An ambitious collection of recipes from more than 20 countries adapted for the diabetic regime as well as the American palate and time schedule. Recipes range from Ethiopian Veal Stew to Pommes Lyonnaise to Chicken Sukiyaki. All are within a menu plan which is nutritionally balanced for the diabetic. Yogurt replaces sour cream, concentrated fruit juices are used instead of sugar, and a combination of oil and whipped butter is substituted for the real thing. While Lapshevnik (Russian noodle pudding) or Shorabat Karie (Lebanese pumpkin soup) sound exotic, the authors manage to make these dishes accessible to the amateur cook and the less adventurous eater. Spices are toned down and most ingredients are found in any supermarket. Instructions are brief, which is fine for a throw-it-all-together French vegetable soup, but the cursory approach becomes confusing in a more complicated Arroz Con Pollo. Details such as pan sizes and cooking times are often omitted; the authors assume a basic knowledge of food preparation. Desserts consist primarily of fruit concoctions--Blueberry Mousse, Cantonese Fruit, Peach Melba and Papaya Ice, among them, and none requiting use of artificial sweeteners. In sum, not really suitable for the beginner, but welcome for the diabetic cook who has run out of ideas.