Charcutería: The Soul of Spain

2015 James Beard Award nominee 2015 Gourmand World Cookbook Award nominee Charcutera: 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-pimentn-spiked ambassador of Spanish cuisine; morcilla the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamn the acorn-scented modern-day crown jewel of Spains charcutera legacy. Charcutera 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.