Cooking With Foods That Fight Cancer - Couverture souple

Beliveau, Richard, Ph.D.; Gingras, Denis

Couverture souple

ISBN 10 : 0771011369 ISBN 13 : 9780771011368

Editeur : McClelland & Stewart Ltd, 2007

Synopsis

Paperback

A propos du livre

Extrait

Beef with lemongrass

4 servings
Preparation time: 20 minutes
Difficulty: easy

Beef with lemongrass is delicious with perfumed steamed rice seasoned with fish sauce.

175 ml (3/4 cup) vegetable oil
160 g (1 cup) onions, finely sliced
2 tsp garlic, minced
2 tbsp lemongrass, chopped
2 tsp fresh ginger, minced
160 g (1 cup) green onions, finely sliced
500 g (1 lb) beef, Chinese fondue cut
60 ml (1/4 cup) fish sauce (nuoc-­mâm or nam pla)
2 tsp sugar
2 tbsp sesame seeds, toasted
Salt and freshly ground pepper
Several leaves of fresh coriander

Heat the wok over high heat, add the oil and cook the onions, garlic, lemongrass, ginger, green onions, and beef over medium-­high heat for 1 to 2 minutes.

Add the fish sauce, sugar, and sesame seeds. Season with salt and pepper to taste, and cook for 1 to 2 minutes over medium-­high heat.

Serve immediately, garnishing with the coriander leaves.

Yves Moscato, chefco-proprietor of 48 St-Paul, Cuisine_monde in Quebec
Oat and ginger shortbread cookies

24 cookies
Preparation time: 1 h 15
Difficulty: average

70 g (3/4 cup) rolled oats
240 g (1 cup) butter
240 g (1 cup) brown sugar
1 tsp ground ginger
225 g (1 3/4 cups) all-­purpose unbleached flour
30 to 60 g (1/2 to 1 cup) crystallized ginger, finely chopped

Preheat the oven to 180°C (350°F).

Chop the rolled oats in a food processor and set aside.

Mix the butter and brown sugar together until creamy.

Add the ground ginger, rolled oats, flour, and crystallized ginger.

Pack the mixture into a large rectangular 30 x 25 cm (12 x 10 in) cake pan with your hands.

Using a knife, make incisions in the form of squares, diamonds, triangles, or rectangles on the surface of the mixture.

Bake in the oven for 30 to 35 minutes, until the top is golden.

Cut the bars along the incision marks while still hot, set aside and let cool completely before serving.

Susan Sylvester, Chef-Instructor at the École hôtelière de la Capitale in Quebec

Présentation de l'éditeur

From the bestselling authors of Foods That Fight Cancer comes the companion cookbook.

Foods That Fight Cancer has sold more than 180,000 copies across Canada and has kick-started a revolution in our understanding of the cancer-fighting properties of food. Now we know of the health properties of green tea, dark chocolate, and red wine, but how do we learn to incorporate these foods into our daily diet? Anticipating this dilemma, authors Richard Béliveau and Denis Gingras have teamed up with professional chefs to create Cooking with Foods that Fight Cancer.

Featuring 160 specially created, delicious recipes — including Cuban Black Bean Soup, Scallop and Strawberry Rosettes, Maghreb Couscous, Sweet Chestnut Brownies — and packed with information on the latest research developments in the field, this gorgeous, full-colour cookbook is the essential companion to the first bestselling volume.

Détails de l'édition

• Éditeur: McClelland & Stewart Ltd
• Date d'édition: 2007
• Langue: anglais
• ISBN 10: 0771011369
• ISBN 13: 9780771011368
• Reliure: Broché
• Nombre de pages: 267
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible