l Introduction<br > J<br > ，i Everyone loves a rich， satisfying main course. But cur-<br > rent lifestyles make eating such food regularly a trying<br > and fattening regime. Fear not! Satisfaction and taste have<br > not disappeared forever. Hope lurks in these very pages.<br > You can eat well and be satisfied without fat， heavy sauces<br > and gobs of cream and butter.<br > Of course， part of the key to successful low-fat main<br > courses is in the choice of ingredients. Fish， chicken and<br > vegetables make the most logical starting point. Beef，<br > lamb and veal are all high ill cholesterol and fat and，<br > though an occassional treat， should be avoided as a<br > regular means of sustenance. Likewise， cream， butter，<br > cheese， except in the smallest amounts， can spell disaster<br > for any diet. Pork， as bred these days， is almost as low in<br > fat as chicken， and can be turned into a wide variety of<br > tempting dishes， especially when seasoned with brio and<br > cooked in a manner appropriate for the cut of meat.<br > Most main course meat dishes should allow between<br > 1/4 to 1/2 pound of meat per person， the more bone， the<br > greater amount. And remember， a great deal can be done<br > to fill people up with grains， vegetables， complex carbohy-<br > drates and accompaniments.<br > So eat hearty， but carefully.<br > i:<br >