Just when I thought it would never be safe to go back in the kitchen, look what arrived last night — out of the blue:
A review copy of The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz and Mat Edelson.
I am so thrilled, I barely slept.
After seven months of bad food news and giving up favourites, this beautiful and brainy book brings me and my family 150 brand new science-based and scrumptious-looking recipes in more than 200 pages packed full of meaty and easily digested nutritional know-how.
Recipes are indexed by symptoms, from anemia through weight loss. A “Culinary Pharmacy” sings the specific praises of 98 common cancer-fighting foods. Tips for shopping, cooking, storing, reheating and customizing recipes are sprinkled generously throughout. Mouth-watering photos and inviting, informative preambles join prep time, cook time and fascinating facts for each carefully crafted recipe.
Soups, salads, pilafs, roasts, filets and chick pea burgers. Smoothies, salsas, creams, compotes, dips and drizzles. Custards, cookies, puddings and macaroons. All built to build bodies that give bad cells the boot.
Can you see why I couldn’t sleep?
I’ll be lugging this hardcover treasure to radiation, soaking up every word.
And drooling in the waiting room.
You can view a webcast of the Cancer-Fighting Kitchen Workshop online on specific dates in late April. Check the schedule here.