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Reviewed by Mamta Madhavan for Readers' Favorite
Steaming makes food tender and moist and the technique of steaming foods is good for anyone on a pureed diet. In a dysphagia kitchen, steaming is the perfect cooking method. Steaming does not necessarily produce bland food; it makes the dishes lighter and they are perfect to have during the spring. Steaming retains the nutrients in food and the 13 recipes shared by the author are helpful to all those who are on a dysphagia diet and adhere to the rules of a safe swallow. Tips after every recipe are useful when it comes to the other details of the recipe, which makes the cooking easier.
The Purees of Spring: 13 Recipes for the Dysphagia Diet by Diane Wolff has a good collection of recipes that are perfect for those following a dysphagia diet. They are simple and easy to make and the author has collated the recipes, ingredients, and directions in a methodical way that is easy to understand and try out. The recipes are flavorful and can be included in the menu while inviting a gathering of family and friends. The recipes make the dysphagia diet tasty and healthy at the same time. This book is a good tool to maintain a puree kitchen. The author highlights the importance of having nutritional healing through the recipes shared and also the simplicity of cooking techniques. There are not many recipe books written for those with dysphagia, making this book a handy manual for all those on a dysphagia diet.