Betty Crocker Living with Cancer Cookbook

Front Cover
Wiley, Oct 24, 2011 - Cooking - 288 pages
2 Reviews
An inspiring special edition published in partnership with Pink Together

General Mills's Pink Together initiative is a supportive online community that links 500,000 cancer survivors and their supporters, letting them share photos, personal stories, and recipes. Now, in partnership with Pink Together, this new edition of the Living with Cancer Cookbook has been updated and revised to include the inspirational stories of Pink Together community members.

Like the first edition, this special edition includes 130 recipes that are specially designed for those undergoing cancer treatments and the loved ones who care for them.

  • Bonus 32-page section on the Pink Together initiative, an online community to support women with breast cancer
  • Features all-new photographs and uplifting quotes, anecdotes, and practical tips from cancer survivors
  • Recipes flagged to show which ones can help mitigate the common side effects of cancer treatment
  • Includes a simple, 7-day menu plan that is perfect for anyone currently undergoing treatment, based on six small meals and snacks spread throughout the day
  • Foreword by Nancy G. Brinker, the founder of Susan G. Komen for the Cure®, the global leader of the breast cancer support movement

Nutrition is a critical factor in the fight against cancer. The Living with Cancer Pink Together Cookbook combines the nutritious recipes and health information that patients need with personal stories of survival that can inspire them to keep fighting and winning.

Please note that the e-book version of this title does not include the Bonus Breast Cancer Awareness section.

What people are saying - Write a review

Betty Crocker® Living with Cancer Cookbook

User Review  - Bette-Lee Fox - Book Verdict

Nutrition often gets short shrift when one is in the middle of treatment, despite its overall value to the individual and the patient. Bearing the imprimatur of Betty Crocker, this book includes ... Read full review

cookbook

User Review  - tabizoe - Overstock.com

I recently got this book for my mom, who started her chemo treatments about a month ago. She was really having a hard time finding something that she partially enjoyed eating, and i thought I would ... Read full review

About the author (2011)

Kris Ghosh, M.D., M.B.A., currently leads the San Diego Center for GYN Oncology in San Diego. He is a former assistant professor of Gynecologic Oncology at Beth Israel Deaconess Medical Center at Harvard Medical School. The author of numerous scientific publications regarding women's cancer and nutrition, he has lectured throughout the world and appeared on television and in magazines related to cancer and nutrition. Kris attended Indiana University School of Medicine and completed his internship and residency in Obstetrics and Gynecology at the University of California, Los Angeles. He completed his fellowship in Gynecologic Oncology at the University of Minnesota, where his avid interest in nutrition and cancer care began. Kris also completed his MBA from UCLA Anderson School of Business and has taken cooking classes around the world, appeared on cooking shows and has an active interest in the culinary arts.

Linda Carson, M.D., is the Professor and Chair of the Department of Obstetrics, Gynecology and Women's Health at the University of Minnesota Medical Center. She is an academic physician who is board-certified in Obstetrics, Gynecology and Gynecologic Oncology. Her interests have taken her around the country and the world to lecture on gynecologic malignancies and nutrition. She has collaborated with nutritionists at the University of Minnesota to create diets for postoperative patients, resulting in reductions in postoperative stays and improved quality of life. Dr. Carson enjoys cooking and counseling her patients about the importance of good nutrition during and after their cancer care.

Elyse Cohen, L.N., is a nutrition and health communications consultant, previously affiliated with the Bell Institute of Health and Nutrition at General Mills in Minneapolis, Minnesota. She received a bachelor of science degree in Chemistry, Foods and Nutrition from Douglass College, Rutgers University. She completed a master of science degree in Nutritional Sciences from the University of Wisconsin–Madison and is a licensed nutritionist in the state of Minnesota. For more than twelve years, Elyse volunteered at the American Cancer Society in the field of nutrition and cancer-related education.

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