I very much enjoyed the stucture of the book. The historical introduction on olive oil is splendid. The chapters on processing, tasting, etc are the best yet on this subject in books of wide readership. Throughout the book one gets permeated by the author's contagious enthusiasm. The chapter on Spanish oils is accurate and fair.
Illustrations are also of fine quality.
A dictionary of menus and market foods of Turkey, this book is also a paean to Turkish cuisine. The history and culture involved in kebabs and yogurt is fascinating and the food glossary is a great help. Finally, the recipes are a delightful bonus because it's impossible to take an eating tour of Turkey without wanting to sample the goods again and again without having to fly half way around the world every time you crave sirkeli patlican.