Eating Well! When You Just Can't Eat the Way You Used to Cookbook

This ""over 50 cookbook,'' a welcome creation, takes the dietary burdens that come with aging and neatly turns them to the reader's advantage. Looking on every problem as an opportunity, Wilson, a former New York caterer, spends the first half of the book dispensing practical advice and cheering anecdotes on how she and others over the age of 50 have reoriented their thinking and reawakened dulled palates. Wilson is almost as concerned with socializing as with food as she describes preparing light ``feasts'' for friends, as well as government dietary guidelines, ways to streamline shopping and cooking, and lo-cal techniques like poaching and cooking foods in parchment. Some 250 eclectic, up-to-the-minute recipes are fit for gourmets of any age: potted cheddar with port, couscous, salmon mousse and a ``mainly meat'' meat loaf with herbs. Illustrated. (March)