Writing about the foods of the Mediterranean countries may seem ambitious. Fifteen countries border the sea, along with many islands, spanning three continents. However, it becomes clear that these countries share much in common, making the task simpler than imagined. The sea imposes a unifying effect on the surrounding areas. Despite differences in race, politics, religion, and culture, food is based on other matters. So says Arabella Boxer in the Introduction to her meticulously researched and beautifully organized book, a gastronomic grand tour of the region where spices, olives, tomatoes, yogurt, salads, fruit, and the clever use of fish and meat combine satisfyingly. Within these pages, she conjures up the rich and colorful world of Mediterranean food.