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The No-Salt, Lowest-Sodium International Cookbook [Hardcover]

Donald A. Gazzaniga , Maureen A. Gazzaniga , Jeannie Gazzaniga Moloo , Michael B. Fowler

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Book Description

Nov. 13 2007
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 voilà! A delicious and healthy treat for the entire family.

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From Publishers Weekly

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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


"An array of accessible ... recipes influenced by world cuisine that make the prospect of a no-salt diet less bleak."--Publishers Weekly

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Most Helpful Customer Reviews on (beta) 4.2 out of 5 stars  17 reviews
8 of 8 people found the following review helpful
4.0 out of 5 stars Useful and Tasty Aug. 11 2010
By E. McKechnie - Published on
Format:Hardcover|Verified Purchase
I got this book from the library to try it and didn't want to give it back. The recipe for faux soy sauce alone makes the book worthwhile--I can eat sushi again! I truly don't understand the first reviewer's complaint that the book had too many recipes from other countries (!) Duh! It's an INTERNATIONAL cookbook! Well, I like international food and am glad I don't have to give that up to eat low sodium. I'm buying this baby and it'll have a place on my shelf for sure.
3 of 3 people found the following review helpful
5.0 out of 5 stars Great advice and recipes Sept. 27 2011
By T.C. Owens - Published on
Format:Hardcover|Verified Purchase
Some of the recipes require ingredients I don't usually have around the house, but those are few and far between. The instructions are easy to follow and the results of the recipes I've tried are quite tasty. No-salt-added/low sodium cooking is essential for extending the lives of congestive heart failure patients. The author is living proof of the success of drastically cutting salt in the diet. His advice and recipes have helped my husband immensely in his recovery. As for myself, it has taken over 3 months for my desire for salty foods to diminish, something the hospital's nutritionist said is normal. Now on the rare occasion when I crave salty things, 5 olives will suffice when before I'd eat an entire bag of chips and want more. My blood pressure has dropped significantly and I've lost 35 pounds since May, 2011. Until my husband developed CHF, we had no idea how addictive and how dangerous even the FDA-recommended daily maximum for salt is (1500 mg. to 2300 mg.) and how much sodium we had been consuming through everyday foods, not just junk food, which is worse. I highly recommend books by this author.
3 of 3 people found the following review helpful
5.0 out of 5 stars Exceptional June 28 2011
By Penelope Ann Ruddle - Published on
Verified Purchase
A must have, if you are on a "no salt" diet cook. teaches you so very much, an invaluable resource.
4 of 5 people found the following review helpful
5.0 out of 5 stars Low sodium Soy Sauce !!! Feb. 22 2011
By S. Lee - Published on
Format:Hardcover|Verified Purchase
The low sodium soy sauce is one of the many creative recipes. Regular and even store labeled low sodium soy sauce has alot of sodium. But the ingenius recipe shrinks sodium to 1.775 mg per table spoon. I was looking for high potassium diet as well as low sodium. So I looked in the index for potato recipes. I found Irish mash potatoes and potato salad. The potato salad was ingenius, because mayonaise had to be avoided. Most Americans are eating these international recipes, so I found lots of recipes that I longed for and many new recipes.

I wish someone would create a high potassium low sodium cookbook. But for now, I just look for potato recipes, etc.
1 of 1 people found the following review helpful
5.0 out of 5 stars I found one of the most informative books on No salt cooking May 2 2013
By Frank Fuduli - Published on
Format:Hardcover|Verified Purchase
I had ordered books on this subject before but never had one so clear on the no salt health problem.

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