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Cancel Cancer: Cancer Facts & Great Recipes for Cancer Patients Cookbook

  • 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)

    Condition: New

    Illustrations: Full color

    Pages: 301

    Publication Date: December 2013

  • Table of Contents

    • Chapter 1: Cancer is More Common than you Think
    • Chapter 2: Terrorist in the Body- The Nature of Cancer
    • Chapter 3: Roots of Terrorism – The Causes of Cancer
    • Chapter 4: Avoiding the Deadly Crab- The Prevention of Cancer
    • Chapter 5: Better Early than Late- Screening for Cancer
    • Chapter 6: Weapons of War: Different Modalities of Treatment
    • Chapter 7: Strategies of War: Localised Treatment vs. Whole Body Treatment. Short Treatment vs Extended Treatment
    • Chapter 8: Cancer Treatment Custom-made: Tailoring the Treatment to Fit Each Patient/Encountering Resistance to Treatment
    • Chapter 9: A Hundred Schools of Thought: Life after Diagnosis of Cancer
    • Chapter 10: Last Leg of the Journey: Handling End-of-Life Matters
    • Chapter 11: Obstacles to Treatment: Issues of Cost and Age

    Healthy Recipes

    • Red Onion and Organic Green Apple Salad
    • Bruschetta Trio- Avocado, Tomato, Mixed Green Salad
    • Corn-fed Chicken Breast Wrap
    • Steamed Norwegian Salmon with Potato and Leek
    • Pan-roasted Sea Perch with Fruit Salsa
    • Pan-seared Fillet of Grouper with Garlic Cream
    • Steamed Pears with Dried Lily Bulbs and Dried Longan
    • Cranberry and Cherry Compote
    • Fresh Raspberry Mousse
    • Sour Cream Mango Pudding

    Recipes for Pre-Treatment

    • Healthy Mushroom Toast
    • Papaya Cup with Avocado and Salmon
    • Steamed Turbot Fillet with Asparagus Soup
    • Steamed Threadfin Fillet with Sauteed Brussels Sprout and Tomato Nage
    • Chicken Terrine with Asparagus, Carrot and Shiitake Mushrooms
    • Baked Atlantic Cod Fish with Sauteed Cabbage and Citrus Cream Sauce
    • Pumpkin Soup with Toasted Flaxseed Crotons
    • Fresh Mushroom Terrine
    • Mint Carrot Granite
    • Orange and Blueberry Jelly

    Recipes for During Treatment

    • Pan-seared Chicken Breast with Carrot Puree and Roasted Vine Tomato
    • Warm Cauliflower Soup
    • Organic Carrot and Orange Soup
    • Asparagus, Arugula and Tomato Salad
    • Pan-fried Scallops with Strawberries and Balsamic Sauce
    • Turmeric Garlic Chicken with Spinach, Peas and Crispy Ginger
    • Baked Salmon with Parsley and Cracker Crust
    • Corn-fed Chicken Breast with Boiled Garlic and ProSure Potato Mash
    • ProSure Orange and Pana Cotta
    • ProSure with Cereals and Berries

    Recipes for Post Treatment

    • Cold Silken Tofu with Vine Tomatos and Orange Honey Dressing
    • Couscous and Vegetable Chowder with ProSure
    • Japanese Cucumber Puree with Seaweed
    • Steamed Egg with ProSure, Honshimeiji Mushrooms and Spring Onion
    • Steamed Seabass on Watercress with Celeriac Mash
    • Green Tea Parfait
    • Vanilla Bean Egg Pudding
    • Eggless Chocolate Mousse
    • Mango Pudding
    • Sweet Potato Custard
  • 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.




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