This is a very nicely done cookbook focused on foods that prevent (and in some cases even reverse) cancer. Read "Foods that Fight Cancer" first to learn about the anti-cancer effects of all these fabulous foods! (And please keep in mind that RAW foods are always more powerful against cancer than cooked foods.) - Mike

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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.

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Product Details

• Amazon Sales Rank: #199111 in Books
• Published on: 2007-10-16
• Released on: 2007-10-16
• Format: Import
• Original language: English
• Number of items: 1
• Binding: Paperback
• 272 pages

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.

Excerpt. © Reprinted by permission. All rights reserved.
Beef with lemongrass

4 servings
Preparation time: 20 minutes
Difficulty: easy

Beef with lemongrass is delicious with perfumed steamed rice seasoned with fish sauce.

175 ml (3/4 cup) vegetable oil
160 g (1 cup) onions, finely sliced
2 tsp garlic, minced
2 tbsp lemongrass, chopped
2 tsp fresh ginger, minced
160 g (1 cup) green onions, finely sliced
500 g (1 lb) beef, Chinese fondue cut
60 ml (1/4 cup) fish sauce (nuoc-­mâm or nam pla)
2 tsp sugar
2 tbsp sesame seeds, toasted
Salt and freshly ground pepper
Several leaves of fresh coriander

Heat the wok over high heat, add the oil and cook the onions, garlic, lemongrass, ginger, green onions, and beef over medium-­high heat for 1 to 2 minutes.

Add the fish sauce, sugar, and sesame seeds. Season with salt and pepper to taste, and cook for 1 to 2 minutes over medium-­high heat.

Serve immediately, garnishing with the coriander leaves.

Yves Moscato, chefco-proprietor of 48 St-Paul, Cuisine_monde in Quebec




Oat and ginger shortbread cookies

24 cookies
Preparation time: 1 h 15
Difficulty: average

70 g (3/4 cup) rolled oats
240 g (1 cup) butter
240 g (1 cup) brown sugar
1 tsp ground ginger
225 g (1 3/4 cups) all-­purpose unbleached flour
30 to 60 g (1/2 to 1 cup) crystallized ginger, finely chopped

Preheat the oven to 180°C (350°F).

Chop the rolled oats in a food processor and set aside.

Mix the butter and brown sugar together until creamy.

Add the ground ginger, rolled oats, flour, and crystallized ginger.

Pack the mixture into a large rectangular 30 x 25 cm (12 x 10 in) cake pan with your hands.

Using a knife, make incisions in the form of squares, diamonds, triangles, or rectangles on the surface of the mixture.

Bake in the oven for 30 to 35 minutes, until the top is golden.

Cut the bars along the incision marks while still hot, set aside and let cool completely before serving.

Susan Sylvester, Chef-Instructor at the École hôtelière de la Capitale in Quebec

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Customer Reviews

Wonderful Book!
This is a wonderful book full of useful and authoritative information as well as excellent recipes that are easy and not too time consuming.

After I heard an interview with the authors on CBC Radio, I just had to have this book. I went out and bought it that same day. Now I am giving it for
Christmas. The format of this book, with its shiny pages and great pictures makes it a book that can be a coffee table presentable book.

All in all a beautiful presentation with solid content.

beautiful cookbook-- but sugar?
I think this is a beautifully presented cook book. I am aware of the foods to beware of and I am a little puzzled by the use of sugar, but we always take our common sense with us when we have cancer-- but the recipes are inspiring and so many taste good.

Gorgeous
This is a beautiful book with a lot of important information and excellent recipes. I was a little disappointed with the index. If you're looking for a recipe for a specific ingredient, it gives a list of page numbers, but leaves out the recipe that will be found on those pages. So you have to look up each one - too tedious. If you are interested in this topic, I highly recommend Anticancer: A New Way of Life by David Servan-Schrieber. No recipes in that one, but an excellent user-friendly readable review of the science behind diet & lifestyle changes which will help prevent cancer or cancer relapse.