No Salt Lowest Sodium Cookbook or A16

No-Salt, Lowest-Sodium Cookbook: Hundreds of Favorite Recipes Created to Combat Congestive Heart Failure and Dangerous Hypertension

Author: Donald A Gazzaniga

Donald Gazzaniga, diagnosed with congestive heart failure, was headed for a heart transplant - the only effective medical treatment. Urged by his doctor to keep his sodium intake "under 1,500-2000 mg. a day," Don headed for the kitchen and went to work. Aware that cutting out table salt is the barest beginning of a true low-sodium diet, Don devised recipes for delicious low-sodium dishes that added up to less than 500 mg. daily, 70% lower than those in other low-sodium cookbooks. The result? Don's name has been removed from the transplant list and his doctors believe that his diet played a significant role.

The No-Salt, Lowest-Sodium Cookbook contains:

* Hundreds of good tasting, easy-to-make recipes
* An introduction by Dr. Sandra Barbour of the Kaiser Permanente Foundation
* Advice on finding low-sodium prepared foods, eating in restaurants, etc.
* Accurate sodium content of every ingredient and of the total servings
* A twenty-eight-day low-sodium menu planner by Dr. Jeannie Gazzaniga, Ph.D., R.D.

This book is for informational purposes only. Readers are advised to consult a physician before making any major change in diet.

Look this: Clinical Delegation Skills or Law and Ethics in the Business Environment

A16: Food + Wine

Author: Nate Appleman

This cookbook & wine guide celebrates the traditions of southern Italy, and includes extensive coverage of southern Italian wines. Diners at San Francisco's acclaimed A16 restaurant pack the house for chef Nate Appleman's "soulful renditions of dishes from Compania" & superb wines.

Publishers Weekly

One of San Franciscoa's most popular new restaurants, A16 is devoted to southern Italya's rustic cuisine and robust wines. This book, by its executive chef and wine director, begins by exploring eight grape-growing areas in the south, from the regiona's heart in Campania to mountainous Abruzzo and the isolated island of Sardinia in the Mediterranean. With a dizzying number of wines produced in each area, the focus is wisely kept on the grapes themselves, with eloquent essays on the history and qualities of both classic and less familiar red and white varietals, and food pairing tips as well as recommendations of wine producers. The second half presents some of those foods-"peasant cooking" like pasta with chunky, chili-spiked sauce, a rabbit mixed grill and, of course, Neapolitan pizza, with A16a's Bay Area location showing in occasional ingredient twists like the tangerines in an arugula salad and the zesty punch of preserved Meyer lemon in a grilled shrimp dish. Executive chef Applemana's expertise is reflected in a chapter on "the pig," including recipes for making pancetta and sausages, which are rather advanced for casual home cooks but, like the rest of the book, make fascinating reading for lovers of Italian food and wine. (Sept.)

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Kimberly Bartosz - Library Journal

A16 is a San Francisco-based restaurant focusing on the regional Italian cuisine of Campania, and executive chef Appleman and wine director Lindgren feature many of the recipes served at the restaurant. The first section covers the wine varietals of southern Italy and includes descriptions of Italian wine designations; histories of the wines, food pairings, and producer recommendations are also here. The rest of the book is dedicated to food, beginning with an outline of the Campania cooking style. The pantry chapter has descriptions of foods common to southern Italian cuisine that are used at A16, and recipes for simple broths, flavored oils, and ricotta salata. It's important to read this section before starting any of the recipes as it explains seasoning rationale and has recipes for condiments/ingredients found later in the book. A resource list for ingredients and equipment is provided at the end of the book. A16 is a challenging specialty cookbook, coaxing readers to try unfamiliar ingredients and cooking techniques. An optional purchase for libraries with large cookbook collections.

Table of Contents:

Contents Introduction....................1
PART ONE: A16 WINE....................4
CAMPANIA-A16....................15
ABRUZZO-A24....................29
MOLISE-A14....................33
PUGLIA-A14....................35
BASILICATA-SS658....................43
CALABRIA-A3....................49
SICILY-A20....................53
SARDINIA-SS131....................61
PART TWO: A16 FOOD....................66
THE PANTRY....................72
ANTIPASTI....................88
PIZZA....................112
ZUPPA....................126
PASTA....................138
SEAFOOD....................164
POULTRY AND MEAT....................178
THE PIG....................198
VEGETABLES....................224
DESSERT....................242
RESOURCES....................268
INDEX....................273