Charcutería - 2nd Edition by Jeffrey Weiss (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><i>2015 James Beard Award nominee</i><br> <i>2015 Gourmand World Cookbook Award nominee</i> <p/> <b>An updated and redesigned edition of <i>Charcutería: The Soul of Spain</i>, the first and best book to introduce authentic Spanish butchering and meat-curing techniques to America.</b> <p/> <i>Charcutería</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. <p/> 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. <p/> <i>Charcutería</i> 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br><b>PRAISE FOR CHARCUTERÍA <p/> <i>2015 James Beard Award nominee: Best Single-Subject cookbook<br> 2015 Gourmand World Cookbook Award nominee: Best Foreign-International Cuisine</i></b> <p/> <i>Charcutería</i> is not just another in a slew of American books devoted to this ancient craft, it's the first to explore the Spanish tradition of curing meat and fish--a lovely, loving, fascinating, and, most all, <i>useful</i> book all lovers of the craft should be grateful for. --<b>Michael Ruhlman</b>, author of <i>Charcuterie</i> and <i>Ruhlman's Twenty</i> <p/> <i>Charcutería</i> goes beyond the famous Spanish hams to consider the whole of the country's cured meats, and it provides recipes. 'Awesome from top to bottom, ' commented one of the judges. 'It strikes me as a must-have book that will stand the test of time. It is also literary; it captures the spirit of the enterprise.' --<b>Art of Eating Prize, 2015 shortlist nominee</b> <p/> <i>Charcutería</i> brings to life--with real heart, history and technique--an astonishing look at the legacy of Spain's flavorful meats....This book perfectly marries the necessary techniques of brining, salting, fermenting, and drying with the exceptional stories of Spain's particular animals...It connects the past to the present. And I know it will open up the door to new possibilities for what you can create at home. --<b>José Andrés, 2011 Outstanding Chef, James Beard Foundation</b> <p/> Spanish charcutería is world class, yet no one has written a definitive cookbook to help American cooks learn how to make these fine sausages, terrines, and other cured meats. Jeffrey Weiss reveals all in <i>Charcutería: The Soul of Spain</i>, with authentic recipes learned at the side of Spain's finest practitioners of the charcutería art. --<b>Bruce Aidells</b>, author of <i>The Great Meat Cookbook</i> <p/> The pig is the heraldic beast of Spanish gastronomy, and the products it yields are perhaps Spain's most vivid symbols of abundance, thrift, and sheer indulgence. In his handsome, witty, comprehensive book on Spain's charcutería, Jeffrey Weiss knowledgeably addresses this whole big, delicious subject and leaves us hungering to taste the wonderments of which he writes. --<b>Colman Andrews, editorial director, TheDailyMeal.com</b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Jeffrey Weiss</b> is a professional chef with more than 20 years of experience, having cooked with James Beard award-winning chef José Andrés and Spanish-based chefs Daní Garcia and Adolfo Muñoz. 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 Las Vegas, NV. <p/> <b>José Andrés</b> 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. <p/> <b>Nathan Rawlinson</b> 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 <i>The New York Times</i>, Time.com, and GrubStreet.com. <p/> <b>Sergio Mora</b> is an illustrator based in Barcelona.
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