I received this book yesterday and tonight I'm trying my first recipe form it. My pollo al ajillo (chicken in a sherry and onion sauce) is in the fridge marinating for tonight!
It's an attractively presented book. The cover comes off and can be unfolded as a poster, the pictures are appetizing, the layout of the recipes clear and easy-to-follow with an ingredients list, method and also a little history of dish and where the author acquired it (usually from some aunt or other back in Spain). The book is divided into all the usual sections (soups, tapas, meat, poultry, desserts, etc.) but also includes a couple of useful sections outlining how to make some of the dressings and sauces used throughout the book as well as a section on ingredients.
The recipes themselves look interesting enough and despite being a restaurant book most are reasonably simple and well within the capabilities of the amateur cook. Furthermore, the ingredients required are not too outlandish nor hard-to-find.
Although I wouldn't say that I'm expecting this book to become one of the much-loved well-thumbed classics of my cookery book collection, it is a practical book with some recipes I would rarely come across in other books, and as such I am certainly pleased to add it to my book shelf and whole-heartedly expect to be cooking from it on a regular basis.