Spanish charcuteria book

[quietwatersfarm]

its all high falutin' company

the great and the good of all thing pork with a good dose of familiar faces.

[wheels]

I've requested membership.

Hopefully, there's room for a 'little un'!

Phil

[ericrice]

Alright - enough of this dilly dallying - there's a book to get finished you know.
Seriously (and selfishly) my season here runs October/November until March/April. I'm hoping later this year is closer to the October timeframe so I can give some new recipes a go
Keep us posted!!

[quietwatersfarm]

I've requested membership.

Hopefully, there's room for a 'little un'!

Phil

they let me in Phil, so they cant be fussy

[wheels]

[DiggingDogFarm]

Agree - video looks amazing. Only issue I have is the end of year is a long way off!! Already looking forward to getting a copy.

Without giving all the specifics a few of us here have given "Salumi" very honest reviews on Amazon with an eye to the "meat head". Reading some of the more critical reviews will give you a good idea of the shortcomings of that book from our perspective. With that said, in this instance your recipes appear to be something very new and the comments on Salumi's recipes appear not to be relevant to your book. Hope this helps.


http://www.amazon.com/Salumi-The-Craft- ... 0393068595

X2

Yes, "Salumi" was not properly proof-read and edited.
I find new errors every time I open it up.....some are egregious.
The sloppiness is quite shocking.

~Martin

[charcuteriasos]

Jeff, saw this on Salt Cured Pig group, great work (and a great place!) look forward to reading!

What and where's the Salt Pig Group?

Phil

Cool! Glad to hear word is getting out--I'm just a first time author/cook trying to get the word out about the topic, so any word of mouth help I get is so appreciated!

Speaking of which, I can't believe I didn't put up the Facebook page for the book. Please join--we will be posting a lot more photos and video( ) as we get closer to the release date

Here is is: https://www.facebook.com/charcuteriaspa ... ts&fref=ts

TTFN, jeff

[charcuteriasos]

Alright - enough of this dilly dallying - there's a book to get finished you know.
Seriously (and selfishly) my season here runs October/November until March/April. I'm hoping later this year is closer to the October timeframe so I can give some new recipes a go
Keep us posted!!

HA! Oido cocina...

If you are interested, let's PM. Would love to have you test out a few if you are interested.

j

[yotmon]

Mentioned the 'chorizo en sidra' recipe to the OH and she says that she loves sausage in cider oh-er, missus ! (the old one are the best).

[charcuteriasos]

Too easy... but well done, sir.

[ericrice]

Alright - enough of this dilly dallying - there's a book to get finished you know.
Seriously (and selfishly) my season here runs October/November until March/April. I'm hoping later this year is closer to the October timeframe so I can give some new recipes a go
Keep us posted!!

HA! Oido cocina...

If you are interested, let's PM. Would love to have you test out a few if you are interested.

j

Done and looking forward to helping in any way I can.

[ericrice]

All - I was fortunate enough to get a little peek at some of the recipes but also at some of the background, techniques, customs, etc. I'll say what I have seen is a great read on both counts. I'm confident the book will provide not only new recipes but also a thorough background/understanding of the techniques. I'm hoping to squeeze in a few recipes before things warm up too much here. In the event I beat the elements I'll be sure to share my experience.

[jeffwice]

Glad you like what you have seen so far, Eric--looking forward to hearing your feedback!

TTFN, j

[ericrice]

Just over a month and I cut in to my Chorizo Riojano. Wonderful - I'm not going to pretend to be a food writer but relatively few ingredients and they all work together beautifully. This will be made in a much larger batch when my season returns. I'll leave it to Jeff to share as much or as little about the ingredients/process as he wants.

[vagreys]

According to the book's webpage, and verified by Jeff, the book's release has been pushed back to March 2014.