Cooking with Foods That Fight Cancer

by Richard Béliveau, Denis Gingras

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.

Genres: Health, Cooking, Cookbooks, Food

272 pages, Paperback

First published January 1, 2006

About the author

Richard Béliveau (born 1953) is currently the director of the Molecular Medicine Laboratory and a researcher in the Department of Neurosurgery at Notre-Dame Hospital. Additionally, he holds the Claude-Bertrand Chair in Neurosurgery at the Centre hospitalier de l'Université de Montréal.

Béliveau wrote several books on subjects closely related to health. His books were all written with the help of Denis Gingras, Ph.D., an oncology researcher at the Centre de cancérologie Charles-Bruneau located at the Centre hospitalier universitaire Sainte-Justine in Montreal. Béliveau also published many scientific articles.

Reviews

[Paky]

Un libro práctico, sencillo. Lo mejor la primera parte, que nos habla de la alimentación en general y los alimentos en particular que pueden tener una influencia en la aparición y desarrollo de la enfermedad. Las recetas no me han gustado tanto, por la elevada presencia de alimentos poco habituales.

[Pauline]

Excellent and I love that it gives you recipes for each food.

[Ao]

The recipes look great, although I agree with a lot of the amazon.com reviews I read before buying the book : There is too much use of sugar/flour for a cookbook aimed at fighting cancer. However, so many of the recipes look so good that I figure we can just skip the sugar/starch-intensive recipes, or else modify them. Good pictures in a cookbook makes such a difference, and these are beautiful.

[Leah]

A bit too technical in spots (although as a scientist I love that!), but really like having the information on how foods can influence cancer cells. The recipes, on the other hand, are not very interesting to me at all. This, and the other Beliveau/Gingras book are different enough that you will want to read both. I believe both have been updated in recent years.

[Maureen]

This is one of the best books I have come across. There are full colour pictures, with descriptions of the foods that help fight against cancer. It includes how each food is beneficial. What's more, there are some healthy (and tasty!) recipes included!

[Ghostsmith]

Not as practical as 'Foods that Fight Cancer'. Recipes written by chefs using ingredients recommended in first book. Many recipes are over the top, too complicated and some not even that healthy in my opinion.

[Dr Tarek]

Nutrition is such an important part in the fight against cancer, so books like this are so valuable.

I can also recommend a free book called Food To Fight Cancer, which you can read on www.foodtofightcancer.com

[Christine]

Please can I stay home and cook my own food every day?

[Marie-Lise Theys]

Really good book with real advice on how to be a better cook for cancer prevention