This is a literary achievement rather than a culinary one. The selections from classic Spanish writers throughout, the bits of the author's contributions setting the scene in the six regions into which the book is divided, give a glowing sense of Spain itself. The recipes are selected with an eye to conveying further the quality, the characteristics peculiar to the districts. But the result, while it adds a small facet to already overcrowded cookbook shelves, is very very special. One cannot consider it either as a rounded cookbook, or as a grounding in the cooking of Spain. It may tease the imagination by indicating new ways of preparing pleasant partridge, a wide variety of fish, sausage, and so on. But the appeal is sharply limited.