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- Charcuteria: The Soul of Spain
Item #:
248452097
Charcuteria: The Soul of Spain
Item #:
248452097
SRD 1972
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Product Details
- 2015 James Beard Award nominee 2015 Gourmand World Cookbook Award nominee An updated and redesigned edition of Charcutería: The Soul of Spain, the first and best book to introduce authentic Spanish butchering and meat-curing techniques to America. Charcutería features 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. Too many Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-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 author has amassed years of experience working with the cured meat traditions of Spain, and this updated edition will continue to be a standard guide for both professional and home cooks.
| Publisher | Agate Surrey |
| Publication date | August 10, 2021 |
| Edition | 2nd |
| Language | English |
| Print length | 404 pages |
| ISBN-10 | 1572842997 |
| ISBN-13 | 978-1572842991 |
| Item Weight | 3.35 pounds (1.52 kg) |
| Dimensions | 8.25 x 1 x 10.25 inches (21 x 2.5 x 26 cm) |
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Charcuteria: The Soul of Spain
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SRD 1972
Order now and get it around Monday, October 26
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