Anti-Cancer Cooking Publication date : April 27, 2016
David Khayat is Head of Oncology at La Pitié-Salpêtrière hospital, Paris, and a Professor at Pierre-et-Marie-Curie university. His previous works published by Editions Odile Jacob have been bookstore successes: Les Chemins de l’espoir (“The Roads of Hope”), le Vrai régime anticancer (“The Real Anti-Cancer Diet”), Les recettes gourmandes anticancer (“Gourmet Anti-Cancer Recipes”), De larmes et de sang (“Tears and Blood”), Prévenir le cancer (“Preventing Cancer”). This book is co-authored with his daughter, Cécile Khayat, who created and prepared the recipes, and Nathalie Hutter-Lardeau adds her expertise as a nutrition specialist.
Professor Khayat’s previous book Prévenir le cancer, ça dépend aussi de vous (“Preventing Cancer: It Depends On You, Too”), examined the items in our diet that should be prioritized, or excluded, in order to give us better odds in limiting the risk of cancer.
In this new book, David Khayat has worked with his daughter Cécile, an outstanding young chef, to bring us a true anti-cancer cuisine that we can use every day. Knowing about how to limit cancer risks is good. Knowing what to do with that knowledge is even better. And it starts with what we put on our plates every day. These are simple everyday choices, small gestures which together can produce effects that bring a positive benefit to our health.
A truly practical guide to everyday cooking, this book features detailed information of the benefits and the nutritional and anti-cancer properties of 60 ingredients — how to choose them, combine them, prepare and cook them; and 120 diverse and seasonal recipes that make special use of an ingredient chosen for its anti-cancer benefits.