本书不仅介绍了适合高血压患者的饮食方式和烹调吃法，比如低盐、低脂、低糖的"三低"烹调原则及技巧，比如一日三餐的能量该如何分配、早中晚三餐该怎样吃，比如日常食材中哪些有降压作用、怎样吃更降压等一些高血压患者最关心的问题，同时还介绍了一些降压药膳的吃法，以及高血压的几种常见并发症的饮食烹调与吃法。
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