Chemo Cookery Club: Over 150 Delicious and Healthy Recipes for Your Journey to Recovery

British food writer Ericson presents colorful, flavorful dishes to revive flagging appetites, accommodate a diminished sense of taste, and create a sensory eating experience for those undergoing chemotherapy. She includes satisfying light fare like her chicken garam masala, watercress and crispy shallot salad, and egg cupcakes made with chipolata sausage and emmenthal cheese. But other highly caloric options (wild mushroom pappardelle in truffle cream; coq au vin; chocolate and beetroot tart) may challenge delicate digestions, as will Firullo’s often blurry and unappetizing photos of meat and fish. Attempting to bridge international labeling systems (RNI, RDA, etc.), Ericson offers an illustrated thumbs-up rating for critical nutrients that may seem a bit unscientific; she used her husband, a cancer survivor, as the “standard person” because, she says, a man’s energy and nutritional requirements are close to those of female cancer patients. Despite some helpful tips on tasty meals and desserts, and an American Cancer Society endorsement, this well-meaning effort will likely have an American audience limited to anglophiles charmed by Britishisms—“courgettes” for zucchini, “cling film” for plastic wrap, or a “knob of butter”—and those readers comfortable with metric measurements. Agent: Jane Graham Maw. (Oct.)