The Kidney-Friendly Kitchen

You have the printed sheet from the clinic. What you do not have is something to cook on a Tuesday evening. This book closes that gap.

The Kidney-Friendly Kitchen is a cooking book for older adults who are already working with a physician and a renal dietitian and who want their kitchen back. It teaches technique first, in plain language, and then hands you 110 complete recipes built on it.

You will learn the three ingredient levers that come up most often in kidney-friendly home cooking - sodium, potassium and phosphorus - and where each one actually lives in food. You will learn to turn a packet over and read it in ten seconds, scanning the ingredient list for hidden phosphate additives before you even glance at the nutrition panel. You will learn the leaching method for peeled root vegetables, step by step. And you will learn how to make food taste finished without the salt shaker, using acid, slow-cooked aromatics, fresh and dried herbs, toasted spice and proper browning.

What's inside:

- Five teaching chapters covering the three levers, label reading, leaching and cooking water, flavour building without salt, and protein portioning

- 110 original recipes grouped by meal: breakfasts, soups and stews, salads and vegetables, poultry, fish and meat mains, meatless mains and pasta, sauces and snacks, breads, desserts and drinks

- A short note with every recipe naming the ingredient choice it makes and why

- US measures with metric in parentheses throughout

- A swap chart of lower-potassium, lower-phosphorus and lower-sodium ingredient alternatives

- Seven salt-free herb and spice blends to keep in jars

- A shopping and pantry guide, a glossary and a full index