Charcuteria: The Soul of Spain (Hardcover)

Charcuteria: The Soul of Spain Cover Image
By Jeffrey Weiss, José Andrés (Foreword by), Nathan Rawlinson (Photographer)
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2015 James Beard Award nominee
2015 Gourmand World Cookbook Award nominee

Charcuter a: 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-piment n-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jam n, the acorn-scented, modern-day crown jewel of Spain's charcuter a legacy.

Charcuter a 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.

Product Details
ISBN: 9781572841529
ISBN-10: 1572841524
Publisher: Agate Surrey
Publication Date: March 25th, 2014
Pages: 460
Language: English