By Fiona Dunlop, Photography by Jan Baldwin

           Exquisite photography qualifies this cookbook as full-fledged coffee table book. It is also highly organized as to the geography of each region of Spain which prepares you for the ingredients chefs there use: 

• The Basque Country
  Catalonia
  Rioja and Old Castile
  Madrid
  The Levante
  Andalucia
  
  Each region is amply discussed, then the tapas creations of several chefs in each area appears with the name of their bar. Some savory recipes result:

• Smoked Salmon and Cheese on Tomato Confit
  Anchovy and Trout Caviar Toasts
  Sardines Marinated in Chili, Garlic and Bay Leaves
  Pumpkin, Chestnut Feta Cheese and Pomegranate Salad
  Chilled Potato, Tomato and Anchovy Loaf
  Ham, Artichoke, Fava Bean and Aioli Toasts
  Fried Goat Cheese with Honey
  Smoked Fish Tartar
  Squid in Tomato, Garlic and Red Wine Sauce
  Mashed Potatoes, Salt Cod and Garlic
  Chicken Legs with Prunes and Nuts in Blackberry Sauce
  Ratatouille with Quail Eggs 

          The back of the books contains a regional list of recommended tapas bars, a glossary of terms and a recipe index by ingredient.  

          Tapas are quick, fun and delicious!