Who Needs Salt?

Everybody has a cookbook. I sought something different. The book is a 2 volume set. Volume 1: Fundamentals (50 pages, 19 recipes) contains short stories of my food influences since I was 3. Most of these influences are all Cleveland based, from working at Danny Boy’s Farm Market, North Olmsted, in high school, to the Westside Market, to cooking live on channel 3, to teaching cooking classes in Brownhelm Township, to my worldly travel food influences, including China and eating at the #1 ranked Michelin restaurant, Osteria Francescana, Italy. The trajectory of the book then takes you to my health scare which changed my cooking habits and lifestyle. From there, I explain how to significantly reduce salt in your diet, while feeling like you are eating like a normal person. I take the foods I used to love eating and convert them to low sodium recipes. These include items at restaurants and grocery stores. From Olive Garden to those delicious brown buns at Texas Roadhouse, I muddled my way into my own beef jerky, BBQ, breads, pickles and many others. Volume 2 (68 pages, 71 recipes), takes the fundamentals from volume 1 and builds on them with companion recipes, and other low sodium creative dishes. What the Cleveland Plain Dealer said: Who needs salt? NE Ohio author bluntly addresses sodium issue