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January 1955

Gourmet Cooking for Cardiac Diets.

Author Affiliations

By Florence Field. Price, $3.50. Pp. 350. World Publishing Company, 2231 West 110th St., Cleveland 2, 1953.

AMA Arch Intern Med. 1955;95(1):180. doi:10.1001/archinte.1955.00250070196037

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How to make food interesting to the heart patient on a salt-free diet has long been a problem to cook and patient alike.

This cookbook supplies an answer to the problems of the salt-free diet and contains numerous well-planned meals falling within the arbitrary scope of the diet already prescribed. The recipes have been kitchen tested, are simple to prepare, and with slight additions may be served to and enjoyed by the whole family. The meals are planned to give variety to the menus and to please the individual taste.

Included are the following: diet lists; menu patterns and recipes; the reducing diet; the low-sodium diet, the low-fat, low-cholesterol diet, and the purine diet, plus many charts, tables, lists of manufacturers of special foods, and other useful information not readily available. The chapter on reducing diets is valuable not only to the cardiac patient but to anyone who wishes to

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