The authors are no-salt veterans (The No-Salt, Lowest Sodium Light Meals Book
) who enjoy playing with recipes. Neither doctors nor chefs, they offer an array of accessible, if not dazzling, recipes influenced by world cuisine that make the prospect of a no-salt diet less bleak. The book begins with a not-too-decadent dessert chapter offering Date Walnut Cookies from Germany and French Vanilla Pudding. The authors then launch into sauces and spice mixes such as Niter Kebbeh Spiced Oil from Ethiopia. (In addition to the expected nutrition information, most recipes include a country or region of origin.) The meat chapter covers chicken as well, and includes such dishes as English Bangers, Chicken Cordon Bleu and Don’s Authentically Hot Chorizo. Light meals, breads, side dishes and breakfast dishes ranging from Cranberry Scones to a Frittata with Fresh Salsa round out the approachable offerings. (Nov.)
