It's a great book, Cathy. Anyone at all interested in where Spanish cuisine has been, and where it's headed, needs to read it.
As to your Tapas question: I don't think so. Keep in mind, these are the folks who invented the concept. And if you compare the tapas chapter in Spain and the World Table with other genuine tapas you'll find it's just part and parcel of that ongoing tradition.
Keep in mind, too, that many of them call for specialized ingredients that are easily subbed. For instance, while cabreles brings a special flavor to the table, you can substitute any blue cheese of your choice. Serrano ham is getting a little easier to find. But, if not, sub with prosciutto, which is similar.
Rember our conversation about small plates? Fit tapas into that; if you can't follow the recipe then just use it as inspiration for your own creativity.