The No-Salt, Lowest-Sodium Cookbook: Hundreds of Favorite Recipes Created to Combat Congestive Heart Failure and Dangerous Hypertension Paperback – Jul 31 2002
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From Publishers Weekly
Even though it's a cookbook, this work reads like high drama: Gazzaniga suffered from heart failure, a condition that can in some cases necessitate a heart transplant; but because he successfully controlled his salt and sodium intake, he has restored his health. Gazzaniga realized that he'd first have to adapt his tastes and cravings to new flavors and textures. Cream, soy sauce, ketchup and commercial breads were just a few things that had to be eliminated, but as he avers, "All is not lost." Gazzaniga bakes all his own breads with a lowest-sodium baking powder, buys no-salt canned goods from the health-food store and has even found an acceptable no-salt ketchup. It may take some extra planning and shopping, but, he promises, readers will find his wide-ranging recipes (Chicken in Almond Sauce, Scampi in Wine, Snake River Carrot Salad, and Way Good Oatmeal Cookies) more than worth it. With personal flourishes and encouragement and detailed sodium-content information, Gazzaniga dishes up a cookbook that's much more creative and satisfying than its dry, even didactic, title may lead one to believe. (Jan. 12)
Copyright 2000 Reed Business Information, Inc. --This text refers to the Hardcover edition.
“With personal flourishes and encouragement and detailed sodium-content information, Gazzaniga dishes up a cookbook that's ...creative and satisfying.” ―Publishers WeeklySee all Product Description
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Top Customer Reviews
I like this book for several reasons:
1. The recipes are ones that are palatable and that people want to eat. You cook things that you used to cook on a normal diet, just with low sodium. The recipes are for dishes that everybody would want to eat, not some weird vegan dish that only people with heart problems would eat because they have no other choice.
2. You get building block recipes as well as full dishes. Don shows you how to make different sauces that you can combine with raw ingredients such as meat and vegetables. There's also full entrees.
3. Recipes are not hard to make. You don't spent the entire day in the kitchen.
4. You get hard to find recipes. Salt free bread. Relish. Soy sauce substitute.
5. You know exactly what the nutritional value is. Don has it broken down to every last mg of sodium. Other values such as calories and cholesterol are also listed. Don also warns you about some traps like watching out for some maple syrups which have sodium.
6. Informative front sections tell you about spices, sodium value of some raw ingredients, and other basic information.
7. Active website. You can e-mail the author (...). I wrote him once and received a reply within 10 minutes. Other e-mail was answered within a day.
Things I didn't like:
1. Book contains typos/errors. Author has published an errata page on his website.
2. Author uses some substitute items which have potassium salts.Read more ›
If you are not in USA, this book would be worthless. If I make the recipes with regular canned goods, they would be LOADED with sodium.
I guess I'll have to keep looking....
A major chef to make a lot of these items. The ingredients and materials needed would be quite prohibited
I was discouraged the further I read.
I then read my second book "500 Low sodium. Recipes:lose the salt not the flavour " which fit the bill perfectly.
I would not recommend the first book to anyone unless you are an excellent chef and can find and buy all the
Don Gazzaniga, a heart patient himself, has saved me the frustration I've experienced trying to remake good recipes into healthful ones for my husband with congestive heart failure. I have spent countless hours in the kitchen only to find that my attempt to prepare good food that's good for my husband has failed miserably. Chef Don to the rescue!
While my favorite is the Paella, there are a multitude of good-for-you recipes, gourmet and standard fare, from bread (even with bread machine recipes!) to dessert. Well-categorized and indexed, this has beome my favorite cookbook (and I have quite a few) in a very short time. I only wish there were photos, but that's the only thing I'd change. Each recipe includes the sodium counts for both the whole recipe and also Don's suggested serving sizes. He's also included, of course, other nutritional information per serving as well.
If you are looking for recipes to help protect your heart health, buy this book. If you already have a form of heart disease, buy this book RIGHT NOW. As for author Don Gazzaniga, I can't thank you enough, and I hope you're writing the next cookbook. You're a Godsend!
Most recent customer reviews
should be renamed garlic and mushrooms. not one thing I would bother withPublished 17 months ago by alice filipchuk
Lots of good recipes for a low or no sodium diet. I needed new ideas on what to cook. This book assisted well with this.Published on March 9 2012 by ronnie6191
I have tried quite a few recipes in this book so far. Excellent. I love Maureen's Uniquely American Meatloaf recipe. But like I usually do with recipes I did alter it somewhat. Read morePublished on Oct. 23 2011 by CynicChick
I liked this book. It helped to cook new recipes with lower sodium. Helpful for people, who were told by the doctor you need to cut the salt intake. Read morePublished on Feb. 17 2010 by Hally
I wasn't doing well with my low salt diet so my doctor sent me to megaheart.com where I found this book. The website was full of info and I clicked through to here. Read morePublished on May 3 2004
Best ever. I've bought them all. This is the one. The one that saved my life. Great plan in book and I stuck to it. Read morePublished on May 3 2004
I have congestive heart failure and must limit my daily sodium intake drastically -- it's a part of life. This book has excellent recipes to help me do just that. Read morePublished on April 29 2004 by Noctaire
I was diagnosed more than a year ago with terminal heart disease. They had me in the transplant line. Read morePublished on April 25 2004
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