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Article: Book offers tips for cancer prevention -- and fine dining, too.(Originated from Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- April 20, 1998
- Author:
CopyrightCOPYRIGHT 1998 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The menu was a roasted, marinated pork tenderloin with smashed, orange-scented sweet potatoes _ a recipe from Gianni Scappin of Maximillian's in New York _ and a saute of fresh spinach with garlic.
For an appetizer, we snacked on roasted eggplant dip, a velvety spread laced with roasted garlic and sesame and heated with a hint of cayenne. Dessert was a warm and creamy chocolate fondue into which we dunked fresh strawberries, pear slices and banana chunks.
If this is cancer-prevention food, maybe we can learn to like it after all. We have plenty of reasons to try.
The recipes came from a new book built on two principles: that what we eat ...