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Jeffrey Weiss

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  1. Hello all, Just a note of thanks to the members of the eGullet forum-- I am so grateful for the support you have all given as this little book has come full circle to publication. We are now under 1 month to the release of Charcutería: The Soul of Spain and I couldn't be more proud. I have a website and some fun photos/videos forthcoming, but please keep the questions and comments rolling in and I'll do my best to answer. I hope that you all get a chance to check out the book sometime--for more info, see this Amazon link for the book as well as the below video about our time in Asturias Also, please come visit us sometime at our new restaurant, Jeninni Kitchen + Wine Bar, in Pacific Grove, Ca All the best and may the chorizo be with you... jeff
  2. Hello All! I wanted to share some great news-- my friend, French cook and culinary instructor Kate Hill, is bringing famed butcher and charcuterie master Dominique Chapolard for a bunch of workshops. There's still seats available at some of the sites--here is a link with the details: http://kitchen-at-camont.com/2013/02/24/two-day-workshops-in-the-usa-the-french-pig-making-farmstead-charcuterie/ TTFN, jeff
  3. Sweet! Hit me with a PM... we can exchange deets.
  4. The recipe I learned was all pork--but I acknowledge that other recipes call for some or all beef. That seems to be a regional or personal preference. If you are interested in testing I would love a full-fledged vasco's opinion...
  5. Thanks Basque--judging by your name you will (hopefully! ) be happy to hear I have a chistorra recipe in the book.
  6. Hola Enrique! De acuerdo... I have been writing everything so that it applies to both US and international markets, but--and this isn't a bad thing--that meant a chapter on pork butchery following the Spanish method. I learned a lot about this while cooking in Spain--the Spaniards utilize seam butchery but also have some unique cuts that are specifically called for in their charcuterie. By talking about both I'm hoping to kill 2 pigs with 1 stone (pardon the pun, couldn't resist ) by both introducing the butchery as well as the charcuterie techniques. Un saludo desde EEUU... jeff
  7. Hi everyone, I just had to re-sign up since it's been awhile I wanted to let you all know the awesome news that I will be releasing a book at the end of the year about my time learning the charcuterie and butchery of Spain. It's called Charcutería: The Soul of Spain, and will have a foreword by James Beard award-winning chef José Andrés. The book is going to have a bunch of traditional techniques and recipes for Spanish charcuterie and pork butchery, as well as recipes and other little tricks I picked up working with the folks in the Extremaduran countryside. My photog and I just got back from visiting Spain for the photoshoot and the guys up in Asturias did a little video about it. Here's the link to the video: http://www.whereisasturias.com/?p=6602 And a link to our FB page (Lots more photos... please like!): https://www.facebook.com/charcuteriaspain?ref=ts&fref=ts Please feel free to write me if you have any requests or questions for the book--really trying to make something that my fellow meatheads and sausage nerds can get into. Ciao, jeff PS: As a little offering to my hopefully-new eGullet pals here's a sexy photo from the Jamón slicing shoot. Tatoos and meat...
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