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Re: Spanish charcuteria book
Posted:
Fri Mar 08, 2013 5:39 pm
by quietwatersfarm
its all high falutin' company
the great and the good of all thing pork with a good dose of familiar faces.
Re: Spanish charcuteria book
Posted:
Fri Mar 08, 2013 7:33 pm
by wheels
I've requested membership.
Hopefully, there's room for a 'little un'!
Phil
Re: Spanish charcuteria book
Posted:
Fri Mar 08, 2013 7:41 pm
by 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!!
Re: Spanish charcuteria book
Posted:
Fri Mar 08, 2013 8:01 pm
by quietwatersfarm
wheels wrote:I've requested membership.
Hopefully, there's room for a 'little un'!
Phil
they let me in Phil, so they cant be fussy
Re: Spanish charcuteria book
Posted:
Fri Mar 08, 2013 8:16 pm
by wheels
Re: Spanish charcuteria book
Posted:
Sat Mar 09, 2013 2:12 am
by DiggingDogFarm
ericrice wrote: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
Re: Spanish charcuteria book
Posted:
Sat Mar 09, 2013 12:13 pm
by charcuteriasos
wheels wrote:quietwatersfarm wrote: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=tsTTFN, jeff
Re: Spanish charcuteria book
Posted:
Sat Mar 09, 2013 2:43 pm
by charcuteriasos
ericrice wrote: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
Re: Spanish charcuteria book
Posted:
Sat Mar 09, 2013 3:11 pm
by 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).
Re: Spanish charcuteria book
Posted:
Sat Mar 09, 2013 9:15 pm
by charcuteriasos
Too easy... but well done, sir.
Re: Spanish charcuteria book
Posted:
Sun Mar 10, 2013 12:18 am
by ericrice
charcuteriasos wrote:ericrice wrote: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.
Re: Spanish charcuteria book
Posted:
Thu Mar 14, 2013 5:10 pm
by 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.
Re: Spanish charcuteria book
Posted:
Sat Mar 16, 2013 1:31 am
by jeffwice
Glad you like what you have seen so far, Eric--looking forward to hearing your feedback!
TTFN, j
Re: Spanish charcuteria book
Posted:
Mon Apr 22, 2013 12:51 pm
by 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.
Re: Spanish charcuteria book
Posted:
Tue Aug 06, 2013 3:25 am
by vagreys
According to the book's webpage, and verified by Jeff, the book's release has been pushed back to March 2014.