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 Beliveau is a leading authority in the field of cancer research. He holds the Chair in the Prevention and Treatment of Cancer at the Universite du Quebec a Montreal, where he is a professor in the Chemistry and Biochemistry Department. Dr. Beliveau is the director of the Molecular Medicine Laboratory of UQAMHopital Sainte-Justine (Centre de cancerologie Charles-Bruneau).
Frequently called on to talk about his research, he is a regular commentator on local and national radio and television programs.
Denis Gingras is a researcher in the Molecular Medicine Laboratory of UQAM-Hopital Sainte-Justine (Centre de cancerologie Charles-Bruneau) and the Universite du Quebec a Montreal.
Denis Gingras has worked for years on the borderline between science and literature. For fifteen years he was a researcher specializing in oncology at Montreal's Sainte-Justine Hospital. His book "Foods that Fight Cancer" has been translated into twenty-five languages.