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Charcutera

- The Soul of Spain
Af: Jeffrey Weiss Engelsk Hardback

Charcutera

- The Soul of Spain
Af: Jeffrey Weiss Engelsk Hardback
Tjek vores konkurrenters priser
2015 James Beard Award nominee
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.
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Tjek vores konkurrenters priser
2015 James Beard Award nominee
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.
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Produktdetaljer
Sprog: Engelsk
Sider: 0
ISBN-13: 9781572842991
Indbinding: Hardback
Udgave:
ISBN-10: 1572842997
Kategori: Kogebøger med kød og vildt
Udg. Dato: 23 sep 2021
Længde: 30mm
Bredde: 268mm
Højde: 217mm
Forlag: Surrey Books,U.S.
Oplagsdato: 23 sep 2021
Forfatter(e): Jeffrey Weiss
Forfatter(e) Jeffrey Weiss

Kategori Kogebøger med kød og vildt

ISBN-13 9781572842991

Sprog Engelsk

Indbinding Hardback

Sider 0

Udgave

Længde 30mm

Bredde 268mm

Højde 217mm

Udg. Dato 23 sep 2021

Oplagsdato 23 sep 2021

Forlag Surrey Books,U.S.