The guide I wrote after handing out the same photocopies for four years. Sixty two pages, written for someone with chronic kidney disease who cooks at home and does not have a food processor, a spare four hundred dollars a month or a nutrition degree. Inside: how to read your own potassium and phosphorus numbers, a leaching method that actually works with timings, an additive list with the ones to watch circled, forty recipes built on one pot or one wok, and grocery lists priced at three San Francisco stores so you can see what a week costs before you commit to it. Written for shared dishes and family style serving, not plated portions, because that is how most of my clients eat. Includes a fridge card you can print. Delivered as a PDF in English and traditional Chinese, both files, one price. If your clinic wants a print run for patients, message me and we will do it at cost.