Culinaria Spain bases itself on the premise that Spanish cuisine, though well loved and increasingly sought after, is misunderstood and at least until recently, recognized for only a few of its myriad dishes. While paella and sangria enjoy deserved popularity among conventional diners, they are barely the tip of the iceberg that Spanish cuisine has to offer. Editor Marion Trutter breaks up the recipes of Spain by regions, which is natural as they are topographically responsible for the drastic variations in Spanish cuisine. In Basque and Cantabrian cuisine, for example, fresh fish and shellfish feature heavily, while further south in La Rioja the major sources of protein are the sheep and game of the surrounding mountains. The book teems with hundreds of recipes, complete with history and photographs of Spain’s multitude of micro-cultures. It is the ideal resource for any cook eager to explore the culinary mosaic that is Spanish cuisine.