Show 250, December 2, 2017: Richard Lombardi, The Cancer-Fighting Chef Continues…

Richard LombardiWritten by Chef Richard LombardiThe Cancer Fighting Chef and a cancer survivor himself—and packed with nutrient-rich recipes, The Cancer Fighting Cook is a cancer fighter and cancer caregiver’s best friend for combating the symptoms caused by treatment and for enhancing the recovery process.

Each of its delicious recipes—some from Richard’s own award-winning restaurant, Mama Rose in Costa Mesa, and conveniently organized by tabs for Treatment, Recovery, and Prevention—is powered with cancer-fighting ingredients, all of which are called out on the side of each page.

And because cooking can be tough when you’re recovering from treatment, the enclosed spiral bound, lay-flat book is packed with helpful shortcuts, kitchen basics, a removable quick-reference list, and a 75-page pad of printed cancer-fighter grocery lists.

Even better, The Cancer Fighting Cook includes 10 kid-friendly recipes that the whole family can enjoy plus recipes from professional chefs and celebrities that have joined the fight against cancer including Jay Leno and Mark DeCarlo.

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Show 117, April 11, 2015: Karen Page – The Vegetarian Flavor Bible Continues…

Karen Page and Andrew DornenburgAfter losing members of her family to cancer, the author – an established culinary professional – was shocked to learn that the number-one cause of death in America is nutritionally controllable diseases such as cancer, heart disease, and diabetes. A lifelong omnivore who grew up eating meat “two and often three times a day,” Page was motivated by nutrition studies to experiment with vegetarianism. She eventually eliminated meat from her diet, losing digestive aches and pains and more than twenty pounds in the process, while gaining new vitality and even joy – and she pours here newfound passion into this book.

Page shares what she’s learned about making dishes with the most healthful, nutrient-dense ingredients available (vegetables, fruits, legumes, grains, nuts, and seeds) taste so delicious that their meatlessness is entirely beside the point.

At the heart of The Vegetarian Flavor Bible are the A-to-Z listings of hundreds of ingredients (from acai to zucchini blossoms), and the herbs, spices, and other seasonings that best enhance their flavor. Searching by ethnic cuisine or flavor or season, the reader will find endless inspiration for harmonious combinations.

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