Jeffrey Weiss



Average rating: 4.15 · 124 ratings · 8 reviews · 41 distinct works
Charcutería: The Soul of Spain

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4.17 avg rating — 30 ratings — published 2013 — 4 editions
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Jasper Johns: An Allegory o...

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3.89 avg rating — 18 ratings — published 2007 — 2 editions
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I Am My Brother's Keeper: A...

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4.53 avg rating — 17 ratings — published 1998 — 2 editions
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The Popular Culture of Mode...

really liked it 4.00 avg rating — 3 ratings — published 1994
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Outdoor Places

it was amazing 5.00 avg rating — 2 ratings — published 1980 — 2 editions
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Made With Oak

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3.33 avg rating — 3 ratings — published 1975
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The Book of Country Living

3.50 avg rating — 2 ratings — published 1981
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Picasso: The Cubist Portrai...

liked it 3.00 avg rating — 2 ratings — published 2003
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Death is Not an Option

2.50 avg rating — 2 ratings — published 2011 — 2 editions
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The Collection of Helga and...

it was amazing 5.00 avg rating — 1 rating — published 2009
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“Fast forward to today. Americans still have very few options when it comes to trying the lesser-known varieties of charcutería available to the Spanish people. Hope exists, however, that this may be soon rectified, as evidenced by the sweeping acquittal of many Italian cured-meat imports in April 2013.20 For now, anyway, we can travel to Spain and consume to our heart’s content. We can buy what precious little is available in our country. We can make it ourselves. Or we can make a futile attempt at stuffing contraband pork into our suitcases and pray, with the wide-eyed, guilt-laden face of a Colombian drug mule, not to get busted by the Department of Homeland Security. Just know that on this point, dear reader, I can offer a bit of personal advice: Getting caught is an epic fail of disastrous proportions, even if it’s not your fault. Case in point: After a trip to Madrid and the surrounding countryside, my Spanish “family” thought that they’d surprise me with a little package of morcilla secreted away in my suitcase. It was a gesture borne of more heart than brains, as ultimately it truly was a great surprise—especially when I found myself tagged for an agricultural check at a particularly thorough US Customs checkpoint. I simply didn’t understand. I’d filled out my Customs card and done everything right. Yet there I was, unloading my dirty unmentionables on a counter for God, curious passersby, and the TSA to look over and admire. And that’s when I caught a waft of”
Jeffrey Weiss, Charcutería: The Soul of Spain



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