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Charcuteria - The Soul of Spain (Hardcover, 2nd edition)
Loot Price: R839
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Charcuteria - The Soul of Spain (Hardcover, 2nd edition)
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Donate to Against Period Poverty
Total price: R859
Discovery Miles: 8 590
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2015 James Beard Award nominee 2015 Gourmand World Cookbook Award
nominee An updated and redesigned edition of Charcuteria: The Soul
of Spain, the first and best book to introduce authentic Spanish
butchering and meat-curing techniques to America. Charcuteria
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 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. Too many
Americans have most likely never tasted the sheer eye-rolling
deliciousness that is cured Spanish meats: chorizo, the
garlic-and-pimenton-spiked ambassador of Spanish cuisine; morcilla,
the family of blood sausages flavoring regional cuisine from
Barcelona to Badajoz; and jamon, the acorn-scented, modern-day
crown jewel of Spain's charcuteria legacy. Charcuteria 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.
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