by Richard Béliveau, Denis Gingras · ISBN 9782221110317
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«Cuisiner avec les aliments contre le cancer» is the anti-cancer cookbook by Richard Béliveau and Denis Gingras, published by R. Laffont in French.
The authors describe how foods rich in anti-cancer molecules slow the progression of precancerous cells, like a non-toxic preventive chemotherapy. It includes more than 160 recipes from chefs of the Fondation Serge-Bruyère, a list of anti-cancer foods, and culinary traditions from various cultures, with wine and chocolate.
Published in 2008, with 267 pages. Foreword by David Servan-Schreiber and a practical complement to his book Anticancer.
Recommended for readers interested in food as a tool for oncological prevention and in healthy cooking with varied recipes.
Richard Béliveau is currently the director of the Molecular Medicine Laboratory and a researcher in the Department of Neurosurgery at Notre-Dame Hospital. Additionally, he holds the Claude-Bertrand Chair in Neurosurgery at the Centre hospitalier de l'Université de Montréal.
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