The No-Salt, Lowest-Sodium Baking Book (Paperback)

~ Donald Gazzaniga (Author) "When I worked in Hollywood the phrase "Trust me on this one" was really a signal that the listener was about to get hoodwinked..." (more)
Key Phrases: tablespoon bread machine yeast, teaspoons vital wheat gluten, teaspoon white granulated sugar, Dietary Fiber, The No-Salt, Lowest-Sodium Baking Book (more...)

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.

Product Description

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!

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Product Details

• Paperback: 240 pages
• Publisher: St. Martin's Griffin (October 21, 2004)
• Language: English
• ISBN-10: 0312335245
• ISBN-13: 978-0312335243
• Product Dimensions: 9 x 6 x 0.9 inches
• Shipping Weight: 2.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #148,057 in Books (See Bestsellers in Books)

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  #16 in	Books > Cooking, Food & Wine > Special Diet > Low Salt
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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars Nothing but the best!, April 6, 2005

By	William Karoly "Bill Karoly" (Tulsa, OK) - See all my reviews (REAL NAME)

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.

5 of 5 people found the following review helpful:

5.0 out of 5 stars The Answer to No-Salt Diets, January 13, 2004

By A Customer

This review is from: The No-Salt, Lowest-Sodium Baking Book (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.

3 of 3 people found the following review helpful:

5.0 out of 5 stars very well researched, July 10, 2009

By	LisaF (Ames, IA USA) - See all my reviews

This review is from: The No-Salt, Lowest-Sodium Baking Book (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.