The Jewish Diabetes Cookbook. (Book Reviews).

Gross B-R, Sally Milner Publishing, Bowral, NSW 2001, 128 pages, $29.95, ISBN 1-86351-270-5

The Jewish religion, like many other religions, places great emphasis on food, both on a daily and traditional basis at festivals. The food laws are complex and prescribe not only what should be eaten, but when, how, and the manner in which certain foods need to be prepared. Some foods cannot be eaten at all, others can be included but only specific varieties, and there are those foods that may be eaten, but not together at the same meal. Add to this the requirements of a diabetic diet and we have the reason for Beulah-Rose Gross writing The Jewish Diabetes Cookbook.

A Jewish diabetic herself, she noticed a gap on the bookshelves between the cookbooks devoted to diabetes and those about Jewish cooking. The author spent a number of years trying and testing her recipes and has produced a collection of simple, easy-to-follow recipes, many of which can be enjoyed on an every day basis. The recipes represent a selection of dishes from both Ashkenazic (Jews from Russia and Central and Eastern Europe) and Sephardic (Jews from Spain, Portugal and the Middle East) origins, as well as modern popular dishes.

The book has been divided into numerous short sections with four to ten recipes in each. This gives one the impression that each dish has been carefully selected for the value it may add to the final compilation. Every recipe has been analysed by Jenny Holliday, Accredited Practising Dietitian, who has provided values for protein, fat, carbohydrate and energy. In addition, the carbohydrate content per serving has been given as an exchange value. A potential limitation is that the glycaemic index is not referred to, and it does not specify the type of fat used.

An effort has been made to restrict the total fat content of the dishes, but it is important to note that there is quite a lot of variation, with some recipes containing significantly more fat per serving than others. Diabetics using the book would need further advice as to which dishes could be used more or less frequently.

Traditional Jewish dishes are often high in fat and, whilst the author has adapted the ones chosen for this book, she acknowledges the omission of others used at festivals. Many of these are simply too high in fat to be considered an acceptable option on a regular basis. Pareve is noted alongside each recipe to indicate that it can be eaten with either milk or meat. Anything noted as 'milk' cannot be used at a meat meal.

There is a glossary at the back of the book and a useful directory of national and international addresses for those seeking further information about both kashrut law and diabetes. The Jewish Diabetes Cookbook is not illustrated but the one-page-per-recipe style and limited number of dishes, makes it very accessible and easy to use. The book offers a range of dishes for Jewish diabetics to try in the confidence that they have been endorsed by Diabetes Australia. Although this book is aimed at Jewish people with diabetes, it can also be used by families, members of the Jewish community and anyone who wishes to explore Jewish cooking.

It is primarily a cookbook and does not purport to offer dietary advice. The author has indicated that diabetics using this book should do so in conjunction with dietary recommendations they have received regarding their diabetes management.