Foreword.

Introduction.

PART I: Getting Started with Lowfat Eating.

Chapter 1: Where Fat Really Lurks.

Chapter 2: Reading Labels.

PART II: Setting Up a Lowfat Kitchen.

Chapter 3: Slenderizing Your Kitchen Pantry.

Chapter 4: Cooking with Oils, Condiments, and Other Flavorings.

Chapter 5: Using Meat, Poultry, Fish, and Eggs in a Lowfat Eating Plan.

Chapter 6: Dairy Products: The Easiest Foods to Change to Lowfat.

PART III: Over 150 Delicious and Lowfat Recipes Made Easy.

Chapter 7: Breakfasts and Brunches.

Chapter 8: Appetizers and Snacks.

Chapter 9: Salads and Salad Dressings.

Chapter 10: One-Pot Soups and Casseroles.

Chapter 11: Fish and Shellfish.

Chapter 12: Meat and Poultry.

Chapter 13: Pasta, Grains, Beans, and Rice.

Chapter 14: Sandwiches.

Chapter 15: Vegetables.

Chapter 16: Sauces and Gravies.

Chapter 17: Desserts.

Chapter 18: Beverages.

PART IV: The Part of Tens.

Chapter 19: The Ten Most Important Steps in Lowering Your Fat Intake.

Chapter 20: Ten Myths about Fat.

Chapter 21: Ten Terrific Web Sites on Healthy Eating.

Chapter 22: Ten Healthful Newsletters.

Appendix: Glossary.

Index.