Customer Reviews

Cooking Without a Grain of Salt

5 star:		(17)
4 star:		(5)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

This book is great because it has a wonderful variety of low sodium dishes that are easy to prepare and taste great. After I was recently diagnosed with Meneire's disease I had no where to turn to for low sodium dishes. This book has given me the courage to explore this new lifestyle - and enjoy it!

great cookbook with an informatve introduction on sodium in general...as well as tips on starting to use less. The recipes have alot of flavor. A favorite is *chicken with 40 garlic cloves*... Sounds like much too much until you taste it. The garlic mellows and sweetens. Its very good.

Using spices besides salt, adds alot of flavor. The recipes tend to have alot of ingredients to make up the flavor lost by the salt. When switching over to this kind of cooking there might be an initial outlay of money spent on spices but its worth it. At first, there is an adjustment for most people as we arent very salt sensitive... due to the amount we consume in processed and fast foods. As you get used to using less... you start to taste the *real* flavors in food.

Lowering sodium in your diet is helpful for your general health, blood pressure problems and it helps dieting as well. Excess salt causes you to retain water. Even if you find the recipes *too* low salt...you could add some. It would stillbe less than the sodium in convential foods

I find the size of the book (small pocket book size) difficult to workwith in the kitchen... the print is typically small...and the pages will not stay open without breaking the spine of the book... It would be easier if it would lay flat when cooking...

I was put on a very low salt/sodium diet a year ago because of Meniere's Syndrome. Since that time, I've tried several cookbooks and I usually found only two or three pretty good recipes in each one. This book is different. So far I've tried twenty-six recipes and they have all ranged from good to excellent.

The best thing about this cookbook is that, once you buy the different spices, almost every other ingredient can be found in your kitchen cupboard. The ingredients you need to buy can be found at any grocery store. The recipes are also easy to follow and several are quick to fix.

It's a must-have for those on low-sodium diets. I highly recommend it!

Just got this book a week ago and have made three recipes, all were delicious. My family did not have to add salt, because the recipes had flavor thru spices. For someone who needs low salt this is a great book.

When I was told that I needed to cut back on sodium, I didn't know where to begin. I felt at a loss. I felt as if there would be no way for me to enjoy food with all the restrictions set, but then I found this book.

This book provides a great deal of useful information. It informed me about high sodium foods that I never would have figured to be high in sodium. It also has delicious recipes that helped me restructure my diet.

I've been using this book for 6 months now as a menu guide and a health resource, and I'm happy to have it as a tool in my kitchen.

Recipes are easy to find in this book, and it's not just 30 variations on a similar recipe, or obscure dishes that you can't really tell what it is until you make it.

Once you start eating without adding salt (or salty products) you begin to dislike overly salty food. Our bodies ultimately know how much salt they need. Who doesn't know that too much salt is bad?

On this book. It's pretty good. But you can't eat from it every day. I also recommend Gazzaniga's "No Salt Lowest Sodium Cookbook" to compliment this one. As long as you're here, why not order them both? (uncompensated endorsement)

"Low sodium" does not mean just "low salt"! We were amazed to find how much sodium is hidden in processed foods we never associated with salt. This book helped explain how a low sodium diet can alleviate water retention in the heart and lungs for my mother, who suffers from diabetes, congestive heart failure and cardiopulmonary disease. Not only were the recipes easy to prepare (really just modifying preparation of the foods she already likes to eat), but it also included ideas for substitutions and where to find them. It is so nice to see her able to move about without shortness of breath! But the immediate payoff is the quick weight loss as she sheds pounds of accumulated water from edema. I purchased the book as a gift and I think it's the best investment I ever made.

I bought a copy of this book about 25 years ago when a family member was put on a low sodium diet. It was a great beginner's guide to managing a low sodium diet, with lots of helpful tips. But even after I no longer needed to cook low sodium, I continued to use many of the recipes, just because they taste good. I finally gave my copy to a friend who was starting out on low sodium, and now I miss it. I think I'll have to get a new copy for myself, just for the recipes.

I hate to be the only one to write a bad review but here goes. I have the older, original version of Elma Bagg's book by the same name and I love it. It's an absolute delight to read as well as cook from. When I saw that there was an updated and revised edition by her children, I thought "great".

Well, the new information on nutrition is certainly helpful. And the recipes now have a full nutritional analysis as opposed to Elma's, which only had the sodium content and calories. And there are new recipes inserted.

But other than that, there's hardly any trace of Elma Bagg in here. The recipes are there and I know they're hers, but why in the world did you take out all your mother's comments, quips, witticisms, and charm? It doesn't seem like her book at all anymore, other than the recipes seem to be the same as in your revised edition.

Too bad. There's absolutely no reason for this new one in my life ~ I enjoyed having Elma at my side, which really came through in the original book.

This is the 3rd replacement of this cookbook I first purchased over 30 years ago. I learned to not fear spices and how to make them work together for new flavor. I also bought my daughter a copy. Mine have been well used over the years. I recommend Herb Burgers and Sweet & Sour Purple Cabbage as old standbys that always turn out delicious. This edition has more recipes, I'm excited to try.