First it must be made clear that this is a huge book - too big; the publishers would have done better to split it into two for ease of handling and to reduce the wear and tear on the spine. It includes recipes from all around the Mediterranean including many from north Africa and Turkey. Interesting as these may be, I'm not sure how practical they are in terms of ingredients - unless you live in London! Nor am I sure how many of them will be to everybody's taste - too many fishy ones for me. Aimed at the US market - ie cilantro for coriander (horrible soapy-tasting weed either way!), porgy, rutabaga etc which I guess we can cope with. As a book of reference yes; as a practical cook book no.