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Following her bestselling The China Study Cookbook, LeAnne Campbell brings together top names in the plant-based community to share their favorite and most delicious recipes in The China Study All-Star Collection. Featuring your favorite chefs and cookbooks authors, The China Study All-Star Collection includes foods from Happy Herbivore chef Lindsay S. Nixon Del Sroufe, author of the New York Times bestseller Forks Over Knives Cookbook Laura Theodore, host of PBS Jazzy Vegetarian and pioneering researcher Dr. John McDougall, which all follow the nutrition standards set forth by The China Study. Even better, with delectable dishes such as Dreena Burtons Sneaky Chickpea Burgers, Heather Crosbys Peppermint Chocolate Chunk Ice Cream, Christy Morgans Fiesta Quinoa Salad and Christina Rosss Daikon Mushroom Fettuccine, this collection of recipes has you covered for any occasion or craving.

About the Author

LeAnne Campbell

LeAnne Campbell is the author of the "China Study Cookbook" and editor of the "China Study All Star Collection". She's been cooking whole foods, plant-based meals (WFPB) for over 25 years and has raised two athletic sons, now 21 and 20 years of age, on a WFPB diet. When not preparing quick, delicious and satisfying meals, she's working with schools, teachers, artists and community groups, locally and internationally, on initiatives that foster the development of vibrant, inclusive and sustainable communities. This work is accomplished through GlobalRoots.net and as the president and founder of this organization, she develops, implements and directs a wide-range of community based educational programs. One example is the "Total Health Experience", a week long program - or pathway, to achieve optimal health.

She has a B.S. and Masters degree from Cornell University in Human Service Studies and a PhD from UNC Chapel Hill in the area of Culture, Curriculum and Change.

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