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The Cooking of the Eastern Mediterranean
by Paula Wolfert

This book contains all the flavor and history you'd expect from the Mediterranean intertwined with over 200 recipes and anecdotes from Paula's many culinary travels.

Flavors of the Riviera, Discovering Real Mediterranean Cooking
by Colman Andrews

Andrews is a wonderful food writer, and the executive editor of one of our favorite food magazines, Saveur, but one does wonder why such a great concept got houses in such a dull looking book. The oddly placed four-colored photos are all plopped down in the middle of the book (a cost saver that loses in the placement of design) and some look like out-takes from the video camera. The recipes do offer a refreshing departure from the typical olive oil and sun dried tomato recipes of so many cookbook; this is the food real Mediterraneans eat every day.

The Grecian Plate
The Hellenic Ladies Society

Compiled by the Hellenic Ladies Society of Santa Barbara Greek Orthodox Church of Durham and Chapel Hill, North Carolina. The Grecian Plate is a highly regarded cookbook that anyone interested in Greek cookery can use with confidence. The Grecian Plate cookbook, now in its 7th printing, offers nearly 300 recipes with step-by-step illustrations for such Hellenic classics as dolmathes, avgolemono soup, moussaka, spanakopita and baklava.

Mediterranean Hot
by Linda Frichtel

The author, recognized as an expert on Greek cuisine, has collected 60 Mediterranean recipes that will make your mouth tingle with delight. Spices find their way into each recipe in Mediterranean Hot, from salads to couscous and even to honey and bulgur pudding.

The Sultan's Kitchen: ATurkish Cookbook
by Ozcan Ozan

This is a sumptuously colorful cookbook which vividly reflects the marvelous richness of Turkish cuisine. The 130 tantalizing recipes are easy to prepare and call for ingredients that are readily available. Some of the recipes collected were developed in the kitchens of the Ottoman sultans over five centuries ago, such as tangy Egg-Lemon Soup, Vegetable-Stuffed Eggplants Sauteed in Fragrant Olive Oil, Stewed Lamb on a Bed of Creamy Eggplant, Chickpea Pilaf and Rose Water Pudding. This book is a feast for the eyes.

Taverna: The Best of Casual Mediterranean Cooking
by Joyce Goldstein

San Francisco Chef Joyce Goldstein captures the best flavors from Greece, Turkey, Spain and Portugal. The lively combination of recipes are simple to cook yet delicious to eat. This no-frills approach to cooking help create a casual enviornment helping you feel just as if you were visiting the beautiful cities of the Mediterranean.