Overview for Healthy Cooking for Patients with Kidney Ailments
The recipes in this book prove that food for patients with kidney diseases need not be boring or bland. Attractive in presentation, delicious to taste, yet healthy and nutritious, they are specifically tailored to suit the Indian palate. These mouth-watering daily vegetarian recipes, both Indian and international, are easy to make at home, with ingredients readily available in the market. The book also contains valuable information on the symptoms, cure and prevention of renal disease; and a list of food items allowed or restricted, and why. A relevant and immensely beneficial read for those suffering from diseases of the kidney, as well as their near and dear ones.
Abhilasha Sethia (Author)
Abhilasha Sethia was born and raised in Kolkata. She completed her schooling from St. Agnes Convent, Kolkata, and graduated with a B.A. from Loreto College, Kolkata. She stays with her in-laws and husband. Manjri Agarwal is a writer, critic, teaching chef and mother of two. Born and raised in Mumbai, she finished her schooling from The Cathedral and John Connon School, Mumbai, and graduated from The Stern School of Business, New York University.
Manjri Agarwal (Author)
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