Cooking with Foods That Fight Cancer [Import] [Paperback]

Richard Béliveau (Author), Denis Gingras (Author)

Book Description

Publication Date: October 16, 2007

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.

Editorial Reviews

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

Product Details

• Paperback: 272 pages
• Publisher: McClelland & Stewart (October 16, 2007)
• Language: English
• ISBN-10: 0771011369
• ISBN-13: 978-0771011368
• Product Dimensions: 8.4 x 0.6 x 8.4 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #187,478 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

26 of 27 people found the following review helpful:

2.0 out of 5 stars Nice looking, difficult to USE, July 5, 2009

By 

MOM2-3 "student-mom" (Troy, Michigan) - See all my reviews

This review is from: Cooking with Foods That Fight Cancer (Paperback)

I would have liked to give this book 5 stars, but it has serious flaws for a cook book. I have read Anti-Cancer, the book on which these recipes are based. A whole half of this book is dedicated to reiterating what foods can fight cancer. The second half is the "cookbook". The major problem with the ease of use of the cookbook is that the index is useless! Browsing through the recipes, I noticed at least 4 recipes that feature lentils. When I was ready to make some Lentil and Carrot Soup, I open the book's index to find the recipe. In the index, Lentil is not listed. Nor is Carrot. Nor Soup! Now I've got to flip through the beautiful photos and other recipes hoping to come across the one I want. That's a disappointment. The editor of this book needs a different job.

18 of 18 people found the following review helpful:

5.0 out of 5 stars Wonderful Book!, December 1, 2007

By 

R. Zettler - See all my reviews
(REAL NAME)   

This review is from: Cooking with Foods That Fight Cancer (Paperback)

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.

19 of 21 people found the following review helpful:

4.0 out of 5 stars beautiful cookbook-- but sugar?, December 28, 2007

By 

E. Lynch "INFJ Emily" (TX USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Cooking with Foods That Fight Cancer (Paperback)

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.