by Polly Zane, 497 pp, $10.95, Harper & Row, Publishers, Inc., 1973.
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This is an authoritative, well-written and well-illustrated book of recipes for individuals who must control cholesterol and saturated fat intake in their diets. Unsaturated fats replace the saturated fats in most recipes. The book reflects the philosophy and recommendations of the American Heart Association in these respects.
Additional information is useful for the coronary-prone individual and for family members who may be involved in meal planning. Two sections written by Daniel Steinberg, MD, interpret the nature of heart disease as well as the rationale supporting cholesterol and saturated fat restriction. These chapters provide much useful information and should serve to motivate acceptance and adherence to these types of diets.
Recipes in this cookbook relate to variations of all usual categories of recipe formulation: fish dishes, poultry dishes, breads, sauces, desserts, cakes, cookies, and many more. In this respect, the book is a complete and extensive compilation of low cholesterol, low
Gormican A. The Jack Sprat Cookbook. Arch Intern Med. 1974;134(4):790-791. doi:10.1001/archinte.1974.00320220192046