Charcutería The Soul of Spain |
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Author:
| Weiss, Jeffrey |
Foreword by:
| Andrés, José |
Photographer:
| Rawlinson, Nathan |
Illustrator:
| Mora, Sergio |
ISBN: | 978-1-57284-737-8 |
Publication Date: | Mar 2014 |
Publisher: | Agate Publishing, Incorporated
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Imprint: | Agate Surrey |
Book Format: | Ebook |
List Price: | USD $2.99 |
Book Description:
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Charcuter#65533;a: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. 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. Author Jeffrey Weiss has written an...
More Description Charcuter#65533;a: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. 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.
Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain's unique cuisine and its history of charcuter#65533;a, which is deservedly becoming more celebrated on the global stage. While Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the 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#65533;n-spiked ambassador of Spanish cuisi≠ morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jam#65533;n, the acorn-scented, modern-day crown jewel of Spain's charcuter#65533;a legacy.
Charcuter#65533;a: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish 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.