I'm sold on this one. It really is persuasive- and practical- and offers variety -- and makes it all possible within reasonable budget limitations. And it does not sound as if it would be appreciably more troublesome than any other road to good cooking. Much of which is in sharp contrast to Bernard Koten's The Low Calory Cook Book (see P. 698). Introductory chapters give charts of foods that may be eaten, and indication of amounts; of foods that during the reducing process should not be eaten; basic principles of the whys and hows, something of the substitutes. Then come the recipes- 500 of them. Except for the ""tantalizing French dressing (without a drop of oil)"", on which I remain unconvinced, and the omission of cheese dishes- except for pot cheese- I finished the book (it ends with menus for a seven day reducing menu) with the determination to put it to use as soon as the books are available. I even copied out some such crutches as creamy sauce base, cooked dressing, mock Hollandaise. This should prove a long term seller on any cookbook shelf. Calories chart in body of text.