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Charcuteria: The Soul of Spainby Jeffrey Weiss
Synopses & Reviews
2015 James Beard Award nominee
2015 Gourmand World Cookbook Award nominee
Charcuterand#237;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-pimentand#243;n-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamand#243;n, the acorn-scented, modern-day crown jewel of Spain's charcuterand#237;a legacy.
Charcuterand#237;a isand#160;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 becomeand#160;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 Josand#233; Andrand#233;s and Spanish-based chefs Danand#237; Garcia and Adolfo Muand#241;oz. He is one of a select few Americans to earn the prestigious ICEX culinary scholarship that allowed him to live in Spain, learn the regional cuisines, and cook in the kitchens of top Spanish chefs. He graduated from the Mission College School of Hospitality Management and Cornell University's School of Hotel Administration. He lives in Monterey, CA.and#160;
Josand#233; Andrand#233;s was named and#147;Outstanding Chefand#8221; by the James Beard Foundation in 2011. He is an internationally recognized culinary innovator, cookbook author, television personality, hunger issues advocate, and the chef/owner of ThinkFoodGroup. He lives in Bethesda, MD.and#160;
Nathan Rawlinson is a James Beard-nominated photographer based in New York City. He graduated from the Culinary Institute of America and worked at Eleven Madison Park as a manager and sommelier for four years before starting his photography business. His work has been featured inand#160;The New York Times, Time.com, and GrubStreet.com.
Sergio Mora is an illustrator based in Barcelona.
Table of Contents
Chapter 1: Whoand#8217;s Your Papand#237; Chulo?
Chapter 2: The Secreto Of The Secreto
Chapter 3: Salt, Meat, Love, And Time
Purveyors and Other Cool People
Kitchen Lingo: A Glossary Of La Cocina Espaand#241;ola
Knowledge Is Power: Where to Learn More About Charcuterie
What Our Readers Are Saying
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