PDF Ebook The No-Salt, Lowest-Sodium Baking Book, by Donald Gazzaniga
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The No-Salt, Lowest-Sodium Baking Book, by Donald Gazzaniga
PDF Ebook The No-Salt, Lowest-Sodium Baking Book, by Donald Gazzaniga
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Donald Gazzaniga, diagnosed with congestive heart failure, was headed for a heart transplant. Urged by his doctor to keep his sodium intake "under 1,500 to 2,000 milligrams a day," Don headed for the kitchen and went to work devising recipes for delicious low-sodium dishes that added up to less than 500 milligrams daily. The results? Don's name has been removed from the transplant list, and Don shared his recipes with the world in The No-Salt, Lowest-Sodium Cookbook.
Readers of that first book have kept in touch with Don via his Web site, and have written him letters asking for more. What they most often ask for is a book with more bread recipes, more recipes for cakes and cookies and muffins and tea breads, more of all those great baked things--in short, for the book you now hold in your hands. Don teamed up with his daughter, professional nutritionist Dr. Jeannie Gazzaniga Moloo, to fill The No-Salt, Lowest-Sodium Baking Book with recipes that are as healthy and delicious as possible. As in the previous book, they tell you just how much sodium is in each ingredient. They provide satisfactory substitutes for flavorings that patients with congestive heart failure and high blood pressure shouldn't have. All easy to make and delicious to eat. Go for it!
- Sales Rank: #111795 in Books
- Published on: 2004-11-11
- Released on: 2004-10-21
- Original language: English
- Number of items: 1
- Dimensions: 9.21" h x .59" w x 6.14" l, .75 pounds
- Binding: Paperback
- 240 pages
From Booklist
People compelled to control their sodium intake will welcome The No-Salt, Lowest-Sodium Baking Book. Following his earlier cookbook, Donald A. Gazzaniga shows how to ensure that those who can't tolerate sodium can still enjoy flavorful baked goods. Gazzaniga covers both yeast-raised and quick breads. The latter require special sodium-free baking powder to achieve the lowest sodium levels. Garlic-cheese focaccia, French onion bread, and Italian sourdough make for good sandwiches. Sweet breads, including one with oats, dates, and prunes, provide plenty of fiber. Cookie recipes, especially those for biscotti, supply plenty of spicy flavor without compromising on sodium levels. Gazzaniga also shares nutritional information for diabetics, and he further explains how to make his recipes suitable for sugar-restricted diets. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Review
“People compelled to control their sodium intake will welcome The No-Salt, Lowest-Sodium Baking Book.” ―Booklist
“Over 100 tempting recipes are included...recommended.” ―Library Journal
About the Author
Don Gazzaniga retired from the communications industry a few years ago. Since he changed his diet to the very low-sodium dishes he has devised, he is again able to pursue his hobby of fishing as well as take moderate walks. He lives in Loomis, California.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Low sodium doesn't mean you can't enjoy a goodie!
By Zipporah Sandler
My husband was recently diagnosed with both congestive heart failure AND kidney disease. I had a difficult time finding GOOD breads and pastries in the store that were within his sodium range, so I decided to pick up this book and give baking them a try. Since purchasing it we have been enjoying lots of great breads (some you'd never miss the salt) and goodies...something he thought he'd have to give up forever.
If you already own Donald Gazzaniga's The No-Salt, Lowest-Sodium Cookbook you'll find many of the same baking recipes in that. I wish I had known this in advance. Nonetheless, this baking book will make you feel like you can enjoy just about anything you did before.
0 of 0 people found the following review helpful.
Great book. Great breads. Great for my blood pressure.
By Tom Loya
Such a great book. English Muffin Bread is a real winner. Everything I have made in here has been great. Remember, making bread is both a science and an art. Your first loaves probably won't be perfect and you need to learn how to make it work in your climate, weather, house temperature, and humidity. For me, there is too much liquid in these books. This book explains how to figure out and troubleshoot problems and explains well the balancing act.
0 of 0 people found the following review helpful.
Great book for really low sodium
By Sharon
Great book. This is for those who really need to cut out salt and sodium. Lots of good explanations.
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