No-Salt, Lowest-Sodium Baking Book Book

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!

Library Journal

Gazzaniga was diagnosed with congestive heart failure in 1997 and placed on a heart transplant list. While waiting for his transplant, he began developing a diet with recipes that contained little or no sodium. The consequences were twofold: a cookbook aimed at combating heart failure and hypertension and his removal from the transplant list. In this follow-up to The No-Salt, Lowest-Sodium Cookbook, Gazzaniga concentrates on the recipes most requested from his readers, such as bread, pastries, muffins, waffles, and cookies. Over 100 tempting recipes are included-from Don's Best Soft Pretzels and Hearty Cinnamon Bread to Apple Streusel Muffins and Bear Claws. Recipes that call for baking powder require a particular no-sodium brand in order to work correctly, but instructions are given for substituting double-action baking powder if desired. In addition to providing nutritional values and sodium content, each recipe indicates whether it can be adapted for diabetics. Gazzaniga's daughter, Jeannie, a licensed nutritionist, collaborated on this unique title. Recommended for most consumer health and diet collections.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2003 Reed Business Information.