Skinny Sauces and Marinades: Over 100 Seductive Ways to Turn Low-Fat Eating Into Gourmet Dining

In keeping with the trends of the '90s, where ``diet'' means eating healthy-a shift from red meat and dairy products to grains, herbs, pasta, fresh vegetables and low-fat substitutes-is this volume by Klein, who ranges beyond the realm of American cuisine and borrows from other cultures. Some of the rewards: heavenly mango sauce, Italian fennel sauce and apple shallot sauce. While some meats (chicken, fish, pork, beef) remain, it's the sauces and marinades that add appeal, zest and flair to even the most ordinary accompaniment, such as Jamaican chicken wings, fruited island pork chops, and peach sweet-and-sour shrimp. While most readers are familiar with the USDA Nutritional Data-per serving amounts of saturated fats, cholesterol, calories and sodium for each ingredient-Klein neglects to explain what exchanges are, or how they are derived. Nevertheless, Klein's collection guides us in making healthful and necessary changes to diet. (Sept.)