I have recently started following Mediterranean diet in an attempt to eat more vegetables in a structured manner (I tend to default to bread and meat when I have no idea what to eat), and grabbed this book to get more information. The authors seem to focus on Italy first, and European Mediterranean countries second, and while they assume their reader may have never tried plain yogurt (really), they give quite detailed information on types of herbs, grains, spices typical for different Mediterranean cuisines.
Some recipes require ingredients which are hard to come by or expensive if you live in a different climate; some seem too much work, but I found that it works for me if I make one or two <->meze types and one snack to have on hand during the week, and just stick to healthier versions of my dinner staples.
The authors bought me (hence 3 stars) with the final chapters, which contain a recap of lifestyle tips, a sample week menu which gives very practical ideas on how to reform one's breakfasting, lunching, and snacking routine, and a few menus for a feast to celebrate our new, slower lifestyle:) Good to read over the holidays, when we have the time to rethink our routines and how they serve us.