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Charcuteria: The Soul of Spain Jeffrey Weiss
Publisher: Agate

Mar 14, 2014 - An excerpt from Jeffrey Weiss's new book, Charcutería: The Soul of Spain, an authoritative resource on Spanish butchering and meat-curing techniques. Apr 3, 2014 - With some cookbooks, you just open them, find something that looks good and go straight into your kitchen and start cooking. May 24, 2014 - According to this new cookbook, the soul of Spain is not found in its literature, poetry or music, not in flamenco, nor bullfighting, certainly not in the Church. 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. Apr 4, 2014 - Charcuteria: The Soul of Spain. This new book about the Spanish art of charcuterie is not your garden-variety cookbook. The soul of Spain is its sausage! 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 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.". Charcutería – The Soul of Spain, the new book from Jeffrey Weiss, is not that kind of book.