Salt Free Cooking with Herbs and Spices

Title: Salt-Free Cooking with Herbs and Spices
Genre: Cookbooks
Author: June Roth; foreword by S. K. Fineberg, M.D., F.A.C.P.
Publisher: Contemporary Books, Chicago, Illinois
Year: 1975
Pages: 190
Format: Hardcover, with dust jacket.
Provenance: Price sticker in the amount of one dollar on front cover.
Dedication: “To my dear friend Roslyn, whose memory remains an inspiration to all who knew and loved her.”
Opening Sentence: “Don’t despair when a doctor prescribes a salt-free diet for you or a member of your family.”
Random Passage: “Melt butter in a skillet; add parsley, watercress, garlic, and onion and cook until onion is tender. Add shrimp, Tabasco sauce, and lemon juice. Cover; continue cooking 3 to 5 minutes, or until shrimp are pink and cooked through.” (Shrimp in Green Sauce recipe)
Goodreads Review: “Another cookbook that really came in handy when I needed to find recipes that would help me cut down the salt in my diet.” — Bev, August 10, 2011.
Notes: For being more than 40 years old, this recipe book isn’t too terribly dated. The cutting-down of salt in a diet is as sound advice today as it was then, and (as these recipes prove) there’s no skimping on taste.