Ever stop to think about how many bodily factors are at work when eating? The most essential one is swallowing, and for people with Dysphagia, nearly every meal can be a challenge. This disorder is caused by a variety of diseases, including ALS (amyotrophic lateral sclerosis), Parkinson’s, multiple sclerosis, cerebral palsy and both esophageal and laryngeal cancer. As a result, those afflicted are required to take their nutrition and hydration from specialized drinks and supplements or through a feeding tube. In “The Dysphagia Cookbook” (Cumberland House, $14.95), Elayne Achilles, a professor at Arizona State, offers a practical, not clinical, approach to preparing meals that have a soft, ground or pureed based to make swallowing less demanding. The guide also has flexible suggestions for adapting common recipes into Dysphagia-friendly dishes, all the while without sacrificing taste. [The article includes two recipes from the book.]