This work, from the winners of the 1994 Glenfiddich Food Book of the Year award, takes a fresh look at classic cooking. The authors have used the exciting food fusions of the Mediterranean as their inspiration. Examining traditional dishes, they have reconstructed recipes unchanged for centuries to deliver a fresh twist on established dishes. The focus is more towards the eastern Mediterranean than the more familiar recipes of Spain, Italy and Provence. The Greek influence, for example, can be seen in dishes such as Tarama with Shredded Lobster, Poached Chicken with Avgolemono Sauce, and Fig and Frangipane Tart. North Africa and the Middle East feature in recipes like Chilled Tomato and Couscous Soup, Seafood Mousseline Borek and Lemon Syrup Macadamia Backlava. At the same time, more familiar Mediterranean dishes are not forgotten, and the reader can also find reinterpretations of old favourites such as Minestrone di Frutti di Mare, Bourride and Frittata. There are over 100 recipes in the book, all of which are presented for achievement in the domestic kitchen. Alistair Little opened his eponymous restaurant in Frith Street, Soho, in 1985. Richard Whittington is a journalist, author and cook.