Just about a year ago Betty Wason's history of cookery appeared (Cooks, Gluttons and Gourmets) -- and in this new book her established and authoritative approach to cookery provides a firm groundwork for a different type of book on Spanish cooking. This has tips for the traveler, in that much through regional material is provided in presenting such varieties of Spanish dishes as different sections offer:- gazpacho, paella, arroz, eggs, seafood in a number of versions. Recognizing that Spain offers many foods we do not have- nor their equivalent-the selection of recipes is made with the American housewife in mind, while the use of basics such as olive oil, is indicated with moderation suggested. Habits of serving, times of meals, the between meal snacks (tapas) as distinguished from the hors d'oeuvres (entremeses), these and other details make the ""art"" of Spanish cooking something that should be added to the repertoire. The book goes through from Aperitivos to Frutas Del Tiempo or Quesos --a generous choice of delectables.