Charcuteria: The Soul of Spain Jeffrey Weiss
Publisher: Agate

Jan 21, 2014 - Charcutería: The Soul of Spain (Agate 2014), by Jeffrey Weiss, introduces authentic Spanish butchering and meat-curing techniques to the American market. The Spanish chorizo is often used in Filipino party dishes. It's the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Feb 18, 2014 - "Charcutería: The Soul of Spain" hits the shelves on March 11 (also find it on Amazon.com). While most of the world's focus has been on France and Italy, Spain has long-held traditions that not many know about. Charcuteria: The Soul of Spain. Recently I returned from Asia having been away for many weeks, this always endures having to face a large amount of mail including all those bills that require paying. May 2, 2014 - So when I got a sneak peek at the forthcoming cookbook Charcuteria: The Soul of Spain I got so excited upon seeing a recipe for 'Chorizo Fresco'. Jan 25, 2014 - Charcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Mar 27, 2014 - Charcuterie is the centuries-old culinary art of butchery and preservation.