It gives me great pleasure to announce the upcoming release of The How Not to Die Cookbook by Michael Greger with Gene Stone — especially because the recipes are by yours truly. The book comes out of December 5th, but you can pre-order now.
The recipes in the book are based on Dr. Greger’s best-selling book, How Not To Die, and feature a variety of whole foods plant-based recipes, including this Roasted Vegetable Lasagna:
Black Bean Burger:
and Spicy Asian Vegetable Soup:
If you’ve been wondering how to incorporate more of Dr. Greger’s “Daily Dozen” into your diet, then The How Not to Die Cookbook is the cookbook for you.
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Everything looks and sounds great! I hope it’s ok that I link you on my blog! I’ve been a fan of your books for a while and need to purchase a few that are still missing from my collection! Can’t wait to see your future posts! CHEERS!
Thank you, Jennifer!
Hi, my grandson gave me the cookbook as an x-mas present. I am overwhelmed with all the nice recipes, but one thing I don’t understand: there is never ever any mention of what to buy organic (blueberries, strawberries apples and so on) since most of the conventional fruits and vegetables are all sprayed with chemicals and therefore not very healthy.
I have had this recipe book since reading the original How Not to Die book by Dr Greger, and I have to say that it is by far the best vegan cookbook I have come across. I’m slowly working my way through it, but so far each and every recipe I’ve tried has been truly delicious and stacked full of nutritious veggies, herbs and spices. I’ve bought vegan cookbooks before and have been disappointed by the lacklustre recipes, this one blows them all out of the water! Cannot wait to try the other recipes. Will there be a second How Not to Die cookbook? Please say yes!
Robin, I discovered How not to Die from a friend who does cancer workshops-she is & cooks vegan. Her food is so amazing that I bought the cookbook. I must tell you, I’m Italian & a foodie; never thought vegan food could taste so good until I tried your recipes. For 1 week I made recipes from How not to Die. OMG! It will convert anyone! For me as long as food has lots of flavor, I’m in! My compliments to you in creating these recipes!!! I even made all the prep recipes; umami, blended lemon, harrisa, etc. I’m hooked! I’m a twice cancer survivor so thank you for delicious recipes to help me prevent cancer’s return!!! I will be looking for more of your recipes. I love this cookbook! Thank you!
Thank you for your kind words, Patti. I’m so glad you’re enjoying my recipes!
Hello,
I’m a new buyer of this book and an enthusiast for your breakthrough view of nutrition and taste! Well done. However, as a busy typical modern cook- these recipes are cumbersome to execute. For example, pg 5 the gazpacho requires a reference back to original ingredients that are halved in portion. Why not just tell us that in two separate steps providing what is called for? This same clunky approach to instruction also is evident in the first recipe I did, pg 97 where the overall method of combining ingredients isn’t easy to follow sequentially at all. I deeply care about your success as an authorship team and would recommend a change in how you explain the steps of each recipe, as these are frustrating at best, confusing at worst. Deb Pearlman of Smitten Kitchen has a brilliant and conversational approach to explaining complex dishes- that the average cook really appreciates. Please look at her cookbook instructions to see samples of a style that I believe would GREATLY ENHANCE THE USE of these brilliant recipes. As an average cook, an overview of how to double a recipe or how to best utilize ingredients or pans would be super helpful. Also, please tell me options I can use in a pinch. For example- can I use a canned organic vegetable stock for the recipe on page 97?
I applaud you Robin and say- keep going! These recipes are brilliant- only lacking in their methodology of assembly. They could be written to be far more efficient.