Charcuteria: The Soul of Spain (Hardcover)

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ITEM# 15395072
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    ITEM#: 15395072

    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.
    Charcuteria: The Soul of Spain 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 savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes.

    Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain's unique cuisine and its history of charcuteria, 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 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: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish 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.

    Specs

    ISBN 9781572841529
    Genre COOKING / Regional & Ethnic / Spanish
    Format Hardcover
    Pages 460
    Publisher Date 2014-03-25 00:00:00.0
    Publisher Surrey Books
    Copyright Year 2014
    Height 10.5 in
    Wdth 8.5 in
    Thickness 1.25 in
    Unit weight 4.2 lb
    Language English
    Subtitle The Soul of Spain
    Audience General/trade
    Authors Weiss, Jeffrey
    Country of Origin United States

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