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 an out of print or unavailable edition of this title.
See all Editorial Reviews
A congestive heart failure survivor becomes a no-salt cooking guru and proves you don't have to sacrifice flavor to cut salt. He shares his journey to better health and his favorite low-sodium recipes. -- Marsha McCulloch, M.S., R.D., Meredith Publications, Heart Healthy Magazine, Spring, 2009.
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. - Publishers Weekly (Jan.12)
"Gazzaniga has already received rave reviews of his 28-day meal planning guide from readers and visitors to his Web site (megaheart.com) whose improvement has seemed miraculous to them." -- Neil Miller, USC Trojan Family Magazine, winter 2001
"Recommended for most consumer health and diet collections." Pauline Baughman, Library Journal, Copyright 2003 Reed Business Information
With personal flourishes and encouragement and detailed sodium-content information, Gazzaniga dishes up a cookbook that's ...creative and satisfying. (Publishers Weekly)
Have tried a few recipes ,not bad tasting and very low in sodiumPublished 17 days ago by Mark Winkler
Disappointed in the recipes. I like nutrition and simplicity, the recipes were complicated.Published 27 days ago by J. Carmon
MANY good, tasty recipes. My husband has kidney failure and I take it back and forth with us to our beach place.Published 1 month ago by pdgkay
Print is so small, my Mom has to use a magnifying glass to read the recipes.Published 1 month ago by Quilter Grammy
Very informative. Just lots of information I was unaware of and lots of receipes I didn't know how to make. Keeps me way inside my guideslines for low sodium foods.Published 1 month ago by Sheryl A. Smith
The will help me keep my husband on his low sodium diet. Good recipes.Published 2 months ago by P. Anderson