Leading off a four-volume series of low-fat (30% or less) dishes organized by courses is this collection of 55 generally winning, easy-to-prepare and temptingly photographed recipes for appetizers, soups and salads. The series' approach, emphasizing a reasonable amount of fresh ingredients and uncomplicated preparation that requires six or fewer steps, is admirably suited to the tantalizing, small-plate nature of starters. A standout among the soups is Quick Spinach Stracciatella, with lightly steamed fresh spinach stirred into chicken broth enhanced with a beaten egg and topped with Parmesan cheese. Salad offerings include Grapefruit, Avocado & Beet Salad and an Apples, Canadian Bacon & Spinach combination; among the appetizers are Citrus-marinated Shrimp and Oven-baked Crab Cakes. Accessible enough for newcomers to the kitchen and sufficiently interesting (and speedy) for experienced cooks, this volume delivers what it claims to: recipes that are healthful, easy and appealing.
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