GOOD FOOD WITHOUT SALT by Margaret Vaughn

GOOD FOOD WITHOUT SALT

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KIRKUS REVIEW

A collection of low-sodium recipes which were not only designed to please a husband with a very particular palate, but which have been laboratory tested and approved. Each recipe lists the caloric values as well as the degree- in milligrams- of salt contained. (The 78.290 mg. Na per portion may be something of a mathematical challenge.) The recipes have a great deal of variety and originality, and spices, herbs and wines provide interest and sophistication. Bread and rolls, soups, eggs, meat, fish and poultry, vegetables, salads and salad dressings, cookies and desserts provide menus of all kinds, and there is a list of the stores (New York) where Salt Free Products can be obtained, along with charts, etc. Valuable for a specific market.

Pub Date: Aug. 14th, 1951
Publisher: Crowell