In developed society, one in three people will develop cancer within his or her lifetime. Cancer is now a clear and present danger. A head-in the sand attitude of avoiding this dreaded subject will no longer do. Over the years, intensive care research has build up a wealth of knowledge on the subject. With knowledge comes power—the power to beat Cancer.
Putting faith in hearsay or baseless treatment methods will only worsen your health and cause you to lose the fight against cancer. This book will open your eyes to what cancer really is and answer the questions you have about this much-misunderstood disease. Allow cancer specialist Dr. Wong to enlighten you with these simple-to-understand yet indispensable cancer facts, while Chef Eric will aid your journey to good health with these great recipes.
Title: Cancel Cancer: Cancer Facts & Great Recipes for Cancer Patients
Author: Eric Teo
Language: Bilingual- English and Mandarin Chinese (Simplified)
Illustrations: Full color
Publication Date: December 2013
Recipes for Pre-Treatment
Recipes for During Treatment
Recipes for Post Treatment
Chef Eric Teo brings 24 years of culinary experience to the Mandarin Oriental, Singapore. Chef Teo started as a chef apprentice, and it took him ten years to rise up the ranks and assume the position of Executive Chef. He has won numerous international culinary recognitions for his innovative culinary style. He was the World Gourmet Summit Executive Chef of the Year for three consecutive years 2006, 2008 and 2009. His achievements put Singapore on the world map as a food capital.
Chef Eric Teo is now the Executive Chef at the prestigious Mandarin Oriental, Singapore. He wants to continue to surpass the excellent standards set by his peers around the world and to bring the food and beverage offerings at Mandarin Oriental, Singapore up another notch. Eric Teo’s Simply Singaporean is his first soup recipe cookbook.
Book Information Contents About the Author Chef Judy Koh, Managing Director and Executive Chef of Creative Culinaire The School and Caffe Pralet, has close to two decades of professional baking and cooking experience. In this book, she invites every baking aficionado to join her in the pursuit of happy baking, while she guides you, step by step, through the different recipes to create mouthwatering and professional cakes, cookies, tarts, pies, puffs and more. Title: Baking with Judy Author: Judy Koh Language: Bilingual- English and Mandarin Chinese (Simplified) Condition: New Illustrations: Full color Pages: 121 Publication Date: December 2013 Table of...
Book Information Contents About the Author Ever walked into Chinatown and wondered what all the dried seafood and foodstuffs are used for? Abalone, Sea Cucumber, shark’s fin, fish maw, bird’s nest, pig tendon, mushroom, black fungus, scallop, oyster—all these ingredients can be very expensive and intimidating to bring into the kitchen. But, fear not. Many people think it is hard to prepare these foods, and being expensive, they don’t want to take a risk. Many others worry about the long and laborious process it takes to prepare these ingredients. None of this is true. Featuring 50 different ingredients in 100...
Book Information Contents About the Author Flavors from the past are savored ideas etched in our memories, unforgettable and sentimental. Perhaps some of the traditional treats are still available today, but the authentic tastes-made by traditional skills using natural ingredients are somewhat lost. Malaysian veteran culinary instructor Madam Choong Su Yin revives 50 traditional recipes that are generously flavored and infused with love. These recipes- which include wormwood leaf glutinous rice kueh, white layer cake, fried needle noodles and onde-onde- bring back fond memories of those good old days. May they ignite a culinary passion in the young generation in...
Book Information Contents About the Author Northern Malaysia is a simple place. The further north you go, the more greenery there is. This simplicity is reflected in the cooking methods and presentation of the local dishes. Due to its geographical proximity to Thailand, the cuisine in the Northern states of Perlis and Kedah traditionally tend to be sour, spicy and sweet. A lot of spices and herbs, such as lemon grass, basil, assam paste (tamarind), kalamansi lime leaf and bird’s eye chilli are used to create the fresh, distinctive and exciting taste of these dishes. In this book, author Koh...