This is a cookbook of many faces, it is,
most assuredly, a book full of delicious and
completely original recipes created by the
author over the past twelve years; it is also
unique, and a particular treat, in that all
the recipes are low in cholesterol. This book
is here to prove that even the most discrim-
inating palate will never know he is eating
"that way"l
The low-cholesterol diet need not be what
most women think oJ when egg yolks, cream,
butter, and animal fats are taken out of
their hands. Broiled lean meats and bland
boiled vegetables do not have to be the alter-
native. Indeed, one can prepare an exquisite
pfit~, a smooth rich coq au vin or suprdme de
volailles with truffle sauce, even a glazed
strawberry pie, butterscotch cake, or glisten-
ing palais de glace. The recipes are haute
cuisine and more than meet the challenge of
creating saw)ry food that is good for you tooI
The key word is "daily." If one eats this
way on a regular basis at home, then upon
the occasion when one is confronted with a
rich creamy sauce or a mouth-watering
sonffl~, he needn t recoil--there is credit in
the bank, so to speak. The point is that fatty
foods ~ecome the exception not the rkOe.
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