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.