Format: 242x170mm

Number of pages: 361

This book is a free continuation of the author's successful publication We cook without salt, but it can also be used independently. It contains more than 650 other recipes for the preparation of hot dishes, the decisive principle of which is the combination of several types of basic food, suitably seasoned, with a carefully described technological procedure that excludes the sodium load, as well as the chemical ballast used by the food industry, which changes the natural properties of food and negatively affects health state. The book is based on the traditions of international cuisine, from Great Britain to Australia, from the Mediterranean to the Caribbean, from European customs to Asian, from African traditions to the novelties of the Far East, consistently using commonly available, ordinary ingredients. Together with the publication Varíme bez soli, it aims to become a guide to changing the personal nutritional style of a person who is interested in their health and quality of life. It is intended primarily for those who, for some reason, have to or want to significantly reduce the use of salt and industrial chemicals or completely exclude it from their diet. It will be equally useful for those whose skills depend on the health status and quality of future life of the youngest generation. At the same time, it is suitable for those interested in a healthy lifestyle who are just starting out with the art of cooking.