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The No-Salt, Lowest-Sodium Baking Book Paperback – October 21, 2004


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The No-Salt, Lowest-Sodium Baking Book + The No-Salt, Lowest-Sodium Cookbook + 500 Low Sodium Recipes: Lose the salt, not the flavor in meals the whole family will love
Price for all three: $38.30

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Product Details

  • Paperback: 240 pages
  • Publisher: St. Martin's Griffin; Reprint edition (October 21, 2004)
  • Language: English
  • ISBN-10: 0312335245
  • ISBN-13: 978-0312335243
  • Product Dimensions: 9.1 x 5.9 x 0.7 inches
  • Shipping Weight: 2.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (35 customer reviews)
  • Amazon Best Sellers Rank: #447,396 in Books (See Top 100 in Books)

Editorial Reviews

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 --This text refers to an out of print or unavailable edition of this title.

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


More About the Author

Donald A. Gazzaniga is a former writer, director and cinematographer for television and documentaries. He is the author of A Few Good Men, the story of the first Marines into Vietnam, and Air France One (2011), a story of the terrorists who take control of a French Concorde to ram it with a nuclear warhead into the U.S. He authored War Hawks based on interviews and experience with United States Marines who served there and from interviews with top CIA agents who were involved in the Korean War where the CIA disrupted America's battle scenes using terrorist type tactics. His latest, "Who Killed Rita Colleridge?" is a first in a series of Buck Wolfe mysteries. He is also the author of five cookbooks designed to help those who have to cut salt out of their life. Currently he manages a busy Web site at megaheart.com. He is a licensed commercial pilot, one of the USA's early skydivers, and one of the first talk show hosts in the country. He is a lifetime Master with a heavy bore rifle, and is the only photographer allowed on Mt. Rushmore since it's completion. Gazzaniga served in the USMC as an infantry officer. Gazzaniga, a native Californian, now lives in the foothills of the California Gold Country with his wife of over fifty years.

Customer Reviews

4.3 out of 5 stars
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See all 35 customer reviews
The recipes are easy to follow and jummy!
Hollywood
Highly recommend this book to anyone dealing with congestive heart failure, heart disease, or who just wants to get the sodium out of his diet.
T.C. Owens
This is good stuff and you will just love the recipes.
William Karoly

Most Helpful Customer Reviews

11 of 11 people found the following review helpful By William Karoly on April 6, 2005
Format: Paperback
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.
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14 of 15 people found the following review helpful By bstoro on July 27, 2007
Format: Paperback Verified Purchase
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.
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16 of 18 people found the following review helpful By A Customer on January 13, 2004
Format: Hardcover
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.
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8 of 8 people found the following review helpful By LisaF on July 10, 2009
Format: Hardcover
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.
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8 of 8 people found the following review helpful By J. Johnson on May 8, 2008
Format: Paperback
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.
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8 of 8 people found the following review helpful By Patrick Jon Hunter on January 20, 2006
Format: Paperback
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.
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11 of 13 people found the following review helpful By a bookworm on September 21, 2012
Format: Paperback
The book is written for people with heart disease. Therefore, ALL of the yeast bread recipes assume the use of a bread machine, at least from start to kneading.

If you are buying the book primarily for yeast recipes and do not own a bread machine, note that there are no recipes for baking yeast breads entirely without one. However, if you are planning on kneading by hand (or with a mixer), some necessary adjustments are explained in the "Converting from Bread Machine to Making Bread by Hand" section.

In some cases, (for example, cinnamon raisin bread), he lists the directions, starting after the kneading is done, with and without a bread machine. Having one example recipe in which directions for both methods were provided from start would have been helpful for beginners embarking on the low/no salt baking, filling in some of the gaps in the conversion explanation.

For example, many of the recipes call for orange juice instead of water, but the by hand conversion calls for warm water (not tap) for proofing; I assume, comparing to "ordinary bread" recipes this would be 1/4 c. warm water replacing 1/4 c. of orange juice, but that's not clear. Another point to bear in mind: all recipes assume the use of bread machine yeast. It's not clear if the low/no salt recipes will work with active dry yeast and whether two rise sessions would be required.
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5 of 5 people found the following review helpful By Penelope Ann Ruddle on June 28, 2011
Format: Paperback Verified Purchase
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.
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