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If you want a great book that covers all aspects of the Mediterranean, try Paula Wolfert's "Mostly Mediterranean." I think it's out of print, but you can find it on half.com or from Amazon resellers.

Best wishes,

Dominic
the zen kitchen

I have the first edition of Mediterranean Light by Martha Rose Shulman, from the 1980s, before the Med Diet craze. (It's been republished since, so I don't know if it's changed.) This book is not going to give you the most "authentic" versions of dishes, but lightened up versions. The recipes provide a decent foundation for various dishes from all over the Med, including North Africa, France, Italy, etc. -- I originally got it when my ex had to adopt a low-fat, heart-healthy eating regime. I still use it for reference, especially on seasonings. But I admit, I often "unlighten" the recipes!
;-)

Anyway, it's a fairly simple book, and Martha's writing has a certain charm. Most of the dishes are quick and, well... healthful!

Paula Wolfert, yes. THE COOKING OF THE EASTERN MEDITERRANEAN fits the bill for "creative". Scrumptious braises, dips, pilafs, stuffed vegetables, soups, salads, breads, etc. I think I've recommended it here before, but I am not sure SE supports the kinds of search engines one uses to retrieve past entries posted on message boards.

I was also eyeing her SLOW MEDITERRANEAN and MEDITERRANEAN GRAINS AND GREENS yesterday in a bookstore, with longing, having borrowed them from the library with happy results.

If your cousin owns nothing by Paula Wolfert, search no further. The author's incredible: scholarly in research, including much hands-on and observer experience in markets and kitchens around the world. Entertaining to read, especially in the personal anecdotes or background used to introduce types of dishes. Clear, detailed recipes with a lot of sensible advice to refine one's skills. Some of the ingredients (seasonings) might prove challenging to find--that is, in the Eastern Med. book--for those who don't have "ethnic" grocers or the resources of an urban center that caters to multicultural populations and serious cooks, but indices list mail-order resources, including those with web sites.
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I have the book by Ada Boni mentioned above which, translated into English, was truly ground-breaking. I turn to it more as a reference tool rather than a source for recipes; it would be different had it served the role that Marcella Hazan's books played for me, and an object of nostalgia. In the past decade, there have been more and more fine books devoted to regional cooking and ones with a narrow focus on specific regions are special treats. Lynn Rossetto Kasper led the way w THE SPLENDID TABLE, but when you sign up for Club Med, you don't normally think of the rich food of Emilia-Romagna.

Given the importance of Spanish food nowadays, I'd also be tempted to focus on this country. THE CUISINES OF SPAIN: EXPLORING REGIONAL HOME COOKING is written by a former chef, Teresa Barrenechea. Look for this book on Amazon.com as I just did and the first two books that appear under "Customers Who Bought This..." are the others I'd consider along w Colman Andrews on Catalan cooking.

Check out The Essential Mediterranean by Nancy Harmon Jenkins. It's a great read.