2015 James Beard Award nominee
2015 Gourmand World Cookbook Award nominee
An updated and redesigned edition of Charcuter- The Soul of Spain, the first and best book to introduce authentic Spanish butchering and meat-curing techniques to America.
Charcuter-/i> 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 ey
