Charcuteria The Soul of Spain

Charcuteria : The Soul of Spain
ISBN: 9781572841529
Publication Date: 25 March 2014

2015 James Beard Award nominee
2015 Gourmand World Cookbook Award nominee

Charcutera: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to America. 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. While Spain stands cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the unique charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentn-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamn, the acorn-scented, modern-day crown jewel of Spain's charcutera legacy.

Charcutera is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish cuisine and culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks.

About the Author

Jeffrey Weiss is a professional chef with more than 15 years of experience, having cooked with James Beard award-winning chef Jose Andres and Spanish-based chefs Dani Garcia and Adolfo Munoz. He is one of a select few ...