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Cook to Your Heart's Content is a cookbook for the gourmet willing to spend both the time and money to eat varied and interesting food. Recipes are well chosen and have been carefully tested as the products tried by this reviewer were consistently good. Directions are clear, but to some extent they assume cooking experience and a degree of sophistication; most recipes require a number of special ingredients such as herbs, spices, and wines. There are a few places in the directions where the shorthand of the dietitian has been used, and editing is needed.
This volume is more than a cookbook; menus for two weeks are included at each of the following caloric levels: 1,000, 1,500, 2,000. A second set of menus at each caloric range shows how the diet can be adapted to the restriction of sodium to 500 or 1,000 mg/day.
The introduction includes a brief statement
Ohlson MA. Cook to Your Heart's Content.. Arch Intern Med. 1971;127(2):322-323. doi:10.1001/archinte.1971.00310140150037