Mediterra: Recipes from the Islands and Shores of the Mediterranean

Tish (Sicilia; Moorish) highlights a key culinary principle shared by Mediterranean cuisines: their use of seasonal and regional ingredients from the land and sea. He briefly discusses his travels throughout the region, and experiences running Al Duca and Salt Yard, before diving into the recipes, which are split into regions: northern shores (Spain, France, Italy, Slovenia, Croatia, Greece); eastern shores (Turkey, Syria, Lebanon, Palestine, Egypt); southern shores (Tunisia, Algeria, Morocco); and islands (Crete, Sicily, Sardinia). There is squid stuffed with sobrassada from the Balearics; grilled steaks on toast, inspired by a restaurant in Seville; a classic ratatouille from Provence; and a Palestinian recipe for knafeh, a dessert made with cheese, pistachios and orange blossom honey syrup. There are straightforward and simple dishes, such as French salmon baked in fig leaves, alongside more complicated ones, like the veal, wild mushroom, and pecorino timballo (a savory Sicilian bundt-style cake filled with pasta or rice and meat). Rich and colorful photos round out the cookbook.