Spanish ham (jamón), with its unique flavor, has become highly prized among food connoisseurs and is in growing demand on the international market. Cutting ham was once the job of the butcher, the waiter, or the chef in the restaurant; now, however, it is a profession, and one that requires talent, extensive knowledge, practice and steady hands. This book discusses different types of ham (Ibérico and Serrano) and offers information on slicing, safety, aesthetics, preparation, utensils and important vocabulary.
On today's gastronomic scene, skilled slicing is considered an artform; it can often determine aroma, texture and flavor. If you're looking to learn the ins and outs of the trade, this book is without a doubt a cut above the rest.
This visual book is conceived with the acknowledgment that a picture is worth a thousand words. It is a user manual that describes slicing in a direct style, with clear, step-by-step photography and the colloquial language used in the profession, just as if you were attending a class with a master ham slicer.
Whether you’re an amateur or a culinary professional, you will learn how to slice spanish ham and improve your cutting skills. Get practical results while discovering the pleasures and surprises of slicing ham immediately before it is eaten.
Enjoy and share this delightful experience!
In English. 130 pages.