The Mediterranean Diet as an American health concept has been around for some years now. Recommended by many doctors, it extols the virtues of traditional food combinations that might be found in that widespread and sunny region. Yes, there are many vegetables, olive oil, and sometimes unusual grains involved, but there are also pizza and pasta as well as many varieties of seafood, tasty meats and even moderate quantities of wine. What this book’s recipes do not include are dominating ingredients of fatty cheeses and meats. Flavor is paramount, and Nancy Harmon Jenkins’ The New Mediterranean Diet Cookbook offers the richness of traditional regional flavors with enough gourmet flair to satisfy an adventurous cook.