From Michael Greger, M.D., FACLM, the physician backside the trusted and wildly well-liked website Nutritionfacts.org, and author of theNew York Timesbestselling bookHow Not to Die,comes a beautifully-designed, comprehensive cookbook total with more than 120 recipes for delicious, life-saving, plant-based meals, snacks, and beverages.nDr. Michael Greger’s bestselling book,How Not to Die, presented the scientific evidence backside the only diet which can prevent and reverse several of the causes of untimely death and disability. Now,The How Not to Die Cookbookputs which science into action. From Superfood Breakfast Bites to Spaghetti Squash Puttanesca to Two-Berry Pie with Pecan-Sunflower Crust, every recipe inThe How Not to Die Cookbookoffers a delectable, easy-to-prepare, plant-based dish to help anyone eat their way to better health.nRooted in the latest nutrition science, these easy-to-follow, stunningly photographed recipes will appeal to anyone looking to live a longer, healthier life. Featuring Dr. Greger’s Daily Dozen—the best ingredients to add years to your life—The How Not to Die Cookbookis destined to become an necessary tool in healthy kitchens everywhere.n* Hardcover:272 pagesn* Publisher:Macmillan (28 Dec. 2017)nAbout the AuthornMichael Greger, M.D.,FACLM,is a physician, author, and internationally recognized speaker on a number of important public health issues. He is the author of theNew York Timesbestseller,How Not to Dieand he runs NutritionFacts.org, the first science-based, non-commercial website to provide free everyday videos and articles on the latest discoveries in nutrition.nGene Stonehas written several books on animal protection and plant-based nutrition, including the #1New York Timesbestseller,Forks Over Knives. He has also co-written the bestsellersHow Not to Die,The Engine 2 DietandLiving the Farm Sanctuary Life.nRobin Robertsonhas developed recipes for and written more than twenty cookbooks, includingVegan on the Cheap,1,000 Vegan Recipes,Quick Fix Vegan, andFresh from the Vegan Slow Cooker. Before fitting a cookbook expert, she was a restaurant chef and cooking teacher. She is also the writer of “The Global Vegan” column for VegNews Magazine.