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Title: Cooking Without a Grain of Salt by Susan Bagg Todd, Robert Ely Bagg, Elma W. Bagg, Elma W. Bagg, Robert Ely Bagg, Susan Bagg Todd ISBN: 0-553-57951-7 Publisher: Bantam Pub. Date: 01 December, 1998 Format: Mass Market Paperback Volumes: 1 List Price(USD): $6.99 |
Average Customer Rating: 4.83 (6 reviews)
Rating: 4
Summary: excellent
Comment: great cookbook with an informatve introduction on sodium in general...as well as tips on starting to use less. The recipes have alot of flavor. A favorite is *chicken with 40 garlic cloves*... Sounds like much too much until you taste it. The garlic mellows and sweetens. Its very good.
Using spices besides salt, adds alot of flavor. The recipes tend to have alot of ingredients to make up the flavor lost by the salt. When switching over to this kind of cooking there might be an initial outlay of money spent on spices but its worth it. At first, there is an adjustment for most people as we arent very salt sensitive... due to the amount we consume in processed and fast foods. As you get used to using less... you start to taste the *real* flavors in food.
Lowering sodium in your diet is helpful for your general health, blood pressure problems and it helps dieting as well. Excess salt causes you to retain water. Even if you find the recipes *too* low salt...you could add some. It would stillbe less than the sodium in convential foods
I find the size of the book (small pocket book size) difficult to workwith in the kitchen... the print is typically small...and the pages will not stay open without breaking the spine of the book... It would be easier if it would lay flat when cooking...
Rating: 5
Summary: Should be on everyone's shelf - salt sensitive or not!
Comment: Recipes are easy to find in this book, and it's not just 30 variations on a similar recipe, or obscure dishes that you can't really tell what it is until you make it.
Once you start eating without adding salt (or salty products) you begin to dislike overly salty food. Our bodies ultimately know how much salt they need. Who doesn't know that too much salt is bad?
On this book. It's pretty good. But you can't eat from it every day. I also recommend Gazzaniga's "No Salt Lowest Sodium Cookbook" to compliment this one. As long as you're here, why not order them both? (uncompensated endorsement)
Rating: 5
Summary: Fantastic Book!
Comment: I was put on a very low salt/sodium diet a year ago because of Meniere's Syndrome. Since that time, I've tried several cookbooks and I usually found only two or three pretty good recipes in each one. This book is different. So far I've tried twenty-six recipes and they have all ranged from good to excellent.
The best thing about this cookbook is that, once you buy the different spices, almost every other ingredient can be found in your kitchen cupboard. The ingredients you need to buy can be found at any grocery store. The recipes are also easy to follow and several are quick to fix.
It's a must-have for those on low-sodium diets. I highly recommend it!
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Title: The No-Salt, Lowest-Sodium Cookbook by Donald A. Gazzaniga, Michael B. Fowler ISBN: 0312291647 Publisher: St. Martin's Griffin Pub. Date: 31 July, 2002 List Price(USD): $15.95 |
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Title: The No-Salt Cookbook: Reduce or Eliminate Salt Without Sacrificing Flavor by David C. Anderson, Thomas D. Anderson ISBN: 1580625258 Publisher: Adams Media Corporation Pub. Date: September, 2001 List Price(USD): $12.95 |
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Title: American Heart Association Low-Salt Cookbook, Second Edition : A Complete Guide to Reducing Sodium and Fat in Your Diet by American Heart Association ISBN: 0609809687 Publisher: Clarkson Potter Pub. Date: 05 November, 2002 List Price(USD): $15.95 |
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Title: Get the Salt Out : 501 Simple Ways to Cut the Salt Out of Any Diet by Ann Louise Gittleman ISBN: 0517886545 Publisher: Three Rivers Press Pub. Date: 30 December, 1996 List Price(USD): $11.00 |
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Title: Pocket Guide to Low Sodium Foods by Bobbie Mostyn ISBN: 0967396913 Publisher: InData Group, Inc Pub. Date: 01 September, 2003 List Price(USD): $7.95 |
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