Charcutería

Charcutería

Author: Jeffrey Weiss

Publisher: Agate Publishing

ISBN: 9781572847378

Category: Cooking

Page: 692

View: 901

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“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outstanding Chef,” James Beard Foundation 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 porky 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. “A lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for.” —Michael Ruhlman, James Beard Award-winning author of Ruhlman’s Twenty
Charcutería
Language: en
Pages: 692
Authors: Jeffrey Weiss
Categories: Cooking
Type: BOOK - Published: 2014-03-17 - Publisher: Agate Publishing

“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outstanding Chef,” James Beard Foundation 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
Charcutería
Language: en
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: en
Pages:
Authors: English Place-Name Society
Categories: Cooking
Type: BOOK - Published: 1937 - Publisher:

Books about The Soul of Spain
The Soul of Spain
Language: en
Pages: 98
Authors: Havelock Ellis
Categories: Cooking
Type: BOOK - Published: 2013-09 - Publisher: Theclassics.Us

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1915 edition. Excerpt: ... Ill THE WOMEN OF SPAIN There are some countries, one is inclined to assert, peculiarly
The Soul of Spain (Classic Reprint)
Language: en
Pages: 278
Authors: Havelock Ellis
Categories: Art
Type: BOOK - Published: 2018-02 - Publisher: Forgotten Books

Excerpt from The Soul of Spain Bou, at Algeciras, at Irun. I am convinced that it is only by a succession of visits at intervals that an unfamiliar country, of such marked and strong character as Spain possesses, can be comprehended; it is necessary to meditate over one's impressions at