Moving from the gym to the kitchen, Fonda presents a low-fat, high-nutrition collection of recipes developed by Robin Vitetta. An introductory chapter outlines healthful eating habits, with a focus on complex carbohydrates, and includes shopping advice (“Buy locally produced food”), tips on ordering restaurant fare and an authoritative section on exercise. The 120 recipes are organized in chapters according to meals: Breakfast, Lunch, Dinner, with sides, desserts and snacks included in a fourth called Completing the Meal. Chapters open with lists of suggested menus; many of the recipes are accompanied by full-page photographs. The low-fat component is achieved through judicious substitution, utilizing nonfat milk and cream cheese in Cherry-Cheese Coffee Ring, and ground poultry and nonfat sour cream in Spicy Chicken Burgers and Creamy Horseradish. Dishes derive from?and play with?the expected culinary traditions: Black Bean Enchiladas with Tomato Salsa, Spaghetti in Spicy Peanut Sauce and Bison Osso Bucco. Techniques also play a part in reducing fat: Baked French Fries brushed with beaten egg whites and paprika, and Steamed Carrots with Dill. Recipes range from the ordinary (Apple-Raisin Oatmeal and Penne with Garlic-Tomato Sauce) to the unusual (e.g., Ted’s Favorite Pizza or Bison Lasagna).