by Rodrigo Mestre · Plaza & Janés · tapa blanda · ISBN 9788401376221
VAT included
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«Guía de los embutidos de España» is Rodrigo Mestre's guide to charcuterie, published by Plaza & Janés in paperback (110 pages, in Spanish).
A tour of the charcuterie specialities of Spain's autonomous communities: it organises cured meats by origin, details traditional production methods and shows their use in dishes such as Asturian fabada or chorizo soup. There are also sections on cold cuts, pâtés and home recipes for traditional preparations.
A 22 cm volume with 110 pages and colour illustrations, published in Barcelona by Plaza & Janés in 1998.
Aimed at fans of Spanish gastronomy and those wishing to delve deeper into the country's culinary culture.
