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The Cancer-Fighting Kitchen: Nourishing, Big- Flavor Recipes for Cancer Treatment and Recovery,9781587613449

The Cancer-Fighting Kitchen: Nourishing, Big- Flavor Recipes for Cancer Treatment and Recovery

by
Edition:
1st
ISBN13:

9781587613449

ISBN10:
1587613441
Format:
Hardcover
Pub. Date:
8/1/2009
Publisher(s):
RANDOM HOUSE
List Price: $32.50

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Questions About This Book?

What version or edition is this?
This is the 1st edition with a publication date of 8/1/2009.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.

Summary

Cancer patients and their caretakers want science-based recipes that are tasty, healthful, and easy to prepare. "The Cancer-Fighting Kitchen" includes numerous recipes along with a full nutritional analysis for each one.

Author Biography

As 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. Visit www.rebeccakatz.com for more information.

MAT EDELSON is an award-winning medical, science, and sports journalist and the former director of the Johns Hopkins Health News Minute, a nationally syndicated consumer health radio feature. He lives in Baltimore, Maryland.

Excerpts

Introduction

If you’ve picked up this book, it’s probably because you or someone very close to you is going through a difficult time. A cancer diagnosis and the prospect of cancer treatment is scary, even for the most upbeat soul. There are probably a million questions and thoughts running around your head, and while I can’t address them all, I can speak to one: Am I going to enjoy eating during treatment? Heck, am I going to be able to eat at all?

This book is all about enhancing your appetite during treatment, and much more. For me, the key concept is something I think of as “the power of yum,” a phrase I’ve used throughout my career as a “culinary translator,” if you will. I work with oncologists, nutritionists, and cancer wellness professionals to help their patients stay well fed during treatment by translating nutritional recommendations into delicious, nourishing meals. To me, this was always the power of yum in action: showing people that great nutrition and great taste could join together joyously on the same plate. Working with cancer patients for the past decade, I’ve seen heartening results. People who had truly disconnected from food could be brought back to the table and nourished, so long as the food was appealing to all the senses; was presented in a manner that fit their often shifting tastes and appetite (think small, nutrient-dense portions that are easily stored and reheated); and could easily be shopped for, prepped, and cooked by either the patient or their caregivers.

If that was all there was to the power of yum, I’d be eternally grateful. It turns out that this is only half of the story. Over the past five years, the study of nutrition has expanded, exploded really, especially when it comes to understanding the many incredible properties foods have to fight cancer and limit the side effects of treatment. This isn’t fly-by-night science either; it’s the result of thousands of credible studies done by the country’s finest academic research institutes and presented in first-rate peer-reviewed scientific journals such theNew England Journal of Medicineand theJournal of the American Medical Association.

As a chef, I’ve been awed by this data and, truth be told, a little intimidated. I intuitively and experientially understood how taste and flavor could positively affect the people I worked with. It had long been known that as many as 80 percent of cancer patients were malnourished, in some cases leaving them too weakened to withstand ongoing treatment. By keeping them nourished with healthy foods, both the patients and I knew they stood a better chance of making the transition from patient to survivor.

Still, it seemed like a new study was coming out every week on this food or that, and all of this nutritional data was a bit confusing to me. And from the conversations I had with clients, I knew it was confounding to them at times. Yet this information held such promise that I decided I’d better learn to talk the talk. I was excited at the prospect of being able to make dishes that not only tasted great, but could make someone with a specific side effect feel better.

So I went and got a masters in nutrition, not to impress my clients, but to be able to converse with those doctors and scientists working in the trenches with these foods to get a feel for where the research and the cancer-food connection was strong and where it wasn’t, and so I could translate all that information into more outrageously scrumptious dishes to lure people in treatment back to the table.

The result of this melding of science and taste is the cookbook and resource you hold in your hands. It’s the culmination of conversations with what I think of as my counsel of experts: more than a dozen of the best minds in medical and cancer wellness in the country. Each of th

Excerpted from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz, Mat Edelson
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.


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