Food for Life: The Cancer Prevention Cookbook
Richard Bohannon, M.D.
Approximately 35 percent of cancer deaths in the U.S. are attributable to diet alone. The more
than 200 recipes in this handbook, first published in 1986 and revised extensively here to
reflect recent research, follow guidelines set for cancer prevention by the American Cancer
Society and the National Cancer Institute. The eight basic guidelines are listed briefly in
the introduction. The authors, who include an oncologist, a professional chef, and a writer
and researcher, offer creative substitutions to enhance flavor and texture and are realistic
in their choice of not only popular preferences (meat, poultry, fish, and dairy products) but
also ease of preparation. Fresh but common herbs appear in most recipes. Each recipe gives a
nutritional analysis of calories, fat breakdown, cholesterol, fiber, and vitamins C and A.
A "21-Day Menu Plan" and a protein combination chart conclude this no-nonsense aid to