From Publishers Weekly
This comprehensive cookbook, by the physician who wrote Control Your High Blood Pressure Without Drugs! and a nutritionist, advocates fresh or frozen vegetables, fish, poultry, fruit, and whole grains, beans, legumes and low or nonfat dairy products in a variety of ethnic concoctions. Their low-sodium, -fat and -sugar soups, souffles and sauces are deliciously and creatively redeemed with such seasonings as celery seed for salty taste, cloves for sweet and fennel to create the illusion of a meaty flavor. In a personal, supportive and candid style, hypertension sufferers and others interested in healthful cooking are enlightened with scientific tidbits and the welcome hyper-specifics of selecting kitchen equipment, reading labels, preparing brown-bag menus and ones with precooked foods, and airline dining. There are also suggestions for guests who want to diet without calling attention to themselves: "If you discover that the food has been smothered with fat or salt, take a bite or two, and then rearrange the food on your plate." Copyright 1987 Reed Business Information, Inc.

From Library Journal
Both of these books are written for the "millions of Americans who are victims of hypertension." Now known to be caused by the "continued adverse effects of dietary salt, fat, and calories," hypertension can often be controlled by diet, exercise, and life-style changes rather than drugs. Rowan, NYU Medical School professor, offers "alternate techniques for treating hypertension so that you can avoid the use of drugs or can use a lower dosage." He discusses the basics of the disease, what to eat or avoid, quitting contributory habits such as smoking and drinking, and techniques to reduce stress and begin exercising. His excellent discussion on anti-hypertensive drugs will help professionals as well as patients. The second half of the book presents a month of menus and a few recipes for low-sodium 1200 and 2000 calorie diets. Bennett and Newport's book concentrates more strictly on the dietary control of hypertension, although the first chapter is devoted to the medical aspects. In addition to an extensive selection of recipes (over 200) ranging from "old-fashioned regional American foods to international cuisine," the authors include a plethora of practical tips for entertaining, traveling, dining out, shopping, and equipping your kitchen. This useful book belongs in cookbook collections, while the broader scope of Rowan's makes it more appropriate for popular medical collections.Nancy B. Burrell, M.L.S., USF/New Coll. Lib., Sarasoata, Fla.Copyright 1987 Reed Business Information, Inc.

FROM THE CRITICS

Publishers Weekly

This comprehensive cookbook, by the physician who wrote Control Your High Blood Pressure Without Drugs! and a nutritionist, advocates fresh or frozen vegetables, fish, poultry, fruit, and whole grains, beans, legumes and low or nonfat dairy products in a variety of ethnic concoctions. Their low-sodium, -fat and -sugar soups, souffles and sauces are deliciously and creatively redeemed with such seasonings as celery seed for salty taste, cloves for sweet and fennel to create the illusion of a meaty flavor. In a personal, supportive and candid style, hypertension sufferers and others interested in healthful cooking are enlightened with scientific tidbits and the welcome hyper-specifics of selecting kitchen equipment, reading labels, preparing brown-bag menus and ones with precooked foods, and airline dining. There are also suggestions for guests who want to diet without calling attention to themselves: ``If you discover that the food has been smothered with fat or salt, take a bite or two, and then rearrange the food on your plate.'' (March 20)

Library Journal