Introduction by Caroline Conran

Michel Guérard, one of today’s six acclaimed masters of French Cuisine, inventor of Cuisine Minceur and author of this book, is a slim, bright-eyed, gourmet of forty-three, passionately involved with his food and drink.

You may say that by the nature of things, middle-aged gourmets who spend so many long hours over generous dinners have no right to be slim, well and bright-eyed. But Michel Guérard has discovered, or rather invented over a period of years, a means by which people deeply interested in food can eat the lovely dishes they enjoy, continue to go without much exercise and still be the right shape. This invention he has called Cuisine Minceur, and it is a far cry from the traditional diet recipes-the oceans of raw grated carrots, the mountains of plainly-grilled meat.