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Editorial Reviews
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People compelled to control their sodium intake will welcome The No-Salt, Lowest-Sodium Baking Book. Following his earlier cookbook, Donald A. Gazzaniga shows how to ensure that those who can't tolerate sodium can still enjoy flavorful baked goods. Gazzaniga covers both yeast-raised and quick breads. The latter require special sodium-free baking powder to achieve the lowest sodium levels. Garlic-cheese focaccia, French onion bread, and Italian sourdough make for good sandwiches. Sweet breads, including one with oats, dates, and prunes, provide plenty of fiber. Cookie recipes, especially those for biscotti, supply plenty of spicy flavor without compromising on sodium levels. Gazzaniga also shares nutritional information for diabetics, and he further explains how to make his recipes suitable for sugar-restricted diets. Mark Knoblauch
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