I designed this 142-page recipe book for Flavour Creations to showcase recipes using their innovative gelling powder to shape texture-modified foods. Shaping texture-modified foods helps people with dysphagia (swallowing disorders) have more normal and dignified meals, thus improving their quality of life. The brief was to make the recipes fun and appealing, and bring the traditionally clinical method of texture-modified foods into the contemporary and playful realm of modern recipe books. Food photography by Jodie Sullivan.