the book is really great! the recipies are interesting and diverse and guess what- no soy! (which is a rare thing for a vegeterian cookbook)

I seem to be the only one not giving this book 5 stars. Actually I ordered it because of the great reviews but I must say I am rather disappointed. I do not find the book easy in use. I miss pictures of dishes; there are none in this book; names of recepies are often unknown so you end up reading recepies to try understand what you will create when following some recepie; some of the dishes I tried had instructions that were not very clear and I ended up looking up similar recepies on the internet.
Living in a mediterranean country, I was hoping for inspiration with local ingredients, but found this book to have little variety. To like this book you have to be a carbohydrate lover. Comparing vegetarian cookbooks, I much prefer "Vegetarian" by Linda Fraser.

All the recipes have been excellent -- easy to follow, perfectly seasoned, healthy and delicious.

Mediterranean Harvest offers an incredible variety of recipes and ways to cook virtually every vegetable. Looking for artichoke recipes, I think I found at least 10, compared to the usual 1-2 in most cookbooks. And many cuisines covered, from Italian to Greek to Spanish to everything else. Inventive and imaginative. I guess the one drawback for some people would be that there are no pics but with food this incredible the recipes can stand on their own. Just got this book so I have yet to really get into it but as a longtime cook I can tell from reading that these will all taste delicious. If you are looking to switch to more of a healthy Mediterranean diet based on vegetables, this book will make you very happy. Some breads and wholesome (yet totally tofu- and wheat-germ free!) desserts, too. It's healthy food that tastes wonderful. Brava Martha Rose.

Trying to cut our food bills, we have recently cut out most meat from our diets. What to make? This cookbook answers that question beautifully. No illustrations, but the recipes are well defined, without being too prosaic. A beginner can master the recipes as well as the sidebars that explain little tidbits of info handy to even an experienced cook. The recipes are wonderful - you wont miss the meat. They are not vegan, tho I imagine some may be, using a lot of dairy products instead. I've made several recipes already and wasn't disappointed at all in any of them. They dont need "tweaking" and my meat eating husband loved them too. Recommend for vegetarians and non- vegetarians alike.

We are trying to get more fresh veggies into our diet and this cookbook is just the ticket. The recipes are wonderful and the ingredients are readily available at most well stocked markets and farmers markets. Everything that I have made so far has gotten rave reviews from my family. The recipes are interesting and easy to follow, using good fresh ingredients. The recipes come from all over the Mediterranean region such as Turkey, Morocco, the Middle Eest, Spain, France, not just Italy and Greece. This is quickly becoming one of my favorites!

Martha Rose Shulman's Mediterranean Harvest owes a large debt to many who have gone before her, including Diane Kochilas, noted expert on Greek cuisine, and Clifford Wright, James Beard award-winning Mediterranean cookbook author. Shulman is quick to give credit where credit is due, and borrows widely from other culinary experts such as Carol Field (The Italian Baker) in areas of local expertise.

With a glut of Mediterranean vegetarian cookbooks on the shelves such as The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece (Diane Kochilas), Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Gil Marks), and The The Mediterranean Vegan Kitchen and Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy by Donna Klein, why should you choose the pricey Mediterranean Harvest?

One word: love. Shulman's love of local culture, hidden culinary gems, geography, and regional tastes, her lovely travelogues disguised as recipe introductions, and diary entries from memorable stops along her Mediterranean odyssey, both personal vacations and working in Mediterranean kitchens while researching other cookbooks such as Provencal Light and Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine(Shulman is author of over 25 books). Also, she touches on some less-commonly-discussed cuisines such as Bosnia, Croatia, and Bulgaria, Turkey, Iran, and North Africa (Morocco, Tunisia). There is also a handy index arranged by region.

Shulman's rundown of kitchen equipment and the Mediterranean Pantry (spices, olives and olive oil, cheeses, yogurt, wine, herbs, spice blends, nuts and seeds) is a miracle of compactness, yet provides ample information for the home cook without overwhelming. After a brief section on aperitifs, the all-important topic of breads, pizza, and panini is covered first, since bread serves as the base for many common Mediterranean delicacies such as fattoush (Lebanese bread salad), panzanella (Italian tomato and bread salad), and Castilian garlic soup. Most households couldn't afford to waste stale bread (Tuscan bread was traditionally made without salt), so it was given new life as a base for soups, strata, and vegetable salads (the juices would soften the bread).

The list of sauces and dressings includes such favorites as Salsa Romesco from Spain (almonds, bread, spices, and tomatoes), aioli (garlic mayonnaise) several variations of Italian pesto (basil, olive oil, cheese, and nuts), and yogurt-based sauces common in Greece and the Middle East (tzatziki, skordalia, tahini dressing, chermoula, harissa, and preserved lemons). Tapas / meze (finger food) are given a respectable spread befitting their social importance in the Mediterranean, including Tunisian carrot salad, tabbouleh, several variations of marinated cold veggies, hummus, bean and legume salads, and greens.

The eggs and cheese section captured my heart from its introduction; Shulman recalls a Velazquez painting from 1618 of an old woman cooking eggs, with the simple garnish of onion and olive oil, melon, and wine. Such staples as frittata, Spanish tortilla, omelets, strata, and several varieties of scrambled eggs delight, along with a recipe for homemade ricotta cheese.

The "small catalogue of pasta" (if this is the small catalogue, I'd love to see the large one!) is a chef's dream, and there are numerous sidebars to aid you in properly cooking pasta, making homemade pasta dough, and shaping homemade ravioli and garganelli.

The rest of the book is dedicated to savory pies, gratins, vegetables and beans (stews, sauteed/ pan-fried veggies, potatoes), rice, couscous, and grains (risotto, polenta, pilaf) and topped off on a sweet note with sweets and desserts (biscotti, clafouti, granitas, fruit compotes, ricotta cheesecake, baklava, and dessert couscous). A brief page of online resources for Mediterranean ingredients is included, as well as a select bibliography. Thankfully, sidebars are also included in the index as they are numerous and enlightening.

Overall, this may be the most complete look at Mediterranean cuisine that I've had the pleasure to read, vegetarian or not. Shulman's obvious respect and love for the region and its varied, healthful cuisine shines through every page, and her down-to-earth instructions and informative sidebars add to the experience. The visual design is simple and uncluttered (no photos or line drawings), with the focus appropriately on the magical recipes that transport you around the globe. The recipes are generally straightforward and simple, take advantage of fresh produce (although some shortcuts such as canned tomatoes and canned beans are used), and are delicious. If you're looking for one cookbook that combines the charms of Italian, French, Spanish, Greek, and Middle Eastern cuisine along with delightful commentaries on local culture and dining, Mediterranean Harvest is the book for you.

This is one of the best vegetarian cookbooks I've tried. I've even purchased a copy for my son and his wife. My husband, who's not a vegetarian enjoys the meals I make using these recipes. Most are low in fat and tasty. Highly recommend this one.

Shh... If you don't tell them, the spouse and kids will never miss the meat. Everyone will find treasures in this collection of splendid recipes. I made the fantastic Country Whole Wheat Bread today, and I couldn't believe the rave reviews from my kids. It was fun and fulfilling to have such satisfying results. The book has fun headers to each chapter and recipe too. I took it with me to the doctors office today and the time just flew by...hmmm , now what shall I make tomorrow?

Martha begins each section with a little story of her travels. These are quite interesting, and offer the reader a little "taste" of what impressions she garnered while on her travels. The book is well organized: the recipes are listed in the Table of Contents by type (such as grains, pasta, or egg dishes) but also listed elsewhere in the book are the recipes (yes, over 500 of them!) by geographic location (Greece, Italy, Turkey, etc.). Very nice book with lots of interesting things to try out.

The author's prose is clear and entertaining. The introduction,the section on Mediterranean spice blends, and necessities for the pantry was eye-opening and very informative. After trying about eight different recipes, I've decided that this is one of the best planned and conceived cookbooks that I've had the pleasure of using. Everyone should use it, whether you're a vegetarian or not (I'm not, but she makes it tasty!).

Excellent variety of menu's for total meal or side dishes. A wonderful assistance for better diets. Am not a vegetarian.

Martha Shulman's cook books belong both in the kitchen and on the bedside night stand. Her writing, like those of the very best cook book writers, is as pleasing to read as the recipes are Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisinegood to eat. Her latest book, Mediterranean Harvest, makes eating right entertaining as well as healthy. What could be better? I highly recommend this book for people who like to snuggle up with a good cook book and dream of the meals they can cook for family and friends.

...the minestrone soup recipe in Martha Rose Shulman's Mediterranean Harvest makes me wonder why I ever used beef broth in the first place. The soup is rich and tasty, as are all the hors d'oeuvres and main courses. I just love this book and recently sent copies to friends. They are as thrilled as I am with the possibilities this wonderful cookbook offers!

In Martha Rose Shulman's 30-year food writing career, she has never fallen short of the highest standards. Her latest offering, Mediterranean Harvest, displays all of her virtues: healthful, pleasurable, delicious recipes drawn from great cuisines, and presented with the clarity and precision needed to produce the same results yourself. Essential for any cook's library.