Charcutería

Charcutería

Author: Jeffrey Weiss

Publisher: Agate Surrey

ISBN: 1572842997

Category: Cooking

Page: 400

View: 137

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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 country sides, 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-pimentó -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.
Charcutería
Language: un
Pages: 400
Authors: Jeffrey Weiss
Categories: Cooking
Type: BOOK - Published: 2021-06-08 - Publisher: Agate Surrey

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
The Soul of Spain
Language: un
Pages: 420
Authors: Havelock Ellis
Categories: History
Type: BOOK - Published: 1976 - Publisher: Greenwood

Books about The Soul of Spain
The Soul of Spain
Language: un
Pages:
Authors: English Place-Name Society
Categories: History
Type: BOOK - Published: 1926 - Publisher:

Books about The Soul of Spain
Charcutería
Language: un
Pages: 464
Authors: Jeffrey Weiss
Categories: Cooking
Type: BOOK - Published: 2014-03-17 - Publisher: Agate Publishing

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
The Soul of Spain
Language: en
Pages: 420
Authors: Havelock Ellis
Categories: National characteristics, Spanish
Type: BOOK - Published: 1920 - Publisher:

Books about The Soul of Spain