The description at http://www.amazon.com/ is as follows for those who are interested;
Hardcover: 288 pages
Publisher: Oxmoor House; First Edition edition (October 1, 2008)
Essentials of Mediterranean Cooking begins with an overview of the rich history of the region and the many elements that have come together to create one of the world’s first—and best—fusion cuisines. The featured countries are showcased with a discussion of their iconic foods and a list of their specialties, from the bouillabaisse of Provence to the tagines of North Africa. A section on the Mediterranean diet explains the benefits of this traditional way of eating, with its emphasis on vegetables, grains, and seafood.
Five chapters, with some 130 recipes drawn from the more than one dozen countries that ring the Mediterranean, are organized by courses. The exquisitely photographed dishes range from simple, earthy Spanish gazpacho to such show stopping main courses as Moroccan chicken bisteeya. The final chapter holds a wealth of seductive finales, including a pistachio-laced gelato from Italy and a lemon-and-lavender-scented granité from France.
Detailed instructions and step-by-step photographs explain such basic techniques as working with filo dough and making romesco sauce. An informative glossary with culinary terms and ingredients completes this indispensable introduction to the cuisines of the Mediterranean.
Anyway, to the real point of my post - I got it! Yay! And we have cooked from it a few times now; we have yet to be disappointed.
The other night I made 'Pork Chops Peperonata' from Italy and photo documented, hungry? You will be...
Cook the meat -
Cook the veg -
Smother the rested chops in the cooked veg -
et voilà !
So easy and yet so delicious.
I highly recommend this book, but I am sure it won't be the last you see of it!