HIGH BLOOD PRESSURE COOKBOOK

One of the most common reasons for High Blood Pressure is excessive sodium and salt intake. Most people find it difficult to limit the amount of salt in their cooking, thinking it will affect the taste of their favourite dishes.
The recipes in this book have been designed to use minimum salt yet retaining its taste and flavour.
Ranging from breakfast options, and soups and salads to rotis, subzis and desserts, additional bonus is the section on healthy, low-salt chutneys and pickles. While the recipes in this book are targeted at severe hypertensives, they will also help people experiencing the early stage of hypertension to prevent it from aggravating any further.

Also included is a comprehensive section on high blood pressure, the effect of excess salt, the role of sodium, and a list of foods allowed and avoided.

Tuck the salt out of sight, and start reducing your sodium intake. Eat healthy to keep your blood pressure in check.

Pages : 104
Recipes : 40
Pages in colour: 10

Ms. Tarla Dalal is India’s bestselling cookery author since over 2 decades. She has written a total of 100 titles, several of which have been translated in various languages like Hindi, Gujarati, Marathi, Bengali and even Dutch and Russian! The total sales of her cookery books exceed 3million copies. Her first book ‘The Pleasures of Vegetarian Cooking’, which was published in 1974, was an instant success with indian housewives. The book, which is considered a classic in cookery books, has sold a record 1,500,000 copies.

Her cookery show "Cook it Up with Tarla Dalal" is aired weekly on Sony Entertainment Television. The show broadcast all over South East Asia, India, the Gulf, UK and even the US.

Born in Pune. Indian Mrs. Dalal moved to Bombay after her marriage. In 1966, she started cookery classes form her residence. Her classes become a phenomenal success with a long waiting list of student wanting to join them. At one time, it was said 'If you want to get your daughter married, send her to Ms. Dalal's Classes'. This was because students attained guaranteed cookery expertise after attending her classes. Due to space constraints, she had to stop the cookery classes some years back but much before that, she had 'streamlined the eating habits in India' - to quote The Khaleej Times, Dubai. She has demonstrated her cuisine a healthy and tasty creative option through her cookery demonstration in large parts of India and many major cities of the world such as Tokyo, Jakarta, Honkong, Singapore, Brussels Antwerp, lisbon, Zurich, Nairobi, London, Toronto, New York etc.

Ms. Tarla Dalal writes a large number of cookery columns for various publications, newspapers and magazines like Indian Express, Dainik Jagaran, Manorama, Mid-Day, Femina, Afternoon, Loksatta, Lokprabha, The Telegraph (Calcutta), Malayala Manorama, Abhiyan, Stree etc. have carried her cookery columns. Her recipes have been extensively covered by the electronic media including various TV stations/channels. She has participated in numerous cookery programmes on TV, Radio and now as mentioned earlier on her own cookery show "Cook it Up with Tarla Dalal" on Sony Entertainment Television.