Charcuteria
The Soul of Spain
Published on 10. April 2014
Book
Hardback
464 pages
978-1-57284-152-9 (ISBN)
Description
2015 James Beard Award nominee 2015 Gourmand World Cookbook Award nominee Charcuteria: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to America. 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. 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. 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 book will surely become a standard guide for both professional and home cooks.
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 book will surely become a standard guide for both professional and home cooks.
Reviews / Votes
2015 James Beard Award nominee: Best Single-Subject cookbook 2015 Gourmand World Cookbook Award nominee: Best Foreign-International Cuisine "Charcuteria is not just another in a slew of American books devoted to this ancient craft, it's the first to explore the Spanish tradition of curing meat and fish--a lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for." --Michael Ruhlman, author of Charcuterie and Ruhlman's Twenty "Charcuteria goes beyond the famous Spanish hams to consider the whole of the country's cured meats, and it provides recipes. 'Awesome from top to bottom,' commented one of the judges. 'It strikes me as a must-have book that will stand the test of time. It is also literary; it captures the spirit of the enterprise.'" --Art of Eating Prize, 2015 shortlist nominee "Charcuteria brings to life--with real heart, history and technique--an astonishing look at the legacy of Spain's flavorful meats...This book perfectly marries the necessary techniques of brining, salting, fermenting, and drying with the exceptional stories of Spain's particular animals...It connects the past to the present. And I know it will open up the door to new possibilities for what you can create at home." --Jose Andres, 2011 "Outstanding Chef," James Beard Foundation "Spanish charcuteria is world class, yet no one has written a definitive cookbook to help American cooks learn how to make these fine sausages, terrines, and other cured meats. Jeffrey Weiss reveals all in Charcuteria: The Soul of Spain, with authentic recipes learned at the side of Spain's finest practitioners of the charcuteria art." --Bruce Aidells, author of The Great Meat Cookbook "The pig is the heraldic beast of Spanish gastronomy, and the products it yields are perhaps Spain's most vivid symbols of abundance, thrift, and sheer indulgence. In his handsome, witty, comprehensive book on Spain's charcuteria, Jeffrey Weiss knowledgeably addresses this whole big, delicious subject and leaves us hungering to taste the wonderments of which he writes." --Colman Andrews, editorial director, TheDailyMeal.comMore details
Language
English
Place of publication
Chicago, IL
United States
Product notice
Cloth over boards
Illustrations
Color photos throughout, Color and B&W illustrations throughout
Dimensions
Height: 260 mm
Width: 209 mm
Weight
1899 gr
ISBN-13
978-1-57284-152-9 (9781572841529)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
09/2021
2nd Edition
Surrey Books,U.S.
€36.50
Shipment within 3-4 weeks
Additional editions
Persons
Jeffrey Weiss is a professional chef with more than 15 years of experience, having cooked with James Beard award-winning chef Jose Andres and Spanish-based chefs Dani Garcia and Adolfo Munoz. He is one of a select few Americans to earn the prestigious ICEX culinary scholarship that allowed him to live in Spain, learn the regional cuisines, and cook in the kitchens of top Spanish chefs. He graduated from the Mission College School of Hospitality Management and Cornell University's School of Hotel Administration. He lives in Monterey, CA. Jose Andres was named "Outstanding Chef" by the James Beard Foundation in 2011. He is an internationally recognized culinary innovator, cookbook author, television personality, hunger issues advocate, and the chef/owner of ThinkFoodGroup. He lives in Bethesda, MD. Nathan Rawlinson is a James Beard-nominated photographer based in New York City. He graduated from the Culinary Institute of America and worked at Eleven Madison Park as a manager and sommelier for four years before starting his photography business. His work has been featured in The New York Times, Time.com, and GrubStreet.com. Sergio Mora is an illustrator based in Barcelona.
Content
Introduction Chapter 1: Who's Your Papi Chulo? Chapter 2: The Secreto Of The Secreto Chapter 3: Salt, Meat, Love, And Time Recipes Purveyors and Other Cool People Kitchen Lingo: A Glossary Of La Cocina Espanola Knowledge Is Power: Where to Learn More About Charcuterie Acknowledgments