Customer Reviews

The No-Salt, Lowest-Sodium Baking Book

5 star:		(13)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

Don Gazzaniga's recipes are unbelievable. This is one of the best baking cookbooks around and it's great for anyone even though it's targeted at people with heart problems. This is good stuff and you will just love the recipes.

This is an excellent book. Not only does it address a very vital health problem, it is replete with delicious recipes that pretty much negate the need to add salt to anything. For those of us who have been battling the salt in our diets, this book is like manna from heaven. It is extremely well written and presented in a manner that allows even the novice cook to prepare delicious, salt-free meals. The author, Donald Gazzaniga, really wrote this book from the heart, no pun intended. He was faced with a life or death situation where he had to reduce or eliminate his salt intake or face the dire consequences. Not only did he accomplish what almost is a miraculous rejuvenation of his health, he saw fit to share his knowledge by writing this book. For this, we owe him a debt of gratitude. This is a book that not only should be in the library of everyone and anyone who is battling salt in his diet, but for general gourmets as well. It's that good.

What an asset! This is a must for anyone on a low-sodium diet.

It has opened many venues I did not consider.

A real life-saver for those lost in the confusion about low-sodium diets.

Overall good book, with good tips on low sodium baking, though if buying Donald Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook", which is an ESSENTIAL for anyone serious about low sodium cooking, you can get away without owning this book.

I am really impressed with the work he has done to perfect these recipes. If you compare his bread recipes to other "low sodium" ones you can find, the difference is amazing. And he explains WHY certain ingredients have been incorporated into the recipes. Lots of clear explanations.

All of us need to eat less salt, but until I started to care for my elderly father, it was not high on my priority list. For him, it is critical to managing his heart condition. I went searching for low-salt bread and cookies at every store within driving distance and found the selection very limited. I even had a Whole Foods bakery custom-make some low-salt items for Dad, but he didn't care for them.

So then I decided I would bake for Dad and went hunting for resources. Don Gazzaniga is easily the best resource for anyone wanting low-salt recipes. His web site is great (megaheart) and his books are well-written. Best of all, the recipes are actually really good! I am a huge fan.

A final note: Dad and I were both sceptical that you could make baked goods (especially bread) without salt and end up with anything edible. My father eats the food I prepare for him and is very happy with the taste and thrilled that he can eat bread that does not contribute to his daily sodium allowance.

Invaluable, when cooking for someone on a no-salt diet, who craves breads, and other baked items. Helps you adjust recipes that you also own.

Great cookbook with tasty recipes for low to no sodium for muffins, rolls, etc. When you have to cut back, it's nice to have tastey, healthy treats.

More good recipes from Don Gazzaniga! Having purchased the Low-Salt Lowest-Sodium Recipe Books I was on the lookout for ideas for breads and desserts. I really appreciate that the recipes list the sodium counts for each item so that you can adjust the total count in the recipe if you need to adjust, eliminate or add an item. The recipes are well tested and reliable.

My wife has Meniere's which is, for her, generally manageable by following a low sodium diet, for her about 800 mg per day. One of the hardest things for her is not having pizza. The pizza dough in this book is amazing and works well to develop a thin crust pizza.

I also made a batch of the Hamburger buns. Another exceptional recipe.

One thing that is interesting about the recipes is some of the ingredients seem a little strange. Apparently the author was a master at recreating the chemistry needed to produce baked goods in the absence of Sodium. The results speak for themselves.