Pierre Franey's Low-Calorie Gourmet

I don't know if this is out of print but it looks like it. If it is out of print, I highly recommend tracking down a copy. I've made many recipes from Franey's "60 Minute Gourmet" series, and they are almost uniformly great, but they do tend to rely on a LOT of butter, cream, egg yolks and the like. Those recipes are great for dinner parties or special occasions, but not so great for everyday cooking. Especially if you are watching your cholesterol. "Low-Calorie Gourmet" finds Franey a bit out of his element in trying to create health food recipes, but he makes a good effort and the result is occasionally spectacular. And surprising. Two recipes that really stood out for me were the ones that on paper looked potentially awful, but I figured I'd try them out of curiosity. The first, Poached Chicken in Lemon Sauce, includes whipping lemon juice into eggs and then whipping that mixture into reduced chicken stock - and barely cooking the results. Undercooked egg sauce? But shockingly, it was incredibly good, with a subtle bite and a lot of flavor. The other surprise was "Shrimp and Avocado with Ginger". That particular combination of ingredients (which includes dill and red wine vinegar) seemed bizarre on the page, and I worried that the avocado would turn into a squishy mess. Surprise again - one of the best shrimp dishes I've ever had. Maybe home chefs who have more experience with french cuisine and other gourmet cooking will be familiar with these kinds of recipes, but for me it was a revelation. And a relief, because there's only so many times you can make chicken divan for your family before they start to rebel. Another big HUGE plus: My kids, both under 10 years old, loved almost all the recipes.