l Introduction
J
，i Everyone loves a rich， satisfying main course. But cur-
rent lifestyles make eating such food regularly a trying
and fattening regime. Fear not! Satisfaction and taste have
not disappeared forever. Hope lurks in these very pages.
You can eat well and be satisfied without fat， heavy sauces
and gobs of cream and butter.
Of course， part of the key to successful low-fat main
courses is in the choice of ingredients. Fish， chicken and
vegetables make the most logical starting point. Beef，
lamb and veal are all high ill cholesterol and fat and，
though an occassional treat， should be avoided as a
regular means of sustenance. Likewise， cream， butter，
cheese， except in the smallest amounts， can spell disaster
for any diet. Pork， as bred these days， is almost as low in
fat as chicken， and can be turned into a wide variety of
tempting dishes， especially when seasoned with brio and
cooked in a manner appropriate for the cut of meat.
Most main course meat dishes should allow between
1/4 to 1/2 pound of meat per person， the more bone， the
greater amount. And remember， a great deal can be done
to fill people up with grains， vegetables， complex carbohy-
drates and accompaniments.
So eat hearty， but carefully.
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