A complicated title for a simple idea. It is psychology-of-eating researcher Schiffman's ""theory"" that what separates overweight people from others is their ""exaggerated set-point"" for taste, aroma, and texture in their food. Separate these qualities from caloric density, she maintains, and you can lose weight without feeling deprived. Hence, the recipes offered here--and served in the Nutri/System weight-loss centers--come with headings describing them as ""peppery,"" ""zesty,"" ""sweet and sour,"" ""tart and chunky"" (an apple rhubarb sauce for meat or desserts), or, for a one-egg frittata with wild rice and veggies, ""nutty, chewy, spicy and crunchy."" Unsurprisingly, the collection borrows from the world's spicier cuisines but also adapts freely for the sort of gentrified hybrid contrivance that seems to prevail in diet cookbooks.