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Rating: 
Summary: good but could be alot better
Review: First off to be fair. I don't know a whole lot about mediterranean cooking. I find southern food and mexican food to be my favorites however i am looking to expand my knowledge of food. I purchased this book knowing from another review that it included alot of pictures. I was hoping to be able to learn something about mediterranean cooking that i didn't know.
As i started to leaf through this book i was impressed by the clarity of all the color photo's of gorgeous food throughout the book. Every few pages, in the margin of the page there is a picture and an explination or a little comment on an ingrediant used. I think this is great however the flaws show up when the picture doesn't match the item that is listed. For instance when giving a little history on "aioli" (garlic mayo) there is a picture of some asparagus. When talking about "Salad Nicoise" (named Nicoise because of the olive's) there is a picture of bell peppers. "Tuna" you get a picture of lemons. "Anchovies" you get a picture of garlic. It's a little irritating at most.
The other problem i have with this book is that alot of the recipe's also show up in "The Essential Seafood Cookbook" so now i have duplicates of certain recipe's.
Now don't let my complaining scare you away from this book. It's still a good book despite it's flaws. the pictures really are awesome. (you can see the little eyes clearly on the picture of fried baitfish). As for the authenticity of the food presented here? From what i know any book that includes a recipe for Miala Tiganita (fried lamb brains) has probably got to be pretty authentic even if i know nothing about the cuisine of Greece.
Rating: 
Summary: Great for new ideas
Review: I'm not a major chef, so things like Joy of Cooking and James Beard glaze my eyes over unless I know exactly what I'm looking for. This book has pictures of all/most of the dishes so it's fun to page through and find things to cook when you are looking for new and different. I've cooked about 8 things out of here so far and all have been outstanding.The conversions from metric to english leave something to be desired. For canolli shells she says to roll to 5mm or 1/4 inch thick, an 1/8 would be more appropriate. Some things are in weight instead of measure, 300g of flour instead of 2 cups, so be prepared with scale or something.
Rating:
Summary: Great for new ideas
Review: I'm not a major chef, so things like Joy of Cooking and James Beard glaze my eyes over unless I know exactly what I'm looking for. This book has pictures of all/most of the dishes so it's fun to page through and find things to cook when you are looking for new and different. I've cooked about 8 things out of here so far and all have been outstanding. The conversions from metric to english leave something to be desired. For canolli shells she says to roll to 5mm or 1/4 inch thick, an 1/8 would be more appropriate. Some things are in weight instead of measure, 300g of flour instead of 2 cups, so be prepared with scale or something.
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