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Cooking with Foods That Fight CancerBy Richard Béliveau, Denis Gingras
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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.
- Sales Rank: #553634 in Books
- Published on: 2007-10-16
- Released on: 2007-10-16
- Format: International Edition
- Original language: English
- Number of items: 1
- Dimensions: 8.39" h x .59" w x 8.37" l, 1.68 pounds
- Binding: Paperback
- 272 pages
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
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