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Tapas are to Spain as pasta is to Italya fundamental culinary form of unending variety. And with Tapas, Casas (The Foods and Wines of Spain) continues to do for Spanish cooking what Marcella Hazan has done for Italian. Tapas are appetizers of every descriptionfinger food and salads, marinades and pates, tarts and toasts, beans, sauced dishes, even some soups. The author provides recipes for a tempting selection of dishes that conveys Spain's love for all types of seafood and sausage, potatoes and peppers, saffron, garlic, paprika and green sauce. Since tapas are, by definition, little dishes, quite a few recipes require a disproportionate amount of work per ounce, and one should get used to lists calling for -cup strong chicken broth or two tablespoons peas. Suggestions for tapas menus are listed, as are leading tapas bars in Spain. BOMC Cooking & Crafts Club and QPBC alternate. October 22