British author and 2002 Glenfiddich Food Writer of the Year, Hyman explores the varied regions and ingredients of Spain in her third book. Similar in format to her previous work, Cucina Siciliana, this book is divided into chapters, each dedicated to one of the 17 regions of Spain, complete with histories, stories, and recipes. Highlighting foods and spices such as sobrassada, pimenton de la Vera, and bonito del norte, the narrative and 75 recipes illustrate how interaction with many cultures over the centuries has affected Spanish cuisine. While this is a lively introduction to the regional diversity of Spanish food, it may be intimidating for beginning cooks. Most of the recipes rely on using a unique ingredient not readily found in most supermarkets (although some substitutions are suggested, no source list is given), and cooking times and temperatures are not consistently provided. Penelope Casas's Delicioso! and Tapas have more detailed instructions, and for a more exhaustive survey Janet Mendel's My Kitchen in Spain has over 200 recipes. Recommended for public libraries with larger collections.-Kimberly Bartosz, Univ. of Wisconsin-Parkside, Kenosha Copyright 2005 Reed Business Information.