Title: Low sodium baking book packed full of good info
Product review: When starting a low-sodium diet, whether out of choice or necessity, good information is hard to find. This book contains a lot of good information, helpful suggestions, and excellent recipes. One big change in our diet is to use non-sodium based baking soda and baking powder in place of the sodium-laden types we've previously used. While I don't understand the chemistry, it's not a one-to-one substitution with many recipes. Mr. Gazzaniga has done the research, the experimentation, and has written a book that takes a lot of the guess work out of a new way to bake -- without salt or sodium, and in a cost effective manner. Easy to understand directions from a man who once had been on the heart transplant list. Highly recommend this book to anyone dealing with congestive heart failure, heart disease, or who just wants to get the sodium out of his diet. I also recommend his "No-Salt, Lowest Sodium Cookbook."
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