Hardback
Description
2015 James Beard Award nominee 2015 Gourmand World Cookbook Award nominee Charcuteria: 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-pimenton-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamon, the acorn-scented, modern-day crown jewel of Spain's charcuteria legacy. Charcuteria 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.
Information
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Item not Available
- Format:Hardback
- Pages:464 pages, Color photos throughout, Color and B&W illustrations throughout
- Publisher:Surrey Books,U.S.
- Publication Date:10/04/2014
- Category:
- ISBN:9781572841529
Other Formats
- Hardback from £21.95
Information
-
Item not Available
- Format:Hardback
- Pages:464 pages, Color photos throughout, Color and B&W illustrations throughout
- Publisher:Surrey Books,U.S.
- Publication Date:10/04/2014
- Category:
- ISBN:9781572841529
