Mezinárodní kuchyně bez soli a jiné chemie – Légl Miroslav (2015)

This book is a loose continuation of the author's successful publication Cooking Without Salt, but it can also be used independently. It contains over 650 additional recipes for preparing warm dishes, whose decisive principle is the combination of multiple types of staple foods, appropriately seasoned, with a carefully described technological process that excludes sodium load, as well as the chemical ballast used by the food industry, which alters the natural properties of food and negatively affects health. The book draws 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 innovations from the Far East, consistently using commonly available, ordinary ingredients. Together with the publication Cooking Without Salt, it aims to serve as a guide for changing the personal dietary style of individuals interested in their health and quality of life. It is primarily intended for those who, for some reason, must or want to significantly limit or completely eliminate the use of salt and industrial chemicals from their diet. It will also be equally useful for those whose skills depend on the health and quality of life of the youngest generation in the future. At the same time, it is suitable for those interested in healthy...