Originally published in 1972, it's considered the Spanish Joy of Cooking, a bible of sorts covering all the classics from curing olives, preparing fresh snails, frying an omelet and baking a flan. How does one get to 1080 recipes though, supposedly inspired by one country? Lots of variation. Like Woodcock? There's a whole section for you. How about Veal Stew? You have four choices. Turnips? Have them glazed in a lamb stew, cooked gratin style, in cider with béchamel sauce and egg yolks, or with carrots.