Brindisa: The True Food of Spain, Monika Linton's a new anthology of Spanish cooking, is my new favorite cookbook. It's a hefty book (but one that sits easily in my cookbook holder) and filled with authentic, delicious Spanish recipes.
I've made four recipes so far - a tuna and potato salad (page 207), chicken and mushroom croquettes (page 245), potatoes with tomatoes and almonds (page 290), and a tomato and onion sofrito - and they've all been delicious in an understated kind of way.
Brindisa is a good complement to my other books on Spanish cooking, which include Penelope Casas' Food and Wine of Spain and Delicioso; Claudia Roden's The Food of Spain, and Omar Allibhoy's Tapas Revolution. If you love Spain and Spanish food, it's a great addition to your collection.
Ingredients: Some hard-to-get ingredients, but the book is pretty flexible and offers substitutions.
Pictures: Some, but the internet will fill in your knowledge as needed.
Skill level: All levels - there are a fair number of complex, time-consuming recipes but there are a lot of simple ones as well.
Keep or cull: Definitely a keeper.