Mediterra: Recipes from the Islands and Shores of the Mediterranean

British chef Ben Tish recognizes four broad regions of the Mediterranean, which he explores in this adventurous book. He eschews the sorts of dishes on nearly every Mediterranean restaurant’s menu in favor of local specialties.

In sections for Northern Shores, Eastern Shores, Southern Shores, and Islands, Tish treats us to food such as

• Gazpachuelo, a seafood stew from Spain’s Malaga, flavored with white wine and scented with orange zest, thyme, and aioli

• Beet and radish salad from Syria, enriched with walnuts and pomegranate seeds and a dash of sumac

• Braised oxtail with prunes, molasses, and bay leaves from Morocco

• Orzo, red prawns, garlic and chilies from Crete

Tish’s willingness to take you away from the familiar line up of recipes means you’ll likely have some shopping to do to expand your pantry. But that’s part of stepping into unfamiliar territory.

Hardcover. Color photographs throughout.