The Wine and Food of Spain

A leisurely armchair tour of Spain, this volume offers flavors, history and sights as it explores the land. The discussion of each region begins with historical, geographic or architectural notes, followed by comments on wines produced in the area, local cuisine and restaurants. Each section concludes with two or three regional recipes. Information on wine dominates somewhat with notes on grapes, growers and preparation methods. Restaurant sections award ratings and suggest favorite dishes. Although each chapter maintains this same structure, the authors, veteran British food and wine writers, allow landscape to wander into the wine discussion, personalities to appear in the cuisine and history to permeate all. The result is a pleasing blend of accuracy and readability. Color and black-and-white photographs enhance the presentation, offering views of abandoned fortresses, landscapes, wine preparation and culinary specialties. (September)