I have three lonely planet food guides: Italy, Portugal, and Spain. I have used the other two extensively on my travels, each very informative on regional cuisines..no easy task, especially for Italy.
Disappointingly, this book lumps Spain together in only 4 regions: Mediterranean, Atlantic, Pyrenees,and Heart of Spain, and barely touches its diverse cuisine. Actually there are 17 regions (not 4 as this book would have you believe) in Spain -each with its own regional specialties. For example, in Mallorca (where I have just visited) they have beautiful rustic brown bread, a pizza-like pastry called Coca, a dish not unlike ratatouille called Tumbet. But you won't know that from this book, which mentions none of these. Mallorca is only cited in the book as a place where rice grows in Spain. The book does not even consider the Canary Islands! These are just 2 examples of things left out. I could go on: the winter-like gazpacho made of game served in Valencia's interior region,the famous veal "ternera" from Galicia, caffe carajillo a typical after dinner coffee served with alcohol (your choice) or caffe bonbon served with sweetened condensed milk. No, none of these are mentioned in the book, either.
On the whole, the book skims the surface of Spanish cuisine...describing what most already know about Spain, ie: tortilla, jamon, sangria, paella, manchego cheese. I seriously wonder whether the author even visited Spain or wrote the entire book from his arm-chair somewhere far far away from Spain.
If you'd like to learn about regional Spanish food for your trip, better look elsewhere. You'll be sadly disappointed with this book.