Appetizers to desserts, this book is chock-full of interestingly different and useful ideas for fresh foods. I really appreciated the color illustrations for many of these Mediterranean-style recipes. Directions are well detailed, but simple and straightforward. Verjus (a fruit vinegar) : 20 tart green apples, 1 cup green grape juice, 1/2 c alcohol, 1/4 cup sherry; put it in a half gallon jar for at least a month. Spiffs up a salad. I liked the focus on seasonal foods that lets you eat local produce, the use of herbs and the mixing of flavors and spices.