After a great trip to Spain, I wanted to be able to recreate some of the tapas I had there. Having spotted this book at countless gift shops while there and then seeing reviews here on Amazon, I thought this would be a great place to start, and indeed it is. There are lots of classic recipes in here (at least, as far as I can tell from my experience) and some newer ones (based on the ingredients involved), but they are definitely authentic.Results from the recipes in this book went over well at a recent tapas dinner party. Flavors reminded me of the simpler tapas places you see all over nighttime Madrid. There's one small section at the back that touches on more modern, complex dishes from top Spanish chefs, but overall you'll be looking at pretty mainstream tapas.Some ingredients can be difficult to find, but the most exotic things are probably saffron and rabbit. Similarly some recipes require a fair amount of work, but it's all manageable in a normal home kitchen.My biggest disappointment is that there aren't many vegetable options. Jose Andres, one of the leading proponents of Spanish cuisine in the US, has been preaching the glories of vegetables, and we don't see as much of them as I'd like in this book. In addition, there's not a lot of writing on the cultural context and service suggestions for these dishes, and for tapas, that stuff is moderately important.Overall, a great choice as an introduction to tapas, but could use more veggies, more cultural overview and a larger section on modern innovation.First there's the concept of tapas. Sitting leisurely with friends sipping a drink and using bits of food as commas in the conversation. That's the easy part. Now comes the trick-- after you finish the olives and nuts, what else qualifies as great food to serves as tapas?The Ortegas' book answers that question hundreds of times with recipes that range from super-simple to quite complex. I've only tried 20 recipes so far, and all were very enjoyable. But I've read and leafed through most of the book, and it's all good enjoyment for anyone who enjoys the techniques and thinking behind sophistocated but simple food.The only problem? I want to make more of each dish than we can eat, and I want to make more dishes than wee can appreciate at one time.I bought this book to have the recipes of the tapas I had as a child growing up in Spain and the only one I have not been able to find is the tomato Magras.... but gave me many other recipes I didnt know I wanted, so fair trade I guess.I got this book mainly because of the pictures. I first saw them in my friend's living room and was impressed. It made the food seem so appetizing, with new possibilities ahead. Not sure if this is a different print version or what but the photos seem faded and there are less of them. It's OK, but it doesn't make you jump up with excitement.This book was actually one which was checked out of our public library by my 21 yr old daughter. Her father liked the book so much, I bought this copy for him as a gift. He likes the simple directions and enjoys the photography to give him presentation ideas. A must buy for folks who enjoy the simple things in life...like a little topas.I've tried 4 recipes, including the very simple and traditional patatas bravas and was very disappointed. The food wasn't very tasty, the directions were very complicated and for the patatas bravas for example the recipe was totally wrong! I had to go online and find a recipe online to save the dish. It's a total disaster! DONT BUY IT! If they can't figure out how to make patatas bravas they can't figure out any other more complicated recipe. I was cooking looking at the photo, searching online and trying to make my dish look like their photo.GREAT CONDITIONThis is a Tome with many recipes for all sorts of tapas. The recipes are accurate and easy to follow.This is certainly the most authentic book of Tapas recipes I have seen, and given that some of the ingredients will be difficult to source outside of specialist shops or the internet, the recipes are clear and easy to follow, and the results, so far, surprisingly good![Note added 2018] More than seven years on, this book is very well used, the ingredients much more easy to find (even in the high street supermarkets) and now I'm much more familiar with Tapas bars and restaurants in the UK and Spain (particularly Andalusia), I'm even more appreciative of the "less is more" philosophy that makes this book a classic. Some especial favourites include broad bean ragout, bell pepper mousse, and the various empanadas (Little Spanish Pasties).Although tapas is a way of eating rather than a specific type of food, this book is very good at showing you the typical kinds of tapas you might eat in Spain, and what kind of foods lend themselves to tapas.I'd say this is the best single book I've found on tapas, plus the Phaidon design means it's a pleasure to read and look at too.Great book, simple recipies in the main but enough to be going on with until I get more adventurous, love the history element as well. Nice pictures what more is there to say.Comprehensive and interesting bokkI love cooking Spanish dishes and tapas and this book has added to my collection of recipes.