I love everything about this book - the pictures, the recipes, the low-fat aspect of it! This is a fabulous cookbook period, lowfat or not! Actually because it is a lowfat cookbook, the delicious recipes deserve even more credit. This is the only lowfat cookbook I have that actually consistently delivers delicious results that do not in the least bit taste lowfat.

I too would've never bought this book based on the title. Lucky me, a friend gave it as a present. Ok, favorite recipe: the roast chicken with a pierced lemon in its cavity is so tasty, I dare you pass up on the skin! I make it all the time. Oh, and it works with a small orange just as well. Then there's the polenta recipes, and the chicken pot pie...

God bless this woman because she loves food and finds ways to prepare delicious food that's healthy. She's experimented plenty in order to deliver flavorful recipes for dishes that are low in fat, sodium and calories. I think anyone who loves food and cooking should own this book. And anyone who's on a restricted diet should definitely try this cookbok.

Finally, I have to say that I think Maria Robledo is the best food photographer in the business. It's impossible to look at her pictures and not feel like making and/or eating the food in them. It's no wonder that they've teamed up again. Bravo to both women on an excellent cookbook!

I am an avid cookbook collector and cook, and I am not kidding when I say that this is one of my most often used and enjoyed cookbooks. It was given to me by a dear friend, I would never have bought a low-calorie cookbook on my own. This is not a great low-calorie cookbook, it is a great cookbook, period.

There are wonderful recipes for a home smoked salmon, a great Irish Soda Bread, and a few brilliant ideas for duck that have become favorites in my house.

I love her general approach to eating. She does not promote the use of "diet" ingredients like margarine or artificial sweeteners, but encourages judicious use of the real thing. She has tested the recipes carefully to determine just how much of the "fattening" ingredients are necessary to make a dish, like cassoulet, for example, taste good without the outrageous amount of fat that is usual for that dish. She also provides nutritional info for each recipe.

My only concern about this book is that the only readers who are likely to look at it (because of the title) are dieters, and that's a shame because it's likely to be appealing to a much broader readership is they only knew to check it out!