At last, a full scale treatment of Spanish cured meats. Weiss, whose Pacific Grove, California, restaurant—Jeninni Kitchen + Wine Bar—features many dishes including chorizo fresco, various forms of morcilla and butifarra, jamon iberico, and other choice morsels, has won endorsements for his first cookbook from authorities as varied and respected as José Andres, Bruce Aidells, and Michael Ruhlman. It’s easy to see what they like about this thorough offering. Recipes for the charcutería all include percentages for scaling. There is also information about the ways the products are commonly used, detailed notes about their cultural history,and a wide range of suggestions about how Spanish cooks might typically vary them. Impressive.
Hardcover. Color photographs throughout.