- Instructions on slicing, safety, aesthetics and more
- 131 pages of gorgeous, mouthwatering photography
- Makes a beautiful and practical gift
- Learn about different jamones and slicing methods
- Paperback, 9" x 9" - Imported from Spain
Slicing jamón is a culinary art form in its own right, but also a critical part of obtaining just the right taste, texture and aroma.
If you long to slice ham like the professionals, this beautiful and informational 'how-to' is a must-have addition to your cookbook collection. With gorgeous, mouthwatering photography on every page, this delightful read is perfect for display on coffee tables or propped on shelves. The practical minded and frequent slicer should perch it on cookbook stands permanently for quick and easy referencing at a moment’s notice. It also makes an attractive and functional gift for the professional or amateur chef in your life.
Learn to carve your way through the famed and succulent meats of Spain — Ibérico, Serrano and more. Acquire extensive knowledge of best practices in slicing as well as preparation, utensils and aesthetics. Discover how to achieve optimum sensory experiences through the type of cut — determining flavor, feel and aromatic characteristics. And you will be able to impress your table mates with your in-depth knowledge after your schooling in the vocabulary and etiquette of the professional jamón slicer!