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Editorial Reviews
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 sug
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 sug