By Kim Severson, with recipes by Cindy Burke (Ten Speed Press, $12.95) Apparently you can have your cake and eat it, too—and without worrying about trans fat, which is such a pernicious health offender that food manufacturers must list it specifically on nutrition labels starting in 2006. Until then, you might want to get the skinny on what trans fat is (partially hydrogenated shortening or oil), why packaged food is loaded with it, and what makes it so bad for us. Kim Severson, an award- winning food writer for the San Francisco Chronicle, and Cindy Burke, a local chef who has cooked at the Hunt Club and Place Pigalle, are smart enough not to overload the reader with scientific jargon. And their recipes cover a lot of ground, from breakfast food and children's favorites to dinner entrées. Yes, such dishes can be found in classic cookbooks, but this volume is one of the first to keep an eye out for trans fat—and provide creative ways to rise above it. Especially helpful is a section titled "For the Pantry," which includes mixes for pancakes, cornbread, and cake.