Eat to Beat Cancer: A Nutritional Guide with 40 Delicious Recipes by Dr Rosy Daniel and Jane Sen is a nutrition-focused cookbook and dietary guide exploring the relationship between food, nutrition, and cancer prevention and supportive care. Originally published by Thorsons in 2003, the book combines nutritional information with practical advice on changing eating habits and 40 easy-to-prepare recipes. It discusses key food groups, foods the authors recommend emphasizing or limiting, meal planning, shopping, cooking methods, and nutrients and their food sources. The recipes are based largely on plant foods and are described as being free from animal products and saturated fats and low in salt and sugar. Examples include Malay-spiced tofu, Moroccan-style braised vegetables and butter beans, and hummus-filled wholemeal bread or pitta.