Low-Fat Cooking

Arlene M. Gryfe is a Toronto-based professional nutritionist and home
economist.

Low-Fat Cooking is the latest addition to the popular Company’s Coming
list. The book presents more than 150 recipes (all with less than 10
grams of fat) under such headings as Luncheon Fare, Stir-Fries,
Appetizers, and Dips and Spreads. Each recipe begins with a brief
comment and estimated yield, followed by nutrient analyses of calories,
protein, total and saturated fats, cholesterol, and sodium. Only a few
recipes list “good” or “excellent” sources of fibre. The fact
that one listing is obviously incorrect makes one question the accuracy
of the remaining analyses.

Both imperial and metric measures are given, and many recipes are
followed by useful tips. The book opens with a section on types of fat
(with some incorrect calculations), alternatives to high-fat products,
and some labeling information relevant to Canada and the United States.
It is profusely illustrated with tantalizing photographs, and most pages
have a lively sketch in the background. The index is extensively
cross-referenced. The recipes are both attractive and tasty.

Low-Fat Cooking is not intended as a weight-loss program, but used in
conjunction with moderate exercise it would certainly qualify as part of
a healthy lifestyle. If carbohydrate content had been specified in the
analyses, the book would have been useful to diabetics as well.