By Jeffrey Weiss,Sergio Mora,José Andrés,Nathan Rawlinson

Charcutería: The Soul of Spain is the 1st booklet to introduce real Spanish butchering and meat-curing ideas to the yank industry. incorporated are greater than a hundred conventional Spanish recipes, undemanding illustrations offering easy-to-follow steps for beginner butchers, and lovely full-color images of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes.

Author Jeffrey Weiss has written an exciting, extravagantly targeted consultant on Spain's targeted food and its historical past of charcutería, that is deservedly changing into extra celebrated at the worldwide degree. whereas Spain stands porky cheek-to-jowl with different nice cured-meat-producing international locations like Italy and France, the charcuterie traditions of Spain are maybe the least understood of this trifecta. americans have probably by no means tasted the sheer eye-rolling deliciousness that's cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish food; morcilla, the kin of blood sausages flavoring neighborhood delicacies 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 choice of scrumptious recipes, uproarious anecdotes, and normal Spanish culinary traditions. the writer has accrued years of expertise operating with the cured meat traditions of Spain, and this booklet would definitely become a regular consultant for either specialist and residential cooks.

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Charcutería: The Soul of Spain by Jeffrey Weiss,Sergio Mora,José Andrés,Nathan Rawlinson


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