EL PAÍS • EL VIAJERO
12 DICIEMBRE 2009
Mastering the Fine Art of Slicing Spanish Ham by Pilar Esteban Ordorica, translation by Janet Mendel. 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 hand. This text discusses different types of ham (Ibérico and Serrano, among others) 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 taste. If you're looking to learn the ins and outs of the trade, this book is without a doubt a cut above the rest.
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