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.