Cooks saddled with preparing bland diets for themselves or others may just have to assume that Drs. Fishbein and Kirsner, authors of foreword and preface, have perused the recipes carefully, and have not blanched at the inclusion of Ritz crackers in a chicken dish or such traditionally unsettling ingredients as spinach and salmon. However given faith, and Dr. Fishbein's advice to follow your own experience, this is a highly useful book. The diet dishes are in three main groups dealing with ulcers and gastro-intestinal disorders and the code numbers route each dish. Recipes are simple, varied and sensible and a good dessert section offers cheer to the colitic.