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Product Description
Product Description
From the bestselling authors of Foods That Fight Cancer comes the companion cookbook.
Foods That Fight Cancer has sold more than 180,000 copies across Canada and has kick-started a revolution in our understanding of the cancer-fighting properties of food. Now we know of the health properties of green tea, dark chocolate, and red wine, but how do we learn to incorporate these foods into our daily diet? Anticipating this dilemma, authors Richard Béliveau and Denis Gingras have teamed up with professional chefs to create Cooking with Foods that Fight Cancer.
Featuring 160 specially created, delicious recipes — including Cuban Black Bean Soup, Scallop and Strawberry Rosettes, Maghreb Couscous, Sweet Chestnut Brownies — and packed with information on the latest research developments in the field, this gorgeous, full-colour cookbook is the essential companion to the first bestselling volume.
Foods That Fight Cancer has sold more than 180,000 copies across Canada and has kick-started a revolution in our understanding of the cancer-fighting properties of food. Now we know of the health properties of green tea, dark chocolate, and red wine, but how do we learn to incorporate these foods into our daily diet? Anticipating this dilemma, authors Richard Béliveau and Denis Gingras have teamed up with professional chefs to create Cooking with Foods that Fight Cancer.
Featuring 160 specially created, delicious recipes — including Cuban Black Bean Soup, Scallop and Strawberry Rosettes, Maghreb Couscous, Sweet Chestnut Brownies — and packed with information on the latest research developments in the field, this gorgeous, full-colour cookbook is the essential companion to the first bestselling volume.
About the Author
Richard Béliveau is a leading authority in the field of cancer research. He holds the Chair in the Prevention and Treatment of Cancer at the University of Quebec at Montreal, where he is a professor of biochemistry. He is the director of the Molecular Medicine Laboratory of UQAM—Sainte-Justine Hospital (Centre de cancérologie Charles-Bruneau) and is also a professor of surgery at the Faculty of Medicine at the University of Montreal. Dr. Béliveau’s profile continues to grow across Canada. He now writes a regular column for the SunMedia newspaper chain and is a featured expert guest on national broadcast media.
Denis Gingras is a researcher in the Molecular Medicine Laboratory of UQAM—Sainte-Justine Hospital (Centre de cancérologie Charles-Bruneau) and the University of Quebec at Montreal.
Denis Gingras is a researcher in the Molecular Medicine Laboratory of UQAM—Sainte-Justine Hospital (Centre de cancérologie Charles-Bruneau) and the University of Quebec at Montreal.
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Most helpful customer reviews
19 of 24 people found the following review helpful:
3.0 out of 5 stars
Great book but,
By mandala (Canada) - See all my reviews
This review is from: Cooking with Foods That Fight Cancer (Paperback)
Part one of this book is an overview of cancer, the risk factors, initiating factors etc. Part two focuses on a discussion of the various generally accepted anti-cancer foods such as various mushrooms, garlic, tumeric, ginger etc. Beautifully photographed and illustrated. The third section deals with recipes. Here is where the book falls apart. There are many dessert recipes that include sugar - a known cancer promoter. Many recipes include red meat, including beef, pork and lamb - these are also known cancer promoters as they are high in iron and arachadonic acid. The veggie recipes looked great. It is a good book for those who want more information on diet as it relates to cancer but it is just a start. One must read many more books to get the whole story on diet and cancer.
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Sophisticated, simple and tasty!,
By
This review is from: Cooking with Foods That Fight Cancer (Paperback)
For someone who already has the author's book on the topic of cancer, one third to one-half of the book is wasted, but the recipes are out of this world: ethnic foods (mainly oriental), sophisticated yet simple, easy, and from well-known chefs. Beautifully structured book as well.
4 of 6 people found the following review helpful:
5.0 out of 5 stars
So much more than a cookbook,
By Julia "keen eater and cook living with cancer" (Alberta, Canada) - See all my reviews
This review is from: Cooking with Foods That Fight Cancer (Paperback)
This book is so much more than a cookbook, it is an easy to understand textbook about cancer. The first part of the book explains how cancer can come to your body and how the cancer cells assemble themselves over many years to then become effective and malignant.
There is information about the ways different food group work to help prevent the assembling of the cells and to prevent and fight cancer. Then there recipes using these food groups and ingredients, made with ingredients we can easily obtain, mostly at our local supermarket. And they are tasty and not just 'virtuous'. It is beautifully presented and the photos are lovely. I am going to give this book to my adult children and to friends who have cancer diagnosis.
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