This 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 savoury dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written a wildly entertaining, extravagantly detailed guide on Spain's unique cuisine and its history of charcuteria, which is very deservedly becoming more celebrated on the global stage. Charcuteria: The Soul of Spain is Weiss's rollicking collection of delicious recipes, hilarious anecdotes, and time-honored Spanish culinary traditions.
Number of Pages: 464
Publication Date: 10 Apr 2014
Publisher: Surrey Books,U.S.
Publication City, Country: Chicago, IL, United States
Dimensions (cm): 26.1(H) x 21(L)
Weight (gm): 1900
Reviews2015 James Beard Award nominee: Best Single-Subject cookbook 2015 Gourmand World Cookbook Award nominee: Best Foreign-International Cuisine "Charcuteria 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 fish--a lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for." --Michael Ruhlman, author of Charcuterie and Ruhlman's Twenty "Charcuteria goes beyond the famous Spanish hams to consider the whole of the country'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.'" --Art of Eating Prize, 2015 shortlist nominee "Charcuteria brings to life--with real heart, history and technique--an astonishing look at the legacy of Spain's flavorful meats...This book perfectly marries the necessary techniques of brining, salting, fermenting, and drying with the exceptional stories of Spain'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." --Jose Andres, 2011 "Outstanding Chef," James Beard Foundation "Spanish charcuteria 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 Charcuteria: The Soul of Spain, with authentic recipes learned at the side of Spain's finest practitioners of the charcuteria art." --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 charcuteria, Jeffrey Weiss knowledgeably addresses this whole big, delicious subject and leaves us hungering to taste the wonderments of which he writes." --Colman Andrews, editorial director, TheDailyMeal.com