Original Salt Free Diet

Published in 1949 as an early advocate of nutritious and appetizing salt-free diets to be followed outside a hospital, this cookbook has been revised and updated to embrace contemporary ingredients and tastes and has done so without compromising its original medical benefits. The 60 menus for breakfast, lunch and dinner are divided into categories ranging from meals with 100 milligrams of sodium and 2200 calories to weight-reducing menus of less than 350 milligrams of sodium and 1200 calories. While such dishes as salmon steak with sherry, veal scallopini with marsala and marmelade tapioca stand out among more conventional offerings (most recipes are not as innovative as those in other recent salt-free collections), this revision is still a useful addition to any diet cookbook shelf. (July)