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Charcuteria: The Soul of Spain

by

Charcuteria: The Soul of Spain Cover

 

Synopses & Reviews

Publisher Comments:

Charcutería: 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 charcutería, 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 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-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: 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.

About the Author

Jeffrey Weiss is a professional chef with more than 15 years of experience, having cooked with James Beard award-winning chef José Andrés and Spanish-based chefs Daní Garcia and Adolfo Muñoz. 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. 

José Andrés was named “Outstanding Chef” 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. 

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 in The New York Times, Time.com, and GrubStreet.com.

Sergio Mora is an illustrator based in Barcelona.

Table of Contents

Introduction

Chapter 1: Whos Your Papí Chulo?

Chapter 2: The Secreto Of The Secreto

Chapter 3: Salt, Meat, Love, And Time

Recipes

Purveyors and Other Cool People

Kitchen Lingo: A Glossary Of La Cocina Española

Knowledge Is Power: Where to Learn More About Charcuterie

Acknowledgments

Product Details

ISBN:
9781572841529
Author:
Weiss, Jeffrey
Publisher:
Surrey Books
Author:
eacute
Author:
Andres, Jose
Author:
Mora, Sergio
Author:
S
Author:
Maier, Ximena
Author:
Jos
Author:
&
Author:
Rawlinson, Nathan
Author:
Andr
Author:
s,Jos
Subject:
Spanish
Subject:
Cooking and Food-Spanish and Portuguese
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20140331
Binding:
HARDCOVER
Language:
English
Illustrations:
Color photos throughout, Color and BandW
Pages:
464
Dimensions:
11 x 8.5 in

Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » By Ingredient » Meats » General
Cooking and Food » By Ingredient » Meats » Sausages and Smoking
Cooking and Food » Professional and Quantity » General
Cooking and Food » Regional and Ethnic » Spanish and Portuguese
Science and Mathematics » Mathematics » Differential Geometry

Charcuteria: The Soul of Spain New Hardcover
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