Thank you to NetGalley and Cider Mill Press for an arc in exchange for an honest review.

3.5 Stars

This is a fun Mediterranean inspired cookbook and I am always looking for quick recipes with fewer ingredients. The limited ingredient list does not mean the recipes are simple boring or flavorless. There is a very nice variety of options with sections covering appetizers, salads, sides, entrees, desserts, and sauces. Each recipe has a serving size, active and total cook time, full ingredient list and easy to follow instructions. The instructions are a tad wordy for my liking but that's a personal preference. My biggest gripe is the lack of photos. When they are included the art work is stunning but they are only added for about 1/3 of the recipes. I do think photos need to be included especially when dishes have original ethnic names that some of us are not familiar with. I don't want to google a recipe to see what it should look like. This definitely has some recipes I will be adding to my rotation.

The presentation is... A choice.

So the title and the introduction indicated that the authors thought they were making an introduction to Mediterranean cooking, but based on my experiences with the theoretical intended audience for this book, In the grand scheme of cookbooks there are barely any photos, and I guess they assume you'll google the recipe for photos, but then why not just get the recipe from google. Also, and I say this as a person whose pans are only cast iron, there are some interesting equipment choices made in this book. The cast iron sticks in my head simply because frequently people new to cooking do very interesting things to cast iron (like throwing them into the dishwasher. Please do not do that.) And who on earth puts a whole octopus in a cookbook for people new to that kind of cooking?

Lots of delicious achievable recipes. Nothing too difficult - can be made by even the most novice of cooks

Thank you to NetGalley and the Publisher for this ARC in exchange for an honest review.

Thanks, Cider Mill Press, for the opportunity to review this cookbook. I love Mediterranean cooking and was intrigued by the premise of a cookbook with 7-ingredient recipies. However, I felt they were a bit too simplistic to appeal to me.

Mediterranean Cuisine or Mediterranean Confusion?

When Ingredients Don’t Belong
The book is not Mediterranean-inspired; it aims to be Mediterranean cuisines, which means ingredients should reflect what’s native, traditionally used, or can be grown/harvested in the region. But this book tosses in acorn squash, snap peas, Brussels sprouts, mahi-mahi, halibut, passion fruit, and, worst of all, avocado oil everywhere, while the Mediterranean is famous for its olive oil.

Mediterranean… But Mostly Italy?
The book opens by reminding us that the Mediterranean spans 21 countries, but I can’t help noticing the recipe selection leans heavily — perhaps overwhelmingly — towards Italian cuisine. I was hoping for a more balanced map of flavours.

However,
I actually enjoyed the variety of new recipes I hadn’t seen before, especially those using very common ingredients found in almost every Middle Eastern household. For anyone wanting to enjoy and understand the Mediterranean diet, there’s a lot to like here. Most recipes are super easy to make, requiring little time making them perfect for whipping up late-night snacks or early-morning bites when you’re on the go.

On the bright side
I found some of my favourite foods here. Sometimes, you just need a reminder of those few-ingredient wonders that you can prepare quickly at home, yet easily plate up for a fancy dinner invitation. Versatility like that is always appreciated.

Toum Trauma
Making toum (garlic sauce) with avocado oil? That’s a crime against Mediterranean mamas everywhere. What butchery!

Recipe Red Flags: The Mahshi Laban
There’s one outright wrong recipe: “Mahshi Laban.” The recipe completely missed the main ingredient: Laban! Instead, it replaces it with labneh made from Greek yoghurt “as needed or to taste.” Greek yoghurt’s popularity is rising, sure, but laban (yoghurt) is distinct from Greek yoghurt and is the essential base for authentic labneh. Plus, the filling recipe isn’t even close to the classic. Creativity is welcome, but when you reinvent a dish so drastically, you owe it a new name, not hijack a beloved classic and call it something else.

Mansaf Debauchery
The same goes for mansaf. The Laban used in mansaf is very specific — it’s goat yoghurt called jameed, prepared in a particular traditional way. Substituting it with Greek yoghurt is a very bad choice. The dish ends up more like braised beef and rice than true mansaf, which is known for its fatty richness and generous ghee. If you’re going to tinker, fine, but call it what it is.

Shawarma Shenanigans
And don’t get me started on the shawarma “creativity.” Just because you use shawarma seasoning doesn’t make the final dish shawarma. Shawarma is an art — the meat texture, cooking style, and condiments all matter. Pork belly that shreds? Not the ideal shawarma cut. If you’re going to try, you need more than what the recipe in this book calls for.

The Bottom Line: Fun, But Not Always Faithful
If you want vibrant, easy-to-make dishes with a fun mix of familiar and new, this book delivers in parts. But if you’re looking for authenticity or respect for tradition, be ready to raise a few eyebrows and maybe a few Mediterranean mamas in protest.

Thank you Netgalley and Cider Mill Press for the ARC.

I received a copy of this eBook from netGalley for a honest review.

I liked this cookbook full of quick, easy recipes in the Mediterranean style. They sound wonderful and yummy but I could have used more pictures of the food and some explanations of certain food (what the were, what they are supposed to look like and how to pronounce them) but all in all a good cookbook for cooking Mediterranean foods.

Thank you NetGalley and Cider Mill Press for this eCopy to review

7-Ingredient Mediterranean by Cider Mill Press, is a breath of fresh, herb-scented air. It delivers exactly what it promises: over 100 vibrant, wholesome Mediterranean recipes, each using just seven ingredients. From zesty salads and hearty pastas to succulent seafood and satisfying vegetarian dishes, the book takes you on a flavourful journey from the coasts of Italy to the spice markets of Morocco.

What I really appreciated was the simplicity. The recipes are unfussy and perfect for busy weeknights, yet they don’t sacrifice taste or nutrition. The focus on fresh produce, whole grains, healthy fats, and lean proteins makes it easy to eat well without overthinking it. Plus, the photography is gorgeous—each dish looks like it came straight from a sun-drenched seaside café.

Overall, it’s a beautifully curated collection that proves you don’t need a long shopping list to cook something delicious. If you’re looking to simplify your cooking without giving up bold, authentic flavour, this one’s a keeper. I’ll definitely be reaching for it again and again.

Easy, tasteful and healthy recipes for everybody to try and taste it. Great explanariona and ilustrarion. Worth try it.

I was lucky to get this cookbook as an ARC. The book is filled with beautiful simple Mediterranean recipes. I can’t wait to cook lots of these recipes over summer.

7-INGREDIENT MEDITERRANEAN from Cider Mill Press has a beautiful, appealing cover that touts its "100+ Simple, Vibrant Recipes." Divided between four main sections (appetizers, entrees, salads/sides, and desserts), the recipes are indeed very simple, but perhaps too much so? For example, Calamari Fritti requires two pounds of squid, coated in flour (with pepper and salt) and then fried ... what about some other spices? Or more suggestions on dipping sauces? The text correctly points to the variety of climate, cultures, and cuisines in the Mediterranean area, but fails to identify many unusual ingredients or unfamiliar recipe names (e.g., baba ghanoush, chermoula, tahini, za’atar). Also, the pictures are lovely, bright and crisp, but there are not very many – certainly not one for each recipe and this exacerbates the issue of unfamiliar ingredients. I also noticed that quite a few recipes rely on frying for preparation and there is no nutritional information for each recipe; given the emphasis on healthy eating for that area, this was surprising. Some ideas to try: Toasted Pasta with Crab, Sumac and Lime Mahimahi, Branzino (whole or cornbread and crab-stuffed); a helpful index is included.

Book Review: 7-Ingredient Mediterranean: 100+ Simple, Vibrant Recipes by Cider Mill Press

Rating: 3.5 Stars

As someone who’s absolutely crazy about Mediterranean food, this cookbook really caught my eye—starting with its gorgeous cover that just screams sunshine and fresh flavors. 7-Ingredient Mediterranean is all about keeping things simple but bursting with flavor, which is exactly what I look for in a cookbook. The concept is super appealing: over 100 recipes that use only seven ingredients each, making it easy to whip up meals without a long grocery list or complicated steps.

The book takes you on a culinary trip from Italy’s coastlines to Morocco’s spice markets, showcasing dishes that highlight fresh produce, whole grains, healthy fats, and lean proteins. Whether you’re craving a zesty salad, a comforting pasta, seafood, or vegetarian fare, there’s something here that feels both wholesome and satisfying. The recipes are perfect for busy weeknights when you want something nutritious but don’t have hours to spend in the kitchen.

What I really appreciate is how the simplicity doesn’t sacrifice flavor. Each recipe manages to pack in bold, authentic Mediterranean vibes with minimal fuss—exactly what I want when I’m cooking after a long day. Plus, the focus on heart-healthy ingredients makes it a solid choice if you’re aiming for balanced eating without feeling like you’re missing out.

That said, I did wish there were more photos of the finished dishes. While the photography included is beautiful and does a nice job of highlighting some recipes, I find that cookbooks really come alive when you can see the end result of every dish. It helps inspire and guide you as you cook.

Overall, 7-Ingredient Mediterranean is a vibrant and practical addition to any kitchen, especially for those who love Mediterranean flavors but want to keep things straightforward. It’s definitely earned a solid 3.5 stars from me!

⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️

This is a beautiful cookbook with high-quality photos throughout. The formatting using a variety of colors is engaging. The recipes are elegant in their simplicity. Most of the ingredients are easy to obtain. Mediterranean food is celebrated for its health benefits, which is easy to see through the quality of the ingredients..
Since multiple recipes are unfamiliar to me, I would have liked a small explanation section at the top of each recipe. I would have also appreciated nutritional information at the bottom. As a person with food allergies, a few mentions about substitutions would have been helpful.
Overall, this cookbook is engaging and beautiful. I would be glad to add this book to my collection or give it as a gift.

I dove into 3 recipes — the Fried Brussels Sprouts with Tahini & Feta, the Spaghetti Alla Nerano, and the Roasted Grapes & Sausage. Not only minimal ingredients but also incredibly easy steps. I appreciated the layout, minimalist but effective. And though I liked the pictures that were there, I will always wish for a picture of every recipe for reference. As a Registered Dietitian, the Mediterranean diet is one of the strongest researched diets for overall health. I highly recommend investing in this cookbook for easy, relatively budget-friendly, delectable recipes that will support a healthy lifestyle.

Mediterranean eating doesn't just make one feel good, it tastes good. As I live in a gorgeous Mediterranean country with access to wondrous ingredients, I was excited to devour 7-Ingredient Mediterranean. The recipes are varied and simple, though some ingredients may be difficult to access.

However, some countries are under-represented or not represented at all which is unfortunate. Choosing 100 recipes from such a large region would be difficult to be fair. The photography is gorgeous but the blurb is misleading as it indicates there is a photograph for every recipe. Many are visual and/or beginner cooks who rely on visual cues. I know what to expect from these dishes but descriptions as well as common names or English translations would be helpful for those who may not know what Crocché or Avikas is. Nutritional information would be useful.

Amongst those recipes I will happily make include Socca (I can't get enough of this and am curious about this version), Pomegranate-Glazed Figs & Cheese (these three foods are amongst my favourites), Risi e Bisi, Toasted Pasta with Crab (everyone ought to try toasted pasta!), Garlic & Lime Calamari, Roasted Grapes & Sausage, Lamb Kebabs, Octopus Salad (I eat this often but never with pear), and Pasteli (which for some unknown reason I have never made but that's going to change). My mouth is watering just thinking about it.

I like the inclusion of more unusual dishes as well as common. Each page is aesthetically appealing and well laid out. For those intrigued by the Mediterranean, there are very good recipes here, a great starting point.

A lot of recipes are fairly simple and without lengthy lists of ingredients, but at the same time, I found it sort of inaccessible. Many of the recipes didn't have pictures and where the dish names were in the local vernacular, it wasn't always transparent what the dish was. I like a cookbook where I can shop with my eyes, and this wasn't it. Many of the images spanned two pages, where a less extensive photo could have allowed more more dishes to be pictured. It wasn't necessarily my jam.

This book is a collection of Mediterranean recipes ranging from Italy to the Middle East. It is not intended as a diet book (indeed, many of the recipes involve deep frying!) but aims instead to adopt a Mediterranean approach to cooking, focusing on quality ingredients and keeping things simple. This is why all the recipes in the book have 7 ingredients or less. As many of the cooking processes are quite elaborate or require preparing 24 hours in advance. I would place this as mid-range in terms of cooking skills. There are no explanations for any of the cooking techniques, so I would not recommend this for beginner-level cooks.

The book gets straight to the point and starts off with the recipes, divided into section based on each course: Appetisers & Snacks (such as roasted tomato caprese or calamari friti), Entrées (e.g. toasted pasta with crab, crispy salmon rice - this was a hit in our house! - za'atar crusted ribeye) Salads & Sides (pitta bread, koshari, Turkish eggplant salad, etc), and Desserts (such as blueberry and ginger malabi, fermented banana fritters, or halvah, which is on my list of things to make next). For each recipe, we are given portion size, active time in the kitchen, total time, and ingredients. There are also suggested "as needed or to taste" ingredients such as salt, pepper, or other spices. The final section of the book contains an annex with recipes for some ingredients that could be purchased readymade or cooked from scratch, such as balsamic glaze, za'atar or Chermoula sauce.

Not every dish is pictured, so if you are a visual cook you may struggle with this. In addition, no nutritional information is provided.

A recommended read for experienced home cooks looking to increase their repertoire of Mediterranean dishes.

Thank you to NetGalley and Cider Mill Press for providing me with a digital copy of this book in exchange for an honest review.

Some really great recipes! Perfect for summer! I really enjoyed the Roasted Tomato Caprese and the Beets with Walnut Dukkah. Looking forward to trying more recipes!

The recipes are Mediterranean and certainly tend to have only 7 ingredients. They are simple mostly and therefore quite quick to make and tasty. The book is definitely US focussed - weights in ounces/cups, entrees for mains rather than starters, provolone cheese, fish names (branzino for sea bass although that might be an assumption rather than the recipe's local names),. Still, most European cooks are used to this and cope. Many of the recipe's titles are in the local vernacular - sfeni (Moroccan style doughnut), malabi (milk pudding), toum - Lebanese garlic sauce, Kemia de Zanahorias - carrots obvious to me but Kemia? This, tied with the lack of photos, is just annoying. At least a photograph would give hints then the list of ingredients and you'll have a pretty good idea of what the recipe is about. Can't make up my mind whether this is simply pretention on the part of the author or not thinking on the part of an editor. Anyway, a book where I have to google what things are is tiresome, and I'm a well experienced home cook from scratch. Many of the photos take 2-pages too, at least in NetGalley reader, so waste of space. It's a recipe book which is fine, no frills, no substitutes suggested, just the recipe. Clearly a lot of recipes are east and southern Mediterranean rather than north and western Mediterranean which might have been noted in an introduction. At least the majority of ingredients are easily available. Overall, not really for the beginner or anyone who wants an idea of what they're cooking before they start. Not a book to grab you and say 'cook me' I'm afraid.

3.5

True to its title, this book features many Mediterranean recipes, all made with few ingredients, nothing more and nothing less.

Don't expect this to offer a history or more details about each meal, it is just a cookbook and it keeps its promise, most of the recipes are pretty simple and easy to make.

What I truly loved about this book is the creativity and richness of flavors it brings forth, with many recipes being easy to make again and again and nice additions to spice up everyday meals. In this way, it's a perfect book for beginners who want to add more intriguing tastes, more special dishes into their plans.

Its greatest weakness, though, is the fact that it doesn't provide images for very recipe. Had it done this, it would have been more helpful to navigate.

I am grateful to have received this in order to share my view on it. Do I recommend it? Yes, it's an nice book to have to have at hand, when looking for inspiration, especially in the summer to easily get that Mediterranean feeling in your daily life.

Mediterranean cookbooks have been all the rage for a while now, and as someone who could most definitely get behind a Mediterranean diet (seafood all day everyday, thanks) I tend to enjoy having a flick through all of these cookbooks whenever they drop in the store.

The idea of this one sounds great -- only 7 ingredients? Let's go! -- but unfortunately the execution is a little lacking. As is mentioned in quite a few of the reviews on goodreads, the majority of this cookbook does not have photos. I'm definitely someone who needs a visual when cooking so I can see what goal I am working towards (of course my food never looks like the photos, but thats not the point). 7-Ingredient Mediterranean is something like 30% photos and 70% recipes without photos. And the majority of those recipes without photos are in the Entrees section, which are the ones that need pictures the most.

There are some delicious sounding recipes in here, I just think the book itself needs to cater to all levels of cooking skill, and in order to do that you need more final recipe photos.