This is a much-needed cookbook written by expert Margaret Rayman, who created the Nutritional Medicine Post Graduate program for the University of Surrey in England. The book is designed to help make the male population more aware on the dangers of prostate cancer-the second leading cause of death by cancer in American men, with nearly 165,000 newly diagnosed cases being estimated for 2018, according to the American Cancer Society. Unknown to many, scientists have found that there is a link between diet and the development (or spread) of prostate cancer and that eating the right foods can make all the difference. This is not just a cookbook but a practical guide to incorporating the foods and food components that are believed to be beneficial in reducing prostate cancer risk into the diet.