New Low-Fat Favorites

Spear (Low Fat and Loving It, etc.) has a knack for presenting confusing nutritional information in a straightforward way. Part I comprises five chapters on nutrition that break down recent discoveries about foods and their special properties, including an admirably clear explanation of fat and its influence on cholesterol. The recipes in the second part, aptly reflecting the book's title, are for the most part familiar dishes, streamlined, e.g., Bruschetta of Tomatoes and Basil; Roasted New Potatoes with Thyme and Garlic; and Balsamic Glazed Chicken Breasts. The chapter on grains hews close to the tried and true (white rice in a Middle Eastern Rice Salad and in Melanie Barnard's Yellow Rice and Black Bean Pilaf) and fails to expand upon the recent interest in and availability of other whole grains. Among the more interesting recipes are Anchovied Potatoes, Tomatoes, and Zucchini; Leftover Meat with Peruvian Red Onion Sauce; and Crostini of Figs. What makes this book worth its price are the stellar introduction and the carefully explained nutritional information accompanying chapters and recipes. (May)