Author: Jeffrey Weiss
Charcutería: 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.
This is more than a cookbook, much more. It is the story of the men and women, the history and techniques behind authentic Spanish meat butchering and meat curing. The author has amassed years of experience working with the cured meat traditions of Spain, and this book is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish cuisine and culinary traditions.
- Suggested Pairing: Jamón Serrano, Fava Beans (Habas), Olive Oil
- Suggested Recipe: Habas con Jamón p. 219
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