The flavors of Spain is an inexhaustible treasure chamber of dishes that have been delivered from one generation to the other over the centuries: simple tapas, delicious soups, crustaceans, meat and wildlife dishes, glorious paella's, festive bean dish and refined desserts. Claudia Roden explores classical but also lesser -known dishes and thereby travel all parts of the country: from Galicia to Andalusia and from the Balearic Islands to the Canary Islands. She writes about the almond flavor of Catalan romescosaus and about the national dish par excellence: the Valencian paella perfumed with saffron. Her clear, elegant and humorous style is a pleasure for the reader.