To read prolific cookbook author Tarr's introduction to her latest effort, you'd think this was the first low-cholesterol cookbook with claims to ""gourmet"" taste. There are already dozens of such cookbooks, of course, many of them superior in taste and authenticity (e.g., Annemarie Colbin's The Natural Gourmet, 1989), and there are far better explanations of the nutritional underpinnings than Tarr's superficial, not quite accurate summary provides. Her appended ""introduction to vegetables"" (arugula, dried beans, bok choy. . .) also rehashes mostly familiar stuff. The recipes, arranged in dinner menus, tend to be contrived, with substitute ingredients and odd pairings such as squash and zucchini on pizza; a baked vegetable and bean ""cake"" with a sauce of red pepper, egg substitute, and Lite Mayonnaise; a vegetable lasagna with turkey meatballs; a Mexican vegetable soup thickened with rolled oats; and other adaptations of variously recognizable ethnic dishes.