A complete guide to the cuisine of the Mediterranean celebrates the flavors of Egypt, Greece, Spain, Italy, and other nations, and key preparation techniques are demonstrated in 230 step-by-step photographs. Another beautifully illustrated work from a publisher known for its visual presentations, this colorful cookbook introduces everyone's newest favorite cuisine. An introductory section covers ingredients, with photographs of each one. Then British food writer Woodward presents 12 "classics," from Italian Zuppa di Pesce to Moroccan Chicken Tangine, followed by 120 more recipes for all courses of a meal. There are some Britishisms in the recipes, and this is undeniably a superficial overview of many diverse culinary traditions; nevertheless, the dozens of photographs and unusual format make it hard to resist. For most collections. Copyright 1995 Reed Business Information, Inc. In her cookbook for the lover of Mediterranean cuisines, Woodward stresses using the freshest of ingredients. She shares fewer than 20 classic recipes in the first section, from gazpacho to tsatsiki to paella, each illustrated with a high-quality full-color photograph. The rest of this slender but lovely volume consists of a good selection of more than 120 other recipes with clear, nonintimidating instructions. Techniques are included at the end, along with an interesting nutritional chart that lists each recipe's calories, fat, and sodium levels. Kathy Broderick