The stunning Mediterranean is comprised of several countries and regions and its healthy food is fresh, varied, simple and sublime. Half of my time is spent in the Mediterranean and food is just one of thousands of things to love about it. Access to various vegetables, interesting fruits North America has never heard of, fabulous wild herbs, pine nuts, fresh cheeses, olive oil, seafood and fish, charcuterie and truffles translate to incredible meals including small plates to share. Hospitality is legendary. Author Clifford Wright briefly describes what comprises the Mediterranean, a bit about culture and the lifestyle including what/how people eat which is emulated elsewhere. But it's not new in the Mediterranean where people have been eating and living like this for centuries. He describes constructing small plate, platters and spreads including helpful Suggested Party Menus at the end of each chapter. Though short and sweet, this little book divided by region delivers a punch with gorgeous photographs and lovely inspiration with traditional and new recipes for all cooking levels. You can easily choose one or many components. Often it's a matter of arranging a plate rather than cooking as summers are baking hot. Cooking is done mostly outside. Swordfish or Shark in Tomato and Saffron Sauce looks incredible...we eat both regularly and are always seeking new flavour combinations. It would go super nicely with Fried Baby Potatoes in Allioli. I have a sudden hankering for Pork and Pine Nut Meatballs in Romesco Sauce, Celeriac Batons and Roasted Red Bell Peppers in Mustard Preserve, It's about time for me to make Homemade Ricotta again...this version is a slightly different than those I've used. Then there's White Beans and Lentils with Shrimp, Marinated Mushrooms in the Tuscan Style, Polenta with Porcini Mushrooms, Octopus and Radicchio Salad (what a textural treat!), Grilled Feta Cheese in Grape Leaves, The Imam Fainted (that name!), and Diced Vegetable Salad. The Potato, Onion and Parsley Frittata looks fantastic, one I have not made before. I have been inspired to make the Carrot Slaw in Yogurt Sauce this evening. We just bought a large bag of lemons, perfect timing for Moroccan Chickpeas with Preserved Lemons. The Mediterranean is large; hopefully there are books with further recipes/ideas planned for future such as more representation from the Balkans! My sincere thank you to Quarto Publishing group - Harvard Common Press and NetGalley for the privilege of devouring this delectable book.