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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.
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.
José Andrés 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 Washington, DC area.
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, [...], and [...].
Sergio Mora is an illustrator based in Barcelona.
| Genre: | Importe, Kochen & Backen |
|---|---|
| Thema: | Länderküchen |
| Medium: | Buch |
| ISBN-13: | 9781572842991 |
| ISBN-10: | 1572842997 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Weiss, Jeffrey |
| Fotograph: | Rawlinson, Nathan |
| Illustrator: | Mora, Sergio |
| Auflage: | 2nd edition |
| Hersteller: | Agate Publishing |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 262 x 213 x 28 mm |
| Von/Mit: | Jeffrey Weiss |
| Erscheinungsdatum: | 10.08.2021 |
| Gewicht: | 1,542 kg |
José Andrés 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 Washington, DC area.
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, [...], and [...].
Sergio Mora is an illustrator based in Barcelona.
| Genre: | Importe, Kochen & Backen |
|---|---|
| Thema: | Länderküchen |
| Medium: | Buch |
| ISBN-13: | 9781572842991 |
| ISBN-10: | 1572842997 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Weiss, Jeffrey |
| Fotograph: | Rawlinson, Nathan |
| Illustrator: | Mora, Sergio |
| Auflage: | 2nd edition |
| Hersteller: | Agate Publishing |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 262 x 213 x 28 mm |
| Von/Mit: | Jeffrey Weiss |
| Erscheinungsdatum: | 10.08.2021 |
| Gewicht: | 1,542 kg |
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