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The No-Salt, Lowest-Sodium International Cookbook
by Donald Gazzaniga


Overview - When a serious heart problem caused Don Gazzaniga to give up his career in communications, he was warned to keep to a diet with very little salt or other sodium. Undaunted, he discovered a way to continue enjoying the meals he loved and still keep his sodium level far below what most cardiologists feel they can expect from their patients.  Read more...

 
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More About The No-Salt, Lowest-Sodium International Cookbook by Donald Gazzaniga
 
 
 
Overview
When a serious heart problem caused Don Gazzaniga to give up his career in communications, he was warned to keep to a diet with very little salt or other sodium. Undaunted, he discovered a way to continue enjoying the meals he loved and still keep his sodium level far below what most cardiologists feel they can expect from their patients.
The idea has led to three published books found on the kitchen shelves of thousands of grateful families dealing with congestive heart failure. First came a large general cookbook. It was followed by a baking book, and then a book of recipes for light meals and snacks. What could be next?
Before Don's illness, he and his wife, Maureen, traveled a lot. Don's job took him all over the globe. And wherever they went, they sought out that country's traditional dishes. When the light-meals book was finished, Don was looking for yet another low- sodium cookbook idea. He and Maureen pulled out their collection of recipes, did their magic of making them very low on sodium, and voila A delicious and healthy treat for the entire family. "

 
Details
  • ISBN-13: 9780312355715
  • ISBN-10: 0312355718
  • Publisher: Thomas Dunne Books
  • Publish Date: September 2000
  • Page Count: 364
  • Dimensions: 9.34 x 6.52 x 1.28 inches
  • Shipping Weight: 1.38 pounds


Related Categories

Books > Cooking > Health & Healing - Low Salt
Books > Cooking > Regional & Ethnic - International

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page 55.
  • Review Date: 2007-10-15
  • Reviewer: Staff

The authors are no-salt veterans (The No-Salt, Lowest Sodium Light Meals Book) who enjoy playing with recipes. Neither doctors nor chefs, they offer an array of accessible, if not dazzling, recipes influenced by world cuisine that make the prospect of a no-salt diet less bleak. The book begins with a not-too-decadent dessert chapter offering Date Walnut Cookies from Germany and French Vanilla Pudding. The authors then launch into sauces and spice mixes such as Niter Kebbeh Spiced Oil from Ethiopia. (In addition to the expected nutrition information, most recipes include a country or region of origin.) The meat chapter covers chicken as well, and includes such dishes as English Bangers, Chicken Cordon Bleu and Don’s Authentically Hot Chorizo. Light meals, breads, side dishes and breakfast dishes ranging from Cranberry Scones to a Frittata with Fresh Salsa round out the approachable offerings. (Nov.)

 
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