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The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
This new and revised edition of the IACP award-winning cookbook brings the healing power of delicious, nutritious foods to those whose hearts and bodies crave a revitalizing meal, through 150 new and updated recipes.Featuring science-based, nutrient-rich recipes that are easy to prepare and designed to give patients a much-needed boost by stimulating appetite and addressing treatment side effects including fatigue, nausea, dehydration, mouth and throat soreness, tastebud changes, and weight loss. A step-by-step guide helps patients nutritionally prepare for all phases of treatment, and a full nutritional analysis accompanies each recipe. This remarkable resource teaches patients and caregivers how to use readily available powerhouse ingredients to build a symptom- and cancer-fighting culinary toolkit. Blending fantastic taste and meticulous science, these recipes for soups, vegetable dishes, proteins, and sweet and savory snacks are rich in the nutrients, minerals, and phytochemicals that help patients thrive during treatment. This second edition also includes a dozen new recipes--many of which are simpler and less complicated, for cancer patients to prepare on their low days--as well as a list of cancer-fighting foods that can be incorporated into everyday life without stepping behind the stove. Rebecca has also revised the text with the most up-to-date scientific research and includes a section on how friends and family can build a culinary support team.
432 pages, Kindle Edition
First published January 1, 2009
281 people are currently reading
492 people want to read
About the author
Rebecca Katz
6 books31 followersAs the senior chef-in-residence and nutritional educator at one of the country's leading cancer wellness centers, REBECCA KATZ, MS, is the culinary link bringing together physicians and patients with a common goal: eating well to maximize cancer treatments, minimize side effects, and improve outcomes. She is the founder of the Inner Cook, a Bay Area culinary practice that specializes in meeting the specific nutritional and appetite needs of cancer patients, and a senior chef at Commonweal Cancer Help Program in Marin County, California. Katz has been a guest chef and lecturer at top academic medical centers throughout the country, including the annual Food As Medicine conference.
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Displaying 1 - 30 of 64 reviews
August 19, 2014
As I looked at other reviews of this book, I wondered how many of the reviewers had cancer while using it (a few mention being in chemo treatment) and, if so, were they making the recipes or did they have people who were making the food for them? Because I cannot imagine my mom, a lifelong capable user of difficult recipes, making most of the things in this book and she hasn't even started chemo. She can barely stand upright for ten minutes, let alone prepare an entire dish.
I've been looking through cookbooks trying to find foods that are going to settle well, be easy-to-digest and not taste gross, which is why this particular title appealed to me. However, these are not simple five-ingredients/15 minute instructions. Some of the foods contained herein could be found in Saveur magazine - yummy but time-consuming to prepare and requiring ingredients that have to be hunted down because they don't just appear on the shelves of every grocery store.
I cannot imagine being weak, dizzy, tired, and out-of-breath and pulling most of these off. Good grief, I can't even imagine getting home after 11 hours of work and whipping one of these up to bring to my mom! The book is a little elitist in that it seems to assume the recipe-makers are going to have abundant time, energy, resources, and cash flow. Between the two of us, we could barely cover those four things when she was healthy. Now? Yeah, not so much.
So far, I've had much better success with Betty Crocker Living with Cancer Cookbook (granted, that one is not nearly as health-oriented as The Cancer-Fighting Kitchen but it's still full of easy recipes that you can health-up yourself) and What to Eat During Cancer Treatment: 100 Great-Tasting, Family-Friendly Recipes to Help You Cope. Both of these have plenty of simple things made of easy-to-obtain ingredients so that, for the nights I can't bring her dinner, I can bring her the ingredients in advance along with a notecard telling her how to finish assembling them so she can still have something good, tasty, and moderately healthy to eat and it won't take more than a couple of minutes and minimal effort.
I would recommend this particular book to healthy people who have access to locally-grown/raised, 100% natural and organic and pesticide-free groceries as well as a large kitchen, a lot of time, and plenty of energy. It would be a wonderful book for preventing cancer and probably a host of other diseases, as well, because all the food in here practically glows with fortitude, anti-oxidants, and robustliness.
I've been looking through cookbooks trying to find foods that are going to settle well, be easy-to-digest and not taste gross, which is why this particular title appealed to me. However, these are not simple five-ingredients/15 minute instructions. Some of the foods contained herein could be found in Saveur magazine - yummy but time-consuming to prepare and requiring ingredients that have to be hunted down because they don't just appear on the shelves of every grocery store.
I cannot imagine being weak, dizzy, tired, and out-of-breath and pulling most of these off. Good grief, I can't even imagine getting home after 11 hours of work and whipping one of these up to bring to my mom! The book is a little elitist in that it seems to assume the recipe-makers are going to have abundant time, energy, resources, and cash flow. Between the two of us, we could barely cover those four things when she was healthy. Now? Yeah, not so much.
So far, I've had much better success with Betty Crocker Living with Cancer Cookbook (granted, that one is not nearly as health-oriented as The Cancer-Fighting Kitchen but it's still full of easy recipes that you can health-up yourself) and What to Eat During Cancer Treatment: 100 Great-Tasting, Family-Friendly Recipes to Help You Cope. Both of these have plenty of simple things made of easy-to-obtain ingredients so that, for the nights I can't bring her dinner, I can bring her the ingredients in advance along with a notecard telling her how to finish assembling them so she can still have something good, tasty, and moderately healthy to eat and it won't take more than a couple of minutes and minimal effort.
I would recommend this particular book to healthy people who have access to locally-grown/raised, 100% natural and organic and pesticide-free groceries as well as a large kitchen, a lot of time, and plenty of energy. It would be a wonderful book for preventing cancer and probably a host of other diseases, as well, because all the food in here practically glows with fortitude, anti-oxidants, and robustliness.
February 7, 2017
The “C” word that really hurts doesn’t have four letters, it has six. It seems like it is everywhere sometimes, and not just because people are living long enough to get cancer. Far too many are struggling with this disease. The Cancer-Fighting Kitchen, 2nd ed. is a book for all of us, those who never want to get on the cancer train, those in the midst of that journey, and those who have made it to the other side and don’t want to go down that road again
The Cancer-Fighting Kitchen, 2nd ed. is a book rooted in science and peer review, not anecdotes and quackery. It’s not magic, they don’t promise miracles, but what they do promise you can rely on. Because it’s rooted in science, it’s practical. They aren’t going to tell you to eat blueberries at every meal of the day. It’s about eating a healthy, diverse diet of foods that encourage good health and discourage cancer growth.
When people take chemo, it can seem as though the treatment is worse than the disease. Chemo kills white blood cells, the mechanism for fighting infection. Leukopenia is common side effect, making the person with cancer susceptible to opportunistic infections even from the common bacteria that is party of our body’s natural fauna. All of a sudden, they can’t eat berries and celery and other raw fruits and vegetables that aren’t safely sealed inside a peel that keeps bacteria out. Sores in their mouths make some foods painful. Fighting cancer in the kitchen is not just about building up strength, but also about accommodating the side effects of treatment.
I am awed by the amount of thought and attention to detail that went into this book. There are recipe recommendations for different side effects from anemia to sore mouth. There’s suggested menus for before treatment, the day of treatment and after treatment. There is even quick fixes for when people’s taste buds act up and food flavors are off, suggestions such as adding some lemon juice if the food tastes too salty. There is a list of foods and spices and how they affect health. The authors recognize that not everyone can afford to buy organic everything, so they provide a list of those fruits and vegetables that you don’t really need to buy organic. This is not a restrictive, limiting cookbook. There are recipes with meat and with fat because this is not about fads, it’s about good nutrition.
It’s also about food that looks and tastes good. There are delicious recipes for soups, salads, veggies dishes, burgers, roasts, snacks and dips, teas, granita, elixirs and broths. The pictures are gorgeous and mouth-watering. You would want this cookbook for the recipes even if they did not promote good heath.
This book is important, not just to those who have cancer now, but to those who want to promote healthy eating to do as much as they can to prevent cancer, and for those who have survived cancer and don’t want another ride on that train. I wanted to read this book because my sister had cancer and struggled so much with the side effects, sore mouth, neutropenia (like leukopenia) and steroid-induced paralysis. When I received the book several months ago, I would call my sister and share some tips and suggestions, though she eventually promised to request the first edition from the library.
She died in November and to be honest, it’s a little hard to review this book because I wanted so badly for her to have this newest and best information in her hands. We all expected her to have more time. She was a great cook and a professional nutritionist herself, so she was interested and planned to read it as soon as it came out. I am glad, though, that other people will have this resource. I would recommend everyone have it, not just people with cancer, but those who want to avoid it. Also, when friends, family, or co-workers have cancer, you can look up ideas in the book and bring them a soup or broth or hotdish that will not just feed them, but help them with their treatment. Best of all, it will taste good.
The Cancer-Fighting Kitchen, 2nd ed. will be released on February 14th. I was provided an advance e-galley from the publisher through NetGalley
★★★★★
http://tonstantweaderreviews.wordpres...
The Cancer-Fighting Kitchen, 2nd ed. is a book rooted in science and peer review, not anecdotes and quackery. It’s not magic, they don’t promise miracles, but what they do promise you can rely on. Because it’s rooted in science, it’s practical. They aren’t going to tell you to eat blueberries at every meal of the day. It’s about eating a healthy, diverse diet of foods that encourage good health and discourage cancer growth.
When people take chemo, it can seem as though the treatment is worse than the disease. Chemo kills white blood cells, the mechanism for fighting infection. Leukopenia is common side effect, making the person with cancer susceptible to opportunistic infections even from the common bacteria that is party of our body’s natural fauna. All of a sudden, they can’t eat berries and celery and other raw fruits and vegetables that aren’t safely sealed inside a peel that keeps bacteria out. Sores in their mouths make some foods painful. Fighting cancer in the kitchen is not just about building up strength, but also about accommodating the side effects of treatment.
I am awed by the amount of thought and attention to detail that went into this book. There are recipe recommendations for different side effects from anemia to sore mouth. There’s suggested menus for before treatment, the day of treatment and after treatment. There is even quick fixes for when people’s taste buds act up and food flavors are off, suggestions such as adding some lemon juice if the food tastes too salty. There is a list of foods and spices and how they affect health. The authors recognize that not everyone can afford to buy organic everything, so they provide a list of those fruits and vegetables that you don’t really need to buy organic. This is not a restrictive, limiting cookbook. There are recipes with meat and with fat because this is not about fads, it’s about good nutrition.
It’s also about food that looks and tastes good. There are delicious recipes for soups, salads, veggies dishes, burgers, roasts, snacks and dips, teas, granita, elixirs and broths. The pictures are gorgeous and mouth-watering. You would want this cookbook for the recipes even if they did not promote good heath.
This book is important, not just to those who have cancer now, but to those who want to promote healthy eating to do as much as they can to prevent cancer, and for those who have survived cancer and don’t want another ride on that train. I wanted to read this book because my sister had cancer and struggled so much with the side effects, sore mouth, neutropenia (like leukopenia) and steroid-induced paralysis. When I received the book several months ago, I would call my sister and share some tips and suggestions, though she eventually promised to request the first edition from the library.
She died in November and to be honest, it’s a little hard to review this book because I wanted so badly for her to have this newest and best information in her hands. We all expected her to have more time. She was a great cook and a professional nutritionist herself, so she was interested and planned to read it as soon as it came out. I am glad, though, that other people will have this resource. I would recommend everyone have it, not just people with cancer, but those who want to avoid it. Also, when friends, family, or co-workers have cancer, you can look up ideas in the book and bring them a soup or broth or hotdish that will not just feed them, but help them with their treatment. Best of all, it will taste good.
The Cancer-Fighting Kitchen, 2nd ed. will be released on February 14th. I was provided an advance e-galley from the publisher through NetGalley
★★★★★
http://tonstantweaderreviews.wordpres...
April 25, 2012
This cookbook has become the Bible of my kitchen, replacing all of my other cookbooks. It is outstanding. Not only are almost all of the recipes delicious, they are healthy, easy, and relatively quick to make... oh and they happen to be cancer-fighting. My favorites are the curried hummus veggie pinwheels, blueberry compote, and chocolate orange muffins (sugar free!), but everything is delicious. Even my 5-year-old notoriously picky eater has enjoyed them (he eagerly ate sautéed swiss chard and quinoa!).
The thoughtful, well-researched information has also been a godsend to me as I go through chemotherapy. Katz has included a hefty section that lists recipes according to which chemotherapy side-effects they will ease. The book also includes extensive information with every recipe like helpful suggestions for substitutes and information on the health benefits of the ingredients. Get this book!
The thoughtful, well-researched information has also been a godsend to me as I go through chemotherapy. Katz has included a hefty section that lists recipes according to which chemotherapy side-effects they will ease. The book also includes extensive information with every recipe like helpful suggestions for substitutes and information on the health benefits of the ingredients. Get this book!
November 18, 2017
Everyone should read this important, yet beautiful, book. There is a lot of information, along with delicious recipes. Nutrition is so important and we need to know and implement as much as possible to enhance our lives. Thank you NetGalley and Ten Speed Press for the ARC. And thank you Rebecca Katz for sharing your passion with us!
October 13, 2015
This book was fun to look through. It had an interesting list of proposed modalities for each food's cancer fighting properties. The recipes were a bit ridiculously complex though. I have cancer. I'm lucky if I can smell food in the microwave or not cut myself chopping things. I'm not about to start making root vegetable pot pies from scratch right now. Cooking through Cancer Treatment to Recovery had a few more tasty and reasonable recipes.
July 8, 2018
Hippocrates was onto something when he said, "Food is medicine." My mother gives this book as a gift (along with a home-delivered meal) whenever she hears that one of her friends has been diagnosed with cancer. It's a great read and contains delicious recipes. The author has learned to address the common treatment side-effects of altered taste buds by adjusting four different elements (the acronym is F.A.S.S.): Fat content, Acid content, Salt content, and Sugar content. She also gives a great glossary of the health benefits associated with a wide variety of food, herbs, and spices.
October 1, 2021
Science backed recipes to help through many stages and side effects of cancer and treatment. The recipes were delicious and did help relieve some of the symptoms that seemed to be consistent struggles such as nausea, changes in taste, etc.
The removal of one star is because the book assumes that the individual has access to resources for the types of organic food, finances, and help or energy to prepare these meals, some of which are very time consuming.
The removal of one star is because the book assumes that the individual has access to resources for the types of organic food, finances, and help or energy to prepare these meals, some of which are very time consuming.
February 14, 2017
To start with, I am biased. I am a fan of Rebecca Katz and admire the quality of Ten Speed Press's publications. I did tell myself to keep an open mind as I began reading the cookbook.
I did not read far into the recipes before being seized by the desire to spend my day cooking in the kitchen.
I exercised self control, curled up on the sofa and immersed myself in the book which, in addition to providing needed nutritional information, validates the experience of cancer patients. At an often overwhelming time, Katz offers the person coping with this diagnosis ways to nourish herself on many levels. And provides support to caregivers who are also stressed.
Simple recipes for "dollops" that can be frozen and defrosted for later use make simple meals into something special...a way of emphasizing that the cancer patient's quality of life matters.
I look forward to cooking comfort recipes such as "Nana's Egg Salad" and the various rice puddings as well as "Cozy Chicken and Rice." And yes, there are more exotic recipes such as "Thai It Up Chicken Soup." The range of recipes is flexible enough to please a broad readership.
On a final note, anyone who is motivated to eat a healthy diet would benefit from this book.
I did not read far into the recipes before being seized by the desire to spend my day cooking in the kitchen.
I exercised self control, curled up on the sofa and immersed myself in the book which, in addition to providing needed nutritional information, validates the experience of cancer patients. At an often overwhelming time, Katz offers the person coping with this diagnosis ways to nourish herself on many levels. And provides support to caregivers who are also stressed.
Simple recipes for "dollops" that can be frozen and defrosted for later use make simple meals into something special...a way of emphasizing that the cancer patient's quality of life matters.
I look forward to cooking comfort recipes such as "Nana's Egg Salad" and the various rice puddings as well as "Cozy Chicken and Rice." And yes, there are more exotic recipes such as "Thai It Up Chicken Soup." The range of recipes is flexible enough to please a broad readership.
On a final note, anyone who is motivated to eat a healthy diet would benefit from this book.
April 9, 2019
There's a lot to like here for everyone. We don't talk enough about cancer prevention through diet; why wait until it gets you to get smart? I referred to this resource while cooking for my husband during his cancer treatment. Referencing a previous review, the amount of time in the kitchen these recipes require would be extremely challenging for someone going through cancer treatments. Instead it's for the caretaker who wants to lavish love through good nutrition.
The section on Dollops of Yum includes excellent drizzles and "creams" that add zest to food when taste buds go wonky. I especially like her velvety Rockin Black Bean Soup with Avocado Cream. Oh! The Middle Eastern Chickpea Burgers with a dollop of the Avocado Cream atop a bed of lightly dressed romaine and baby bok choy are another win.
The section on Dollops of Yum includes excellent drizzles and "creams" that add zest to food when taste buds go wonky. I especially like her velvety Rockin Black Bean Soup with Avocado Cream. Oh! The Middle Eastern Chickpea Burgers with a dollop of the Avocado Cream atop a bed of lightly dressed romaine and baby bok choy are another win.
September 9, 2020
Not to worry, my friends: this was a precautionary purchase, not one born of current necessity. I do wish I had had a copy of this while my dad was dying of multiple myeloma, though. The nutrition pointers, especially those specifically for those undergoing treatment for cancer of various kinds, are backed by research (although a lot of that research is more suggestive than definitive), and the recipes look tasty.
August 23, 2016
This is an up-to-date edition of The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery and well worth reading or gifting if you or a loved one is undergoing cancer treatment.
The author suggests, in her own words, that the book is a toolkit to be used to "address issues that commonly crop up during treatment and throughout recovery." To entice you to eat with a minimum of kitchen stress, and to help choose ingredients that will help you feel better, or soothe certain irritants.
I certainly am not in the health profession, my experience of these books has been maintaining the cookbook collection of our library. We have several similar cookbooks, but I always suggest that recent updates and information is always the best way to go, especially in a field that is making new discoveries regularly.
This book is useful, and soothing. It offers helpful ideas and explains how to achieve success in cooking easily. The first chapter focuses on how to use the book, and offers advice on nutrition, menu planning and dealing with palate/taste changes. Common side effects are addressed, and suggestions for using meals to help alleviate regularly encountered side effects.
The recipes themselves are healthy and flavourful. Recipe directions are easy to follow and considerate and unpretentious. The section on Tonics and Beverages is inspired. Cook's Notes, and nutritional and storage recommendation information accompany each recipe. The Cook's Notes suggest easy variations and substitutions, tips on technique, time-saving shortcuts, and how to alter ingredients to make the meal vegetarian or change the texture.
The only thing I did not like was that the 'Resources' section at the back seemed at times rather more like 'a word from our sponsors' than an ingredient/item sourcing guide. There were some good references, though. The Environmental Working Group for example, and references for finding local farmers markets and organic product suppliers.
Overall, strongly recommended.
**eARC Netgalley**
The author suggests, in her own words, that the book is a toolkit to be used to "address issues that commonly crop up during treatment and throughout recovery." To entice you to eat with a minimum of kitchen stress, and to help choose ingredients that will help you feel better, or soothe certain irritants.
I certainly am not in the health profession, my experience of these books has been maintaining the cookbook collection of our library. We have several similar cookbooks, but I always suggest that recent updates and information is always the best way to go, especially in a field that is making new discoveries regularly.
This book is useful, and soothing. It offers helpful ideas and explains how to achieve success in cooking easily. The first chapter focuses on how to use the book, and offers advice on nutrition, menu planning and dealing with palate/taste changes. Common side effects are addressed, and suggestions for using meals to help alleviate regularly encountered side effects.
The recipes themselves are healthy and flavourful. Recipe directions are easy to follow and considerate and unpretentious. The section on Tonics and Beverages is inspired. Cook's Notes, and nutritional and storage recommendation information accompany each recipe. The Cook's Notes suggest easy variations and substitutions, tips on technique, time-saving shortcuts, and how to alter ingredients to make the meal vegetarian or change the texture.
The only thing I did not like was that the 'Resources' section at the back seemed at times rather more like 'a word from our sponsors' than an ingredient/item sourcing guide. There were some good references, though. The Environmental Working Group for example, and references for finding local farmers markets and organic product suppliers.
Overall, strongly recommended.
**eARC Netgalley**
May 12, 2020
This is a beautifully designed and written book of recipes for people undergoing cancer treatment with a focus on whole foods, low-dairy, and ingredients with immune-supporting and (potentially) cancer fighting capabilities. Some recipes call for unusual ingredients (like kudzu powder or kombu), but most are pretty straightforward and, honestly, in this post-coronavirus world, it's also kind of fun to experiment with new-to-me tastes. Best of all, Katz includes some really helpful guides at the start of the cookbook, including an index breaking the recipes up by side-effect, some tips on how to organize friends and family to help you with meals, and a comprehensive list of ingredients and their benefits for cancer patients. It's also just a beautiful book with mouth-watering photography, a generous layout, and a real sense of the author's voice (sometimes in a goofy, but endearing way) in the introductions to each recipe. Depending on energy levels / cooking expertise, some of these recipes could be a little overwhelming, but there are a bunch with a few simple ingredients (and good instructions on how to portion them out to freeze or store for later). As a stage IV patient who is not having traditional chemotherapy, so far the taste-altering and energy-depleting impact of that treatment isn't part of my life, but nausea, weight-loss, and stomach issues do seem to be part of my life for now at least, and I'm happy to have some ideas for healthy, intriguing recipes that will help me out.
July 20, 2010
This is the other best cookbook on the planet! An elegant collection of recipes with solid science and wise advice about healthy cooking for all of us. And it won 2 International Association of Culinary Professionals (IACP) awards in 2010- best healthy cookbook AND the first ever people's choice, edging out 50 other titles! Beautiful photographs, outstanding taste, sparkling humor and useful information make this a complete winner.
March 13, 2012
I made the calming kudzu elixir this weekend when my stomach was upset. Rebecca says it's like a hug. Heck if she wasn't right. My stomach calmed down immediately. It was delicious and easy to make. I made it again the next night for my boyfriend and we put it over ice cream. Better than caramel any caramel sauce I've ever had! (FYI, it was mostly organic apple juice)
Rebecca has the rare ability of writing a cookbook that makes me feel like I'm hanging out with my best friend.
Rebecca has the rare ability of writing a cookbook that makes me feel like I'm hanging out with my best friend.
July 28, 2019
I LOVED this cookbook. It really helped me during my 2 courses of breast cancer treatments, especially during chemo when I had little appetite, strange tastes (sour/sweet/salty sensations were all haywire), and stomach upsets. I still make some of her recipes (like the "healing tea"), even though I am now several years cancer-free. My parents have her "Longevity Kitchen" book and have enjoyed it. I really want to read her new one for the mind - that's on my list of "to reads"!
June 11, 2014
as a cancer survivor this books quite literally can be a lifesaver. The recipes are good but it breaks down what you need to replace after various treatments. the miracle broth truly is a miracle
March 20, 2018
this book was great. A good friend of mine was going through Breast Cancer chemotherapy and this really gave me some great ideas for the meal chain.
May 13, 2018
I purchased this book not because I had cancer. This author has very healthy recipes and is an excellent teacher. I have all of her cookbooks. I use them regularly.
June 16, 2024
First of all, I am a cancer patient (cervical; diagnosed December 13, 2023) so this review is based on my experience with treatment and now living in the liminal space between radiation plus chemotherapy and finding out whether that treatment worked (I am only 2 months out of treatment). Secondly, I purchased this book thinking that I would use it during and after treatment. It was not meant to be.
That said, this book is only helpful to the cancer patient while in treatment in two ways:
1. There is a really good list of recipes to counteract specific side effects from treatment, but many cancer fighting cookbooks have this information. Sadly, I cannot tell you whether they work for any of the side effects because of the downside below.
2. There is a large list of specific foods that are considered "cancer-fighting ingredients" with a short explanation of how/why.
The downside:
While the recipes in the book look quite delicious, so many of them feature a lot of prep work or are just a bit too complicated for the cancer patient to make for themselves. I supposed if you had someone in the household or support team that could cook for you, this would be more useful. But as a patient, many times the exhaustion/fatigue/nausea/other side effects are so overwhelming that you just can't spend that much time in the kitchen. Most patients I know, including me, end up turning to some kind of meal shake because it is the only thing that they can stomach. Just whisking a gravy or a roux would exhaust me, so I really can't see a patient spending time preparing "Baked Citrus Halibut with Signora's Tomato Sauce" (with the addition of "Olive and Caper Relish") and then being able to eat it with any success while undergoing chemotherapy. It's not just the nausea, but the fact that many foods lose their original taste to a metallic tang (my therapy was platinum based).
So, while I give this cookbook a good four stars for the information, layout, and taste possibilities of several of the recipes, it's not very practical for the patient to do the cooking. That said, I do plan on using this book in the future as my strength comes back the further out I am from therapies.
That said, this book is only helpful to the cancer patient while in treatment in two ways:
1. There is a really good list of recipes to counteract specific side effects from treatment, but many cancer fighting cookbooks have this information. Sadly, I cannot tell you whether they work for any of the side effects because of the downside below.
2. There is a large list of specific foods that are considered "cancer-fighting ingredients" with a short explanation of how/why.
The downside:
While the recipes in the book look quite delicious, so many of them feature a lot of prep work or are just a bit too complicated for the cancer patient to make for themselves. I supposed if you had someone in the household or support team that could cook for you, this would be more useful. But as a patient, many times the exhaustion/fatigue/nausea/other side effects are so overwhelming that you just can't spend that much time in the kitchen. Most patients I know, including me, end up turning to some kind of meal shake because it is the only thing that they can stomach. Just whisking a gravy or a roux would exhaust me, so I really can't see a patient spending time preparing "Baked Citrus Halibut with Signora's Tomato Sauce" (with the addition of "Olive and Caper Relish") and then being able to eat it with any success while undergoing chemotherapy. It's not just the nausea, but the fact that many foods lose their original taste to a metallic tang (my therapy was platinum based).
So, while I give this cookbook a good four stars for the information, layout, and taste possibilities of several of the recipes, it's not very practical for the patient to do the cooking. That said, I do plan on using this book in the future as my strength comes back the further out I am from therapies.
February 17, 2022
I'm not a cookbook collector. I don't generally read them from cover-to-cover, or delight in flipping through and contemplating recipes. But since 5/6 of the family have a chronic illness that is treated with diet, I've had to spend a lot more time thinking about cooking lately. While cancer is not on our family radar (yet), a lot of the same food principles apply. And even though this cookbook is not labeled gluten free, there are only one or two recipes that contain gluten.
I sat down this morning before the kids got up, intending to flip through the book. Instead, I read it cover to cover, and was delighted to find a lot of recipes that sounded like something my family would enjoy. (Or at least be willing to try.) At first, I thought about copying down the best ones, but as the list of "yes, we should try this!" grew, I decided to just order my own copy of the book. It's on its way now, and this copy will head back to the library.
I sat down this morning before the kids got up, intending to flip through the book. Instead, I read it cover to cover, and was delighted to find a lot of recipes that sounded like something my family would enjoy. (Or at least be willing to try.) At first, I thought about copying down the best ones, but as the list of "yes, we should try this!" grew, I decided to just order my own copy of the book. It's on its way now, and this copy will head back to the library.
September 20, 2021
This is a book whose title says what the author wants it to say, but I highly suspect that when I try the recipes within it, I'll find that it's a bit more than a cancer-fighting recipe book in the sense conveyed by the title. The recipes are touted to help those who are undergoing cancer treatment. As a fairly accomplished cook, however, the ingredient lists tell me that these are wholesome dishes that anyone will enjoy. And who knows? They might be as effective at preventing cancer as they are at assisting those who have it.
I will point out to the authors that there is one serious proofreading flaw in the book: the last four lines on p. 28 are repeated at the top of p. 29. Otherwise, it's a well-written and produced book, lush with color photographs of many of the dishes. I can't wait to try some of these!
I will point out to the authors that there is one serious proofreading flaw in the book: the last four lines on p. 28 are repeated at the top of p. 29. Otherwise, it's a well-written and produced book, lush with color photographs of many of the dishes. I can't wait to try some of these!
May 27, 2021
I hope no one ever finds themselves in the position of having to read this book.i am currently a cancer caregiver and this book was given to me as a gift. It is honestly one of the most thoughtful and useful gifts I have ever received. I learned so much about nutrition from this book. It will give you tips on how to fight side effects and remain nourished. It also shows you ways to make food more palatable when everything tastes awful The magic mineral broth is amazing and will always be in my recipe collection.
February 28, 2022
I'm not truly finished, but that's the nature of a cookbook. I originally got this from the library after it was recommended by someone in my daughter's support group. Soon after the loaned copy arrived, I purchased my own. Lots of good recipes, of course, but the "foods that help" for all sorts of side effects is very useful. When so much is out of your control, it's nice to know there are positive changes you can make.
March 17, 2025
I made 6 recipes from this and they are all great. I can not recommend the ginger ale enough, I will never drink the canned stuff again. Plus the list of cancer-specific foods is something everyone should have as a reference for the pantry.
October 11, 2017
This is such a good book and has lots of helpful recipes. I feel this book helps any survivor and who is dealing with treatment.
October 22, 2017
Healthy eating, chef-quality recipes that work for anyone striving to eat more nutritiously.
June 5, 2018
Much like the Dr. Joel Fuhrman books, but focused on people being treated for cancer. The goal here is to pack dishes with vegetables, herbs and spices. Lots of flavor and lots of nutrients.
July 21, 2019
Some good info but the recipes are far too complex for the circumstances.
January 2, 2022
Well-organized recipes with solid back information. Helped a lot during and even post treatment. Delicious recipes.
August 24, 2022
Excellent cookbook for someone fighting cancer or as the caregiver.
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