High fiber recipes for stocks/bouillons/consommes, soups/gravies/toppings, salads/dressings, vegetables, eggs/cheese, seafood/poultry/meat, breads/pasta/cereal/pancakes, sweets and desserts are given with the calorie and fiber content and exchange list equivalents provided for each recipe listed. Information concerning kitchen food preparation vocabulary and ingredient equivalents are also provided. Illustrations accompany some recipes.