In The Taste for Living WORLD Cookbook, Mike Milken has once again
commissioned chef Beth Ginsberg to transform more than 100 global
favorites-- including quiche Lorraine, Spaghetti Bolognese, fajitas
and crme brulee, into practically fat-free recipes loaded with
cancer-fighting nutrients and soy protein. These low-fat dishes help
fight heart disease too. The ink was barely dry on the first Taste
for Living Cookbook (CaP CURE, 1998), when chef/author Beth Ginsberg
began perfecting the new recipes for her second collaboration with
philanthropist and financier Mike Milken. The Taste for Living WORLD
Cookbook: Mike Milken's Favorite Recipes for Fighting Cancer and
Heart Disease (CaP CURE, October 1999, distributed by Time-Life)
explores the vibrant international flavors that have become so much a
part of American cooking today. Ginsberg, a Culinary Institute of
America graduate and natural foods chef, is a master at transforming
high-fat classics such as spaghetti Bolognese, quiche Lorraine and
egg rolls into soy-rich fare that meets the high standards for
healthfulness and flavor that Mike requested when she became his
personal and corporate chef. "Don't give up the dishes and the
flavors you love," encourages Ginsberg. "Change the ingredients.
Adapt your cooking methods. You dont need lots of fat for food to
taste great." When Mike Milken was diagnosed with advanced prostate
cancer in 1993, he quickly swore off the high-fat fare that he had
eaten most of his life. He also founded CaP CURE, the Association for
the Cure of Cancer of the Prostate. Working with some of the nation's
top cancer researchers, he recognized the vital importance of cutting
fat and increasing the consumption of soy protein to 40 grams
daily--not an easy feat for a man who used to eat a
fried-egg-and-bacon sandwich every morning. L.A. chef/ restaurateur
Beth Ginsberg convinced him that she could create healthy versions of
his favorite dishes. Through the Taste for Living cookbooks, Mike and
Beth share these great recipes with people who love to eat and people
who want to lower their risk of cancer and heart disease through a
healthy diet. The more than 100 recipes in The Taste for Living WORLD
Cookbook are all easy to follow, and each is accompanied by a
complete nutritional analysis. Colorful icons tell the cook how long
it takes to prepare a recipe from start to finish. Most are well
under one hour. The all-new Taste for Living WORLD Cookbook is
organized into 14 complete menus, each featuring the cuisine of a
particular country or region. Youll find some of the best known
dishes from the French, Italian and Chinese repertoire. Youll be
tempted by the aromatic flavors of the Indian, Caribbean, Mexican and
American offerings. Individual menus offer appetizers, main course
options and scrumptious (and wonderfully healthful) desserts. As a
bonus, the final section focuses on Mike's love for American junk
food. From corn dogs to chocolate cupcakes, doughnuts to deep-dish
pizza, you'll find recipes for the foods you thought were forbidden
in a healthy diet. Ginsberg has not only taken the fat out of these
notorious bad-guys of the American menu, she's enriched their
nutrition profiles with soy protein, added fiber, vitamins and
crucial micronutrients. The Taste for Living WORLD Cookbook doesn't
rely on exotic, hard-to-find ingredients to produce flavorful
international food. Everything you need--from tofu, tempeh and tamari
soy sauce to assorted grains, beans and produce--is available at
large supermarkets or natural food stores nationwide. A special
section at the back, "The Healthy World Pantry" provides additional
information about all the ingredients. More than a collection of
recipes, The Taste for Living WORLD Cookbook presents up-to-date
nutrition facts in the battle against cancer and heart disease.
Sidebars look at different foods currently being studied for their
potential roles fighting these chronic diseases. Special contributors
David Heber, M.D., Ph.D., Director of the UCLA Center for Human
Nutrition and Dean Ornish, M.D., Director of the Preventive Medicine
Research Institute in Sausalito, CA, provide the scientific basis for
why this diet works. Scores of luscious full-color photographs from
award-winning Burke-Triolo Studios in Los Angeles prove that low-fat,
healthy food can and does look absolutely delicious. CaP CURE, the
Association for the Cure of Cancer of the Prostate, located in Santa
Monica, California, is a nonprofit public charity that rapidly
identifies and funds promising prostate cancer research. CaP CURE
scientists have developed revolutionary vaccines, nutritional
therapies and other treatments that give hope to prostate cancer
patients. CaP CURE-supported researchers are currently conducting
more than 70 human clinical trials of various therapies. The
organization also works to raise public awareness of the role that
diet plays in reducing the risk of cancer and other chronic diseases.
All profits from The Taste for Living World Cookbook go to further
CaP CURE's research. From cacciatore to sukiyaki to enchiladas, and
from tiramis to banana pudding, The Taste for Living WORLD Cookbook
is for anyone who cares about enjoying good flavor and good health.
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