This book is so needed. After a decade of nutritionists, occupational therapists, feeding therapists, etc not understanding ARFID, after searching for an understanding of what "picky eating" really means and only finding blogs, finally someone has published an accessible breakdown of sensory aversions and how to adjust recipes to accommodate them.

The first section of the book is unique and powerful, giving anyone living with sensory food aversions and anyone helping feed someone with aversions so many practical options to explore.

The recipes are inspiring, but sadly there are errors throughout. The first half, with tips and tricks about smell, color, and texture, is worth it on it's own even if the recipes need a lot of skill and adjustments to make them work.