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.
brings to lifewith real heart, history and techniquean astonishing look at the legacy of Spains flavorful meats....This book perfectly marries the necessary techniques of brining, salting, fermenting, and drying with the exceptional stories of Spains particular animals...It connects the past to the present. And I know it will open up the door to new possibilities for what you can create at home." José Andrés, 2011 "Outstanding Chef," James Beard Foundation
2015 James Beard Award nominee: Best Single-Subject cookbook
2015 Gourmand World Cookbook Award nominee: Best Foreign-International Cuisine
"Charcuterand#237;a is not just another in a slew of American books devoted to this ancient craft, it's the first to explore the Spanish tradition of curing meat and fishand#151;a lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for." and#151;Michael Ruhlman, author of Charcuterie and Ruhlman's Twenty
"Charcuterand#237;a goes beyond the famous Spanish hams to consider the whole of the countryand#8217;s cured meats, and it provides recipes. 'Awesome from top to bottom,' commented one of the judges. 'It strikes me as a must-have book that will stand the test of time. It is also literary; it captures the spirit of the enterprise.'" and#151;Art of Eating Prize, 2015 shortlist nominee
"Charcuterand#237;a brings to lifeand#151;with real heart, history and techniqueand#151;an astonishing look at the legacy of Spainand#8217;s flavorful meats....This book perfectly marries the necessary techniques of brining, salting, fermenting, and drying with the exceptional stories of Spainand#8217;s particular animals...It connects the past to the present. And I know it will open up the door to new possibilities for what you can create at home." and#151;Josand#233; Andrand#233;s, 2011 "Outstanding Chef," James Beard Foundation
"Spanish charcuterand#237;a is world class, yet no one has written a definitive cookbook to help American cooks learn how to make these fine sausages, terrines, and other cured meats. Jeffrey Weiss reveals all in Charcuterand#237;a: The Soul of Spain, with authentic recipes learned at the side of Spain's finest practitioners of the charcuterand#237;a art." and#151;Bruce Aidells, author of The Great Meat Cookbook
"The pig is the heraldic beast of Spanish gastronomy, and the products it yields are perhaps Spain's most vivid symbols of abundance, thrift, and sheer indulgence. In his handsome, witty, comprehensive book on Spain's charcuterand#237;a, Jeffrey Weiss knowledgeably addresses this whole big, delicious subject and leaves us hungering to taste the wonderments of which he writes." and#151;Colman Andrews, editorial director, TheDailyMeal.com
About the Author
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