In hundreds of pages and more than 1200 illustrations this sunny yellow book depicts the way that landscape climate and an unusual diversity of cultures have shaped the cuisine of Spain from the ubiquitous garlic sauce aioli to the zucchini found in Murcia on the southwestern Mediterranean coast. Among the more than 200 recipes here are Fillets of Sole in Txacolí Wine Pork Chorizo in Cider Valencian Noodle Paella and Orange Crème Caramel Flan. Much more than a cookbook this volume from the Culinaria series is a detailed reference work for the whole of Spanish cuisine delving into its history traditions and the nature of the land itself a region-by-region tour describing local produce ingredients and cooking techniques as well as wines cheeses and other specialties.