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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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The No-Salt, Lowest-Sodium Cookbook: Hundreds of Favorite Recipes Created to Combat Congestive Heart Failure and Dangerous Hypertension + 500 Low Sodium Recipes: Lose the salt, not the flavor in meals the whole family will love + The No-Salt Cookbook: Reduce or Eliminate Salt Without Sacrificing Flavor
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Product Details

  • Paperback: 432 pages
  • Publisher: St. Martin's Griffin (July 31 2002)
  • Language: English
  • ISBN-10: 0312291647
  • ISBN-13: 978-0312291648
  • Product Dimensions: 15.5 x 3.1 x 23.3 cm
  • Shipping Weight: 499 g
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Bestsellers Rank: #122,227 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

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.

Review

"With personal flourishes and encouragement and detailed sodium-content information, Gazzaniga dishes up a cookbook that's ...creative and satisfying."--Publishers Weekly


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Customer Reviews

4.3 out of 5 stars

Most helpful customer reviews

5 of 5 people found the following review helpful By A Customer on May 1 2003
Format: Paperback
I didn't keep this book because of all the brand name ingredients. Maybe that isn't a problem in US, but here in Canada we don't have any specialty low-sodium products. Almost all the recipes require some of these products. I was looking for a natural, whole foods cookbook. This isn't it.
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....
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2 of 2 people found the following review helpful By sandra on May 17 2014
Format: Paperback Verified Purchase
Too many of the ingredients are not available in Canada. Buying food over the internet is risky, so really cannot try a good sampling of the book
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By A Customer on Nov. 30 2001
Format: Hardcover
I bought this book because my husband is currently battling very high blood pressure. Within 4 days his blood pressure dropped 10-15 points, and that was only following the diet moderately. He's now 30-35 points down, eating 700 mg of sodium a day, and this book shows you how to cut the sodium even a little more.
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 ›
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Format: Hardcover
I'm astounded! Quite frankly, I never thought I'd be able to really enjoy the meals I made from my numerous low-sodium or otherwise "healthy" cookbooks. They were either tasteless or had plenty of (awful) flavor. No More!
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!
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By A Customer on Dec 29 2000
Format: Hardcover
One of the most difficult diet obstacles is cooking no-salt or low-salt meals. But it can be done, and the dishes can be tasty and delicious. For author Donald A. Gazzaniga, a no-salt diet was literally a matter of life or death. Faced with a heart problem that could necessitate a heart transplant, he was told by his doctors that he had to drastically control the salt in his diet. He did just that and not only has his heart condition improved dramatically to the point he will not need a transplant, he has put his tasty recipes into a book that should be in the library of every cook who is interested in a healthy diet. The hundreds of recipes range from crock-pot stew to ratatouille, from scampi in wine to eggplant relish -- all delicious and with little or no salt. Gazzaniga includes a 28-day menu planning guide which lists each day's salt intake which proves invaluable in keeping a close and accurate eye on salt intake. A definite must-have cookbook.
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Format: Hardcover
A great cookbook for anyone!!! Yes, I have high blood pressure & have been diagnosed as 'salt sensitive,' and my husband has had open heart surgery, so we have to be careful, but I have lost 50 pounds without giving up pizza, sticky buns, and chocolate brownies!!! This cookbook enabled me to change my lifestyle without having to redesign my cooking. The recipes in here are easy to make, taste great, and keep you in the mainstream of the food chain even though you are dealing with serious health issues. Don recommends buying a bread machine - who knew store- bought bread had so much sodium!! Anyway, I bought a bread machine , and recipes for the pitas, the breads, the pizza dough - all superb! So many of the heart healthy books do not understand that is not just the fat...many of us have to watch the salt as well. This cookbook guarantees that we do not have to give up the flavor and the fun of food.
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