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The Italian Salt-Free Diet Cookbook

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By Schell Merle. . 367 pages. New American Library; , New York: , 1988.. $17.95.

Ann Intern Med. 1988;109(6):518. doi:10.7326/0003-4819-109-6-518_3
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Introductory chapters on the regional differences in Italian cooking, the basic ingredients (including herbs), and cooking techniques; recipes for courses from antipasti to desserts; menus for successive days. The essence of the approach is avoiding salt and using flavorings like herbs, pepper, and other condiments to give the depth of flavor too often apparently provided by salting. Recipes include data on sodium content, calories, carbohydrate, and fat. (EJH)


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