It's mainly aimed at low fat replacements for family favourites - Spaghetti Bolognese, Scotch Lamb Stew, even Baked Fish and Chips - but with some slightly unusual ones - Vitality Moussaka or Ratatouille Summer Pudding. There's everything from breakfast ideas to planning your meals for the week and even low fat cakes, biscuits and deserts.
I found some slight drawbacks to this book - it's a 1999 edition and I think some of the advice on the nature of fats may have changed since then - for instance there is no mention of trans-fatty acids anywhere. There are no photos of any prepared dishes. A far bigger problem, though, to the novice low fat cook is that although all the recipes are calorie counted, there's no figure for the fat or salt content. Since this book was published this kind of information is generally given in books and magazines and on food packaging. It's probably more useful for someone looking to just modify their diet in the general direction of lowering fat and salt than for someone cutting back severely due to health problems.
It's not, to be honest, the best cookbook I've got and it's certainly not the glossy coffee table sort that are gorgeous to look at and read even if you never cook anything from them, but it is a practical guide to low fat, low salt cooking.
Maryom's review - 3 stars
Publisher - Foulsham
Genre - Non-fiction, Cookery
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