We have tried soy milks, almond milks, rice milks, hemp milk and coconut milks. I do like canned coconut milk in some recipes, but if it does not use the whole can then I have leftover coconut milk that often goes bad if I can't figure out what to do with the rest of it. Many of the recipes call for sucanant, which is raw sugar to replace refined sugar. I don't know if it is any healthier, but it does not taste the same and we don't like it. Other recipes call for agave, which some studies now say is no better than sugar. I prefer to use honey and maple syrup as sugar replacers when I can or else just use sugar.
So, I do think that these recipes can be good for some people - especially those who currently follow the SAD diet and are unhealthy, but I am not thrilled with some of the ingredients in them.

sbram's review

3.0

The recipes in this book are bland and boring. This book is a testament to the fact that food is much more than just a vehicle for achieving greater health, and should be treated as such. You can eat a whole food, plant-based diet but still enjoy richness and flavor. I really appreciated the premise of the book, as a companion to The China Study but I do not see these recipes winning anyone over to the whole food lifestyle if they are not already sold on the premise.