Description
2015 James Beard Award nominee
2015 Gourmand World Cookbook Award nominee
Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to The united states. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes.
Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spanish charcuterie, which is deservedly becoming more celebrated on the global stage. Even as Spain stands cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the unique charcuterie traditions of Spain are possibly the least understood of this trifecta. Americans have in all probability never tasted the sheer eye-rolling deliciousness that may be cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the circle of relatives of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, up to date-day crown jewel of Spain’s charcutería legacy.
Charcutería is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish cuisine and culinary traditions. The writer has amassed years of experience working with the cured meat traditions of Spain, and this book will certainly turn into a standard guide for both professional and home cooks.
2015 Gourmand World Cookbook Award nominee
Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to The united states. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes.
Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spanish charcuterie, which is deservedly becoming more celebrated on the global stage. Even as Spain stands cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the unique charcuterie traditions of Spain are possibly the least understood of this trifecta. Americans have in all probability never tasted the sheer eye-rolling deliciousness that may be cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the circle of relatives of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, up to date-day crown jewel of Spain’s charcutería legacy.
Charcutería is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish cuisine and culinary traditions. The writer has amassed years of experience working with the cured meat traditions of Spain, and this book will certainly turn into a standard guide for both professional and home cooks.
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