Join us for one more Central Library talk in 2014!

Jeffrey Weiss will be discussing Spanish charcuterie and his new book Charcutería: The Soul of Spain. It is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes.

About the speaker:
Jeffrey Weiss is the chef of jeninni kitchen + wine bar in Pacific Grove, California, on the Monterey Peninsula. He has cooked in the kitchens of James Beard award-winning chefs Josè Andrès and April Bloomfield, as well as Spanish-based chef Adolfo Muñoz and Daní Garcia.

Weiss graduated from the Mission College School of Hospitality Management and Cornell University’s School of Hotel Administration. He is one of a select group of Americans to earn the prestigious ICEX culinary scholarship, which allowed him to live in Spain, learn the regional cuisines, and cook in the kitchens of top Spanish chefs. His book Charcutería: The Soul of Spain chronicles his time working in Spain and learning the various charcuterie styles of the Iberian Peninsula.

A reception with themed refreshments will follow the talk at approximately 11:30.
Free and open to the public.