I adore Christopher Kimball (and America's Test Kitchen, and Cooks Illustrated) and am delighted to see this on sale for the first time! From the publisher: "At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. These recipes are more than just good recipes. They teach a simpler, bolder, healthier way to cook that will change your cooking forever. And cooking will become an act of pure pleasure, not a chore."

I was introduced to Kimball’s writing when he was at the helm of <em>Cook’s Illustrated</em>, and I’ve always liked his tone and style. Now editor in chief at <em>Milk Street</em>, he’s probably single handedly responsible for changing the contents of my spice drawer. It’s filled with new additions like sumac powder, coriander seeds, and za'atar. Their goal at Milk Street is to make cooking a part of life-long learning, which I can totally get behind. I’m also smitten with this cookbook title because I feel like I’m constantly making new words by adding (ish) at the end, see: bookish. Cooking through it would be a full hands-on learning experience.

From the publisher: "The Mediterranean diet is so much more than olive oil, grilled fish, and just-harvested vegetables—or its well-earned reputation for health. It is a diverse cuisine that encompasses the cultures and traditions of Southern Europe, North Africa, and the Middle East. These 125 Mediterranean dinners are ready in under 45 minutes, with many taking just 20 minutes: Chicken alla Diavola with Broccoli; Crispy Pasta with Chickpeas, Lemon and Parsley; Fennel-Steamed Salmon with Warm Olive and Caper Vinaigrette; Shrimp with Orzo, Tomatoes and Feta; Panzanella with Fresh Mozzarella; Green Shakshuka; Flank Steak with Tomato-Eggplant Ragu. Chapters are organized by how you cook, focused on time—Fast (45 minutes), Faster (35 minutes), and Fastest (under 25 minutes)—while others dive into themes such as Hearty Vegetable Mains, Supper Soups, and Flat and Folded—including pizza, flatbreads, pita sandwiches, and panini. Many of the recipes require only one piece of cookware, and they all are built from pantry staples. Dinner? Solved—every night of the week."