Spain and Portugal volume of Time-Life Foods of the World was a much more satisfying read than the Quintet of Cuisines. The writer Peter S. Feibleman actually lived in Spain, knew the people, and could write great descriptions of landscapes and cultural events. I think I'd like to read some of his other books, such as his biography of Lillian Hellman, with whom he had a long friendship.
I found the recipes I tried less successful, whether it's because they were simplified too much or whether the food itself is less appealing, or perhaps just poor technique on my part.
I've been to Andalusia and had wonderful home-cooked meals with fresh produce at a lovely B&B (Villa Matilde near Anjar), but I found eating in restaurants frustrating. Oily, mass-produced paella, monotonous salads of iceberg lettuce, tomatoes, boiled eggs, tuna, and ham. The overwhelming emphasis on meat, the lack of vegetarian meals, or even vegetables that were not served in oil, made lunches particularly unappealing. It's hot, you want a light lunch and the only vegetable choice is that same old salad! The consequences of mass tourism, perhaps. However, I do remember a delicious supper of sea bass baked in salt in Malaga, and I loved Seville and would like to go back there.
Anyway, back to this book. In general, they call for at least 2 times as much olive oil as I would use, and I cut the amounts whenever I thought it appropriate. Ingredients are simple with very few extra flavourings beyond salt and pepper. In some case, I adapted a couple by adding some hot peppers to give them a bit more kick.
I've not provided the recipes, but will be happy to post if anyone wants them.