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Cooking with Foods That Fight Cancer

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Cooking with Foods That Fight Cancer

by Richard Béliveau, Denis Gingras

McClelland & Stewart | October 16, 2007 | Trade Paperback

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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    Rating: 5/5

    An Ounce of Prevention...

    Health Advisor

    • Trusted Advisor - Health

    4 years ago

    The author, Richard Béliveau, holds the Chair in the Prevention and Treatment of Cancer at the Université du Québec à Montréal, where he is a professor in the Chemistry and Biochemistry Department. Dr. Béliveau is the director of the Molecular Medicine Laboratory of UQAM Hôpital Sainte-Justine. His previous book, Foods that fight Cancer, has been translated into 18 languages. This is a highly readable book with beautiful pictures and 160 wonderful recipes from top chefs in Montreal and Quebec.

    "When you are eating plant products, you are treating yourself to a daily dose of chemoprevention," he said - a kind of non-toxic chemotherapy. More than 60 per cent of the drugs used in clinical chemotherapy to treat cancer are plant-derived."

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From the Publisher

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.

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.

Trade Paperback

272 Pages, 8.37 x 8.39 x 0.59 in

October 16, 2007

McClelland & Stewart

English


0771011369
9780771011368

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