The title has an accent of exclusion as if this were the one and only. In February The Classic Cooking of Spain by Jeanette Aguilar (p. 1264) will be published and to some small extent overlaps the Norman book, while it is less practical and general. Mrs. Norman has succeeded in selecting excellent traditional dishes though her claim that their preparation is simple is scarcely sustained by the text. Multiple ingredients, processes and utensils are entailed. However she makes the dishes sound exciting and worth the effort. Spain's cuisine is regional rather than national. And the recipes follow a fairly extensive presentation of the regions and proceed in the Spanish order of the meal. An appendix gives tables of equivalents, definitions, a glossary.