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One Bite at a Time, Revised: Nourishing Recipes for Cancer Survivors and Their Friends, by Rebecca Katz Mat Edelson
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From the Publisher
A cookbook for cancer patients with more than 85 recipes, featuring full nutritional analysis and anecdotes from cancer survivors. * Featuring a new introduction and a new appendix cross-referencing the most beneficial, sustaining recipes for various cancers and treatment regimens. * Up to 80 percent of cancer patients are undernourished.
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About the Author
REBECCA KATZ is the founder of the Inner Cook and senior chef at Commonweal Cancer Help Program in Marin County, California. THE AUTHOR SCOOPIf you had to boil your book’s message down to one sentence, what would it be? Good nutrition and great taste don’t have to sit at opposite ends of the table! What are you working on now? I’m working on a second book for people undergoing cancer treatment that will cross reference specific symptoms and cancer types with foods that will bolster the effectiveness and outcome of their treatment. Do you eat your vegetables? I love my veggies. Especially the stud vegetable, broccoli! I even love my dark leafy greens, sautéed in a bath of olive oil and garlic. Tell me something that other people might not know about you. I’m a certified food fondler. Have any good pet stories? Bella is my 4 ½ year old Portuguese Water Dog. She is the ultimate kitchen dog with an amazing nose. Currently, she has a job—every Monday, I bring her to a clinic in San Anselmo where she is a part of the second Canine Cancer Scent Study in the country. A dog’s olfactory senses are 800% more sensitive than humans. A dog can smell cancerous molecules through the breath, even before a scan can diagnose the presence of cancer in the body. Dogs are redefining the “Pet Scan.” She works for treats. Her nose is so sensitive, that if I am making one of my regular dishes, and I forget to add the carrots, she will take her paw and scratch my leg to remind me.
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Product details
Paperback: 176 pages
Publisher: Celestial Arts; 2nd ed. edition (October 1, 2008)
Language: English
ISBN-10: 1587613271
ISBN-13: 978-1587613272
Product Dimensions:
9.2 x 0.6 x 10.9 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
146 customer reviews
Amazon Best Sellers Rank:
#74,292 in Books (See Top 100 in Books)
We live rural. That means we've searched 5 grocery stores and can't find many of the ingredients, not even shallots, so many of the ingredients just weren't available to us. I must also admit that I'm 60 yrs old and only own 2 other cookbooks; so I was greatly confused by directions such as "the aroma will tell you when it's ready" (Yukon Gold Potato Leek Soup" and "simmer until the full richness of the vegetables can be tasted" (Magic Mineral Broth - still don't understand throwing away the ingredients you've just spent hours simmering)After much online ordering of whatever ingredients I could find online and then simmering, baking, and pureeing for hours my mom's reaction was to ask if I could add some meat to the soup, so I added some sausage and she was much happier.I do appreciate that this forced me to try several other new recipes I found online to use up the unusual ingredients I had to stock. But if your "patient" is more of a red meat eater you may have problems. This also tilts towards an Asian flavor profile, which mom didn't appreciate.Another recommendation would be to cross index in both directions. The Yukon Potato Leek Soup did refer to the Mineral Broth recipe as the base BUT it would have helped to have listed under the Mineral Broth the other recipes that used that as a base. Same for other base recipes such as pesto.
I bought this cookbook because my brother was going through chemo and I wanted to know what I could cook for him that he would enjoy. The recipes in it were so delicious and flavorful that I immediately bought a second cookbook for me to cook from at home. The recipes are gourmet-level delectable, healthy, easy to cook, and look beautiful. There's a lot of tips included about how to adapt recipes and what the principles behind the delicious flavor combinations are. This is a great cookbook for anyone, not just people going through cancer.
As a cancer patient going through Chemotherapy, I wanted to know what I could do to help boost my immune system and to try to keep myself as "healthy" as possible during and after treatment to help support what the meds and doctors had been doing. At first I didn't get much response from my oncologist and it happened that the Nutritionist was on leave at the Lombardi Cancer Center, where I am a patient....Then a friend told me about this author, Rebecca Katz, and a book called The Cancer Fighting Kitchen... so I looked it up on Amazon, and found that she has a follow up book as well... I bought both... and since then my life as a Cancer Patient has been radically changed and has IMPROVED!This book is an incredible, amazing and INVALUABLE resource for Cancer Patients, their families and their caregivers... both books are, really... The introductory chapters are essential reading and they help the patient and the food preparers understand the issues that are important for the patient - from nutritional intake, to issues of flavor, consistency, dealing with lack of appetite, nausea, mouth sores and other things...The author is a chef who has a master's in Nutrition and who works with some of the country's top oncologists as well as with cancer patients to design customized nutritional eating plans for them. So she comes at this issue from different angles, and one of the most wonderful things about that is that the recipes are easy --- healthy ---- and delicious... for everyone! People who aren't fighting cancer will also enjoy eating the foods that are in this book, and that is the most wonderful part of the entire thing, because cancer patients will not miss the gathering and sharing of meals in company of family and friends... eating is no longer a solitary, tasteless and miserable experience - it is something to look forward to and play with.I can't say enough good about this book (and its predecessor volume) and about what this chef/nutritionist/author has done to help cancer patients and their caregivers.If you have cancer or if you are related to or know someone with cancer... GET THIS BOOK... !
These recipes are really really tasty! I got the book to make food for a friend with cancer, didn't expect to use it for cooking for my own family, but I will. The discussion on FASS (fat, acid, salt, sweet) was a great reminder for me and I think would be revelatory for anyone who hasn't heard it before. I'd recommend this book for anyone who's cooked something that turned out bland and didn't know what to do about it as well as anyone who is cooking for someone who is having a hard time getting enough food (due to illness, chemo, etc.), as well as anyone who wants to know how to make a bizarrely delicious & buttery shortbread crust without using any butter. I also enjoy the discussions of making healthy foods where "healthy" isn't a code word for "lower calorie" or "low fat."
While I really do like this cookbook, it has some pretty fancy recipes with some interesting, not often seen ingredients. (at least not often seen in Wyoming, lol!) While I am going through chemo, I will probably not find myself making many of these recipes, but once I am feeling better, I will dig in. I think if you are not quite Iron Chef, the other book "Cancer Fighting Kitchen" may be a better choice. The recipes seem to be more like every day foods than fancier fare. Both are wonderful!
Appealing recipes but complicated multi-step prep recipes. Not very practical for during the week! Not a beginners' cookbook for this healthier lifestyle.
As I write thus the aroma of Magic Mineral Broth is coming from my kitchen. Rebecca Katz has expanded our "tastebuds boundaries " with her amazing recipes. As a breast cancer survivor who loves good food, wants to eat healthy, and not get too bogged down in complicated recipes, I highly recommend her cookbooks. To your health!!
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