This handsome tome is by Monika Linton the founder of Brindisa, the London based importer of Spanish foodstuffs that has done much to bring the best Spanish ingredients to the British public alongside the headline restaurants that they also supply: Moro & Barrafina.

Before Brindisa there were small enclaves of good Spanish produce, notably R Garcia & Sons on Portobello Road, but it was Brindisa who made this produce accessible to the restaurants and from there the public at large. In the opening section of the book Monika tells the story of how Brindisa came to be in the years after the fall of General Franco. In the first years of the business it operated in the reverse way, exporting British food to Spain, but with the growth of artisanal food production in Spain she saw the potential of selling that in the UK.

After this introduction the book then is broken down into recipe sections including sweet snacks, cold tapas, hot tapas and fish. There are also interruptions where a brief history of iconic ingredients such as chorizo or pimenton are given.

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