Eating Habits for Cancer Patients or Beginning with Chiles

Eating Habits for Cancer Patients: Before, during and after Treatment

Author: Barry Leonard

Helps you learn about your diet needs during treatment for cancer & to help you cope with side effects that may affect eating. Eating the right kinds of foods before, during, & after your treatment can help you feel better & stay stronger. The information reflects the tried-&-true experience of cancer patients & the doctors, nurses, & dietitians who work with them. It is organized in sections that relate to specific stages of cancer treatment. These include: before treatment begins; managing eating problems during treatment; special notes for caregivers; after cancer treatment ends; recipes; special issues; & keeping track of side effects.

Interesting book: Consultar Processo em Ação

Beginning with Chiles

Author: Mary Lou Creechan

Chile peppers are the essential ingredient in Mexican and southwestern cooking, but with endless varieties, names, types, and heat scales, chiles can be a challenge. To meet that challenge, Mary Lou and Jim Creechan have prepared a practical guide that tells how to roast, peel, and prepare chile peppers for authentic Mexican salsas, stuffers, and seasonings.

This handy guide focuses on the most common chiles available in supermarkets, grouping them for easy use, recognition, and substitution. You'll read about the small, hot snappies generally used in salsas, the larger, milder stuffers, the smoothies, and the seasoners. The authors provide practical preparation tips, handy hints, classic recipes, and information on their personal favorites.

Beginning with Chiles is the ultimate capsicum read for novice and connoisseur alike. Notes, comments, and anecdotes reflect the historical, cultural, and mythical significance of chiles, while recommended readings, chile charts, chile fiestas, and web sites are provided for the more adventurous readers. Versatile, practical, and informative, it's a total chile experience for all chile aficionados, seasoned or otherwise.

About the Authors:

Mary Lou and Jim Creechan have lived and traveled in the Southwest and Mexico. Mary Lou is co-owner of RRRico's catering in Toronto. Jim is a sociologist at the University of Alberta and, in his spare time, a prize-winning cook.