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 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-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 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.
