Ground-breaking recipes designed to rekindle the joy of taste and flavour for people living with cancer. Working with Professor Barry Smith (founder of the Centre for the Study of the Senses at UCL), Ryan Riley picks out ingredients, textures and techniques that reignite that spark of enjoyment in eating. With 70 vibrant and easy recipes, including Parmesan cod with salt and vinegar cucumber, Roasted harissa salmon with fennel salad and Miso white chocolate with frozen berries, Ryan offers bright and exciting dishes for everyday living. 224 pages