A massive, extremely helpful cookbook-plus for anyone on a special diet. As Goodman and Morse (Beth Israel, Boston) point out, patients newly diagnosed with diseases whose control is closely linked to a dietary regimen (diabetes, for example) are all too often handed some pamphlets, given a brief conference with a dietician, and sent on their bewildered ways. Here, then, is assistance for those who need to adhere to a low-calorie, diabetic, low-fat, low-cholesterol, low-sodium, bland, high-fiber, or renal diet--or, importantly, any combination thereof (for kidney patients who are also diabetic, say, or diabetics who are obese). After the nutrition basics (essential nutrients, labels, preparation), there follow recipes for everything--appetizers to desserts, breakfasts to late night snacks (yes, diabetics can eat key lime pie). In each instance, the basic recipe is followed by the modifications needed for it to conform to each dietary regimen--and there is a commendable lack of artificial sweeteners, flavors, or other ""fake"" ingredients (creative use of spices abounds instead). Exact serving size is listed, along with nutrient values, calories, and proportion of daily intake from each food group that the dish provides. Adherence to any of these diets is still a chore, especially when disease can cause appetite loss; but Goodman and Morse have greatly eased the task with their meticulous, appetizing suggestions.