I haven’t read the companion book “How Not To Age” before this, but I can see that it could be beneficial to have some “back story” on the principles. This cookbook does cover some basics of the program, and I found them informative. I like the idea that the pathways to aging could be regulated through diet. It makes total sense to me that what we eat has an undeniable impact on our bodies outcome.

The recipes are rated for their difficulty which is helpful. I do a lot of cooking, but still found a good portion of them to be more effort than I want (or have time) to do. However, I found 3 recipes I wanted to put to the test right away. The first was the Mixed Berry Crumble with frozen berries and a few necessary modifications needed for me and found it to be delicious and a nice breakfast choice….even though it was in the Sweets chapter. I also made the Blackbean Burgers that was actually a “modification note” in the Lentil-Walnut Burgers recipe. I would say they were “ok good”, but not as flavorful as I expected for the amount of ingredients. Another taste tester in the house did not think they had much flavor either. Unfortunately, I didn’t get them to stay together well to use for leftover burgers. But I feel they can be used crumbled in a salad, or in a bowl mixture with success. Lastly, I tried the Better Pecan Squares. I eat very low added sugar and made these a smidge lower than the recipe that called for date sugar/syrup. My banana may not have been ripe enough, but the overall taste didn’t impress me…but they are growing on me.

I really liked the modification notes for many recipes that adds even more variety and choices for readers/cooks. And, actually all 3 recipes I made utilized the food processor which I found nice in a “one bowl” kind of way. As someone who reads LOTS of cookbooks, this one had easy to follow instructions and the ingredients were listed in order of use which is a deal-breaker for me.

I’m looking forward to trying more recipes such as Spaghetti with Mushroom Bolognese, Pinto Beans with Sweet Potatoes Enchiladas, and Braised Red Cabbage with Apples and Walnuts.

I received an advanced copy in ebook form that was difficult to read at times because of the formatting. I’m not going to count that against the book in rating because I’m sure the final copy is much better. And the print copy will not have those kinds of issues. Honestly, I find ebook cookbooks less than ideal to use.

I would recommend this book for readers looking for information to improve health outcomes through diet with recipes that support those recommendations. I’m always looking for new recipes to try to increase nutrition on a daily basis, but in a tasty way and this book provides many options.

This book is a great addition to the How Not to Age series.
Lots of anti aging information to begin the book and how to stay healthy, Then you get a plethora of plant based recipes. While I do not eat a plant based dies there were many yummy recipes and some that had me intrigued because I've never seen that recipe made that way. I have a few of the recipes that I am ready to make.
If you are interested in a healthy lifestyle, this book might be a good addition for you.

Thanks to NetGalley and the publisher for the arc.

The How Not to Age Cookbook is a wonderful companion to the book How Not to Age by Dr. Michael Greger. I can see myself making many of the recipes in it. Most have minimum ingredients and aren't too much of a hassle to prepare. The only thing I didn't like was the lack of tofu and seitan recipes. There were many recipes containing tempeh, which I have tried cooking six ways to Sunday and have rarely liked. Tempeh is a soy product, and Dr. Gregor also includes recipes using soy milk in this book, so I'm not sure why he seems to have an aversion to tofu. Other than those minor quibbles, I really like this whole food, plant-based cookbook.

Thanks to Flatiron Books and NetGalley for a review copy of The How Not to Age Cookbook.

The best review I can give for a cookbook that I get on Netgalley is to say that I immediately had to turn around and pre-order it! This is a great companion to the main book, How Not to Age. I appreciate the simple recipes that don't have an endless list of ingredients.

I have been interested in altering my diet to remove processed foods, lessen (eventually remove) meat and sugar. This cookbook not only provides recipes that look great but also provides breakdowns on the effects of food on the body. I found this cookbook to be informative and look forward to trying some of the recipes. I would definitely recommend this cookbook.

Dr. Greger created an incredible resource filled with excellent information to motivate me toward a healthier lifestyle. I love the digital copy and will be working through his delicious and simple recipes that use readily available ingredients. Thank you for giving me this great book to use as my guide for 2025! Thank you to Dr. Greger, NetGalley and the publisher for the opportunity to review this book.

I like the research that went into this and some of the studies to back up the authors claims. This takes me back to a Geography of Food class I took in college and where I learned about the affects of meat and dairy, specifically milk, I went vegetarian for a the better part of a year. Although, I am no longer vegetarian there are some good recipes in this book since I am still iffy about meat. I also like that in a world of social media where everyone is saying increase your protein XYZ that there is scientific data to show that is not always the case or move.

***A big thank you to Flatiron Books and NetGalley for providing me with an eARC copy of this book.***

This cookbook is full of great information about health! This cookbook is outstanding! I really enjoyed the other cookbooks published by this author and jumped for joy seeing there was a new book coming soon! I cooked several recipes from this book and they all came out amazing! A lot of these recipes are very simple! With busy lives, I don’t have a lot of time to cook from scratch. Can’t wait to get the hardcopy copy.

Thank you Flatiron Books and NetGalley for the advanced electronic review copy of this great book. This very informative volume provides concrete, easy to follow recipes as well as the background information on various health and super foods that helps us stay younger and feel better for as long as possible. All recipes are plant based and each one has a photo of a finished dish. The book is broken down by sections such as breakfasts, snacks, salads, soups, vegetable mains, pasta, sweets, and others. I enjoyed getting ideas from this book and would try some of the recipes in the coming days.

Once again Michael Gregor comes through with a great cookbook. These recipes line up with his book series just perfectly.

This was such a great book and look at the foods we eat. As a picky foody, I found so many wonderful recipes and insights into flavors of the food. Recommend for anyone looking to explore and expand their palate. Great read, easy directions, and tasty recipes!

I love the message the Dr. Greger is putting out in the world. My health has definitely benefited by incorporating his principles into my diet and lifestyle. His cookbooks are massive tomes so it takes a long time to work through them and see what recipes you are going to be able to use repeatedly in your rotations. These books are ones that I would love to put in the hands of everyone to improve their lives.

Thank you, NetGalley, the author and the publisher for the advanced reader's copy of the cookbook.

So many great and delicious options for my spouse and me. Thank you for compiling them with great photography and detailed information.
I will be putting this cookbook into many stockings this year.

This cookbook contained lots of interesting recipes that I would like to try. Unfortunately, many of the ingredients are not common or easy to find. Hopefully I will be able to find the necessary ingredients to try many of these tasty sounding recipes to help me to age more slowly. Thank you to the publisher for an adavanced copy of this cookbook.

This book allowed me to learn lots about healthy eating and techniques I can use to facilitate not aging through food. I definitely will be buying this for some of my friends and family for the holidays. So they can also learn the things that are discussed in this book.

I received an ARC of this book from Netgalley and the publisher in exchange for my honest review.

The book has bits of information in boxes concerning nutrition, types of common utensils which may leach harmful ingredients into food, substitutions, or related simple and healthful snacks. There are extra chapters for things to have on hand, things to make in advance to use in various recipes over a few weeks that are ingredients in other recipes, and instructions for various cooking techniques.

The book is well-referenced. However, it kind of lost me when it started talking about “leaky gut syndrome”, whether aluminum is safe (it’s the most plentiful metal of the earth’s crust), and artificial sweeteners are equally bad as sugar when it comes to calorie intake or blood sugars? REALLY!

Combined with it being a vegetarian cookbook, with many recipes calling for esoteric ingredients had me a bit skeptical. It’s true that the typical American diet uses too many animal-based ingredients, humans are omnivores, and we should have a small amount of meat, eggs, or dairy. As a book featuring plant-based diets, I was disappointed in that it did not discuss each of the essential amino acids and the incomplete proteins found in plants – and how to mix foods as to get complete protein meals. However, the recipes tend to balance the amino acids for the most part.

The author talks about the problem of the supplement industry being almost unregulated – limiting the use of supplements. The author, who is a doctor, does not recommend the use of supplements or procedures. That could be a problem with vitamin B-12, unless one eats at least some animal products some of the time, or gets an appropriate B-12 supplement.

The book is well organized as to the chapters. Each recipe has a beautiful picture of the prepared recipe, and they all look delicious.

This was a win lose combination for me. The creative recipes totally appealed to me. However, the science, which is very extensive was way beyond my skill set. That being said, I would recommend this book for the recipes in and of themselves. Simply enjoy them, knowing that they were created beautifully and scientifically. Or- if you prefer to eat with science in mind, take comfort that you are indulging in high octane fuel. Good luck!

I am always looking for new recipes for my family. This cookbook stands out because the recipes are not only delicious, but include ingredients that have been scientifically studied to be anti-aging. In his book, How Not To Age, Dr Greger explores that what we eat, and don't eat, has a direct influence on aging. In this book, The How Not To Age Cookbook, he provides the recipes that can help one achieve these goals.

I prepared the mocha chia pudding from the cookbook and found it easy to make and delicious. As someone who likes to eat more than she likes to cook, I appreciated that the recipes all have a difficulty rating and many are categorized as easy. Every recipe has a picture and the photography of the food is colorful and vibrant I fully intend to purchase a hard copy of this book. Thank you to NetGalley for an advance copy of this book.

Thanks for the ARC copy

Wonderful recipes. I tried many and they are delicious. Excellent content on foods to eat and their nutritional value

I listened to the how not to age book, so this was a great extension to that audiobook. Love the background info and foundational info for this cookbook. It was a great overview. I love the section where the author answers frequently asked questions. The recipes completely align with my diet. This is a great expansion to my current recipes. I loved the three berry groatnola, banana almond French toast, avocado relish, many of the salad dressings, black bean burritos with tomato salsa, cauliflower topped shepherd’s pie, mixed berry crumble and cocoa almond butter cookies! Huge thanks to Flatiron books and Netgalley for allowing me to try and review the recipes in this cookbook!