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Format: Hardcover|Change
Price:£24.78+ Free shipping with Amazon Prime

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on 25 June 2014
A brilliant evocation of Spanish charcuterie from nose to tail. It offers language insights (all the titles are in Spanish with translations), historic perspectives, a range of executions from farmhouse rusticity to high end restaurant, practical and useful recipes, is sensitive to we verbally-challenged by visually-sophisticated food folk (lots of useful images), and there's wit and charm galore. A tour de force, perhaps the best book on charcuterie of any kind in many years. Plus it has very little American loudness - in the nicest possible way it's written by an American chef who's of the Bourdain species and would undoubtedly be great company if you ever found yourself in a bar with a bottle and some tapas.
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on 12 July 2015
This is a really lovely book. I already have the two written by Michael Ruhlman and his chum, and whilst these too are good, this one is less 'technical' with a leaning more towards showing what Spanish Charcuterie is all about. I wholeheartedly recommend this to anyone interested in the culinary art of dry curing.
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on 24 April 2014
I'm not a professional cook but I found this book fascinating to read, not only for the recipes, etc but for the information on the Spanish culture. I plan to try a number of the recipes on my husband!! Its a beautiful book and excellent value for money
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on 13 May 2016
Hmm, not quite the book I was expecting. Not actually that many recipes but a lot about source etc.
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on 15 August 2014
Great information
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