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Charcuteria: The Soul of Spain Jeffrey Weiss
Publisher: Agate

Mar 27, 2014 - Charcuterie is the centuries-old culinary art of butchery and preservation. Apr 22, 2014 - While most of the world's focus has been on France and Italy, Spain has long-held traditions that not many know about. While most of the world's focus has been on France and Italy, Spain has long-held traditions that not many know about. May 3, 2014 - Charcutería: The Soul of Spain is an in depth look at Spanish charcuterie, unfortunately most of which is completely unavailable to us here in the United States. Apr 7, 2014 - Chorizo Fresco from Charcuteria: The Soul of Spain. Feb 18, 2014 - "Charcutería: The Soul of Spain" hits the shelves on March 11 (also find it on Amazon.com). May 30, 2014 - If you are not Lisa Kerner, you are eligible to enter the drawing for “Charcuteria: The Soul of Spain,” by Jefferey Weiss. It's the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Apr 14, 2014 - First up is Jeffery Weiss with his new book “Charcuteria – The Soul of Spain.” Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. I love to make things from scratch. Nov 30, 2013 - Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Mar 3, 2013 - http://www.youtube.com/watch?v=0rhV6Z3RMm8 When you live in Spain you tend to take the quality of its cured meats and the tradition of the "charcuteria" for. Apr 9, 2014 - Chef/author Weiss said, "I have been dying for an excuse to make blood sausage the way I learned in Spain and feature in 'Charcutería: The Soul of Spain.' It's going to pair great with the amazing wines from Cariñena.".