Awards

• Short-listed for James Beard Foundation Book Awards (Single Subject) 2015

Overview

This 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 savoury dishes, Iberian countrysides, and centuries-old Spanish cityscapes. Author Jeffrey Weiss has written a wildly entertaining, extravagantly detailed guide on Spain's unique cuisine and its history of charcuteria, which is very deservedly becoming more celebrated on the global stage. Charcuteria: The Soul of Spain is Weiss's rollicking collection of delicious recipes, hilarious anecdotes, and time-honored Spanish culinary traditions. 

Full Product Details

9781572841529

Table of Contents

Reviews

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

Author Information

"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."

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