Le jambon ibérique - 10 façons de le préparer (10 ways of preparing Iberian Ham)

By Alberto Herráiz

Editions de l'Epure - 6,50 € (buy)

Iberian Ham sourced from pigs fed on acorns is the ‘appellation’ (designation of origin)  denoting the best quality hams.

Alberto Herráiz takes a fresh look at some of Spanish cookery’s traditional dishes. He invites us on a journey of discovery of his very special culinary world, sharing the techniques and the tips relating to these classic dishes, now updated and served in his restaurant, the Fogón (Paris VI).

Alberto Herráiz’s ten books are a wonderful introduction to Spanish cuisine.
Also available in presentation box set format.

Translation: Ariane Cochois – Year published: 2007

Format: 12 x 21.5 cm - 24 uncut pages – Foxing, exercise book format, linen thread –