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   Book Info

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The No-Salt, Lowest-Sodium Light Meals Book  
Author: Donald Gazzaniga (Foreword), et al
ISBN: 0312335016
Format: Handover
Publish Date: June, 2005
 
     
     
   Book Review

Book Description
Perhaps heartbreaking is the wrong word for a very happy event, one that brings tears to your eyes because you know what the alternative would have been. But however you describe it, the letters that Don Gazzaniga finds on his web site ever since his first cookbook was published easily bring tears to the reader's eyes.

"The doctor told him that the very low-sodium diet is the main thing responsible for this success and I couldn't wait to share it with you."

"When I said that your book saved [my husband's] life, I meant it."

That first cookbook was a surprise to medical professionals and their patients alike. Doctors have always believed that no one could ever get below 1500 milligrams of sodium a daily diet.
"Keep it at that level," Don's doctor told the sixty-three-year-old Gazzaniga in 1997. He had diagnosed his patient's problem as congestive heart failure and was about to sign him up for the only solution believed possible, a heart transplant.

To Don, this was a challenge. After a lot of research, the help of nutritionist daughter, Jeannie, familiarity with the cuisines of many different countries, and hours in the kitchen, Don came up with a large selection of recipes and a twenty-eight-day menu that never went above five hundred milligrams of sodium a day! Yep! That's five hundred. And the food was delicious.
The recipes in that first diet were gathered in a general cookbook that told readers just about everything they needed to know: where to find the right ingredients, how to make tasty substitutions that did not raise the sodium level, and more, with the sodium count given for each ingredient and each recipe.

That was The No-Salt, Lowest-Sodium Cookbook. Don decided to embellish the general work with some specialties and, with his wife, Maureen, created The No-Salt, Lowest-Sodium Baking Book. If anyone thinks that you can't make delicious bread and pies and cookies and other baked goodies with very little or no sodium, try a few of Don's recipes.

But suppose you want to celebrate your grandson's third birthday, or your doctor's latest green light, with a party and need delicious tidbits for the guests. Here they are in their new book. Sometimes you feel like a light lunch---a salad, a sandwich, a bowl of soup. Here they are. There are sections explaining where to buy special flavorings and the like, how to substitute low-sodium or sodium-free ingredients, and a foreword by Dr. Michael Fowler, director of the Stanford Heart Transplant Program and medical director of the Stanford Cardiomyopathy Center.


About the Author
Donald A. Gazzaniga retired from the communications industry a few years ago. Since he changed his diet to the very low-sodium dishes he has devised, he has avoided the transplant waiting list and is again able to pursue his hobbies of fishing and taking moderate walks. He lives in Auburn, California.

Maureen A. Gazzaniga is a retired elementary school teacher, mother of five, and grandmother of twelve. Fortunately for her large family, she has always loved cooking. After her husband, Don, was diagnosed with CHF, Maureen joined him in their effort to create brand new no-salt, low-sodium recipes. Her specialty is soups and salads, and you'll find them in this book.





The No-Salt, Lowest-Sodium Light Meals Book

FROM THE PUBLISHER

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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