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  • Every now and then, a book comes along that you look at and wish you had written yourself. This is a book full of a fantastic collection of meat-based recipes showing technique and understanding. The photography is beautiful and the content is well-written and easy to understand. This really is a must have for all chefs, professional or not, to have on their shelf. A cracking book!

    Tom Kerridge
  • If you love chopping, grinding, salting, stuffing, and curing—or anything deliciously handmade—then this is the book for you! Taylor and Toponia show you how to make a wide array of meaty goods, from simple gingery duck legs to a hunter-style sausage.

    April Broomfield, author of A Girl and Her Pig
  • In the Charcuterie is nothing less than a thorough overview of our growing infatuation with good meat ... there’s lots of good information on how to cook meat. Want to roast a chicken? It’s here. Pancetta-wrapped pork tenderloin? That looks good. And there’s big cuts that are perfect for cool weather ... But where the book really shines are on the kinds of quick-cooked charcuterie items that are easily approachable by any reasonably ambitious home cook. Pâtés, terrines, confits and meat pickles.

    LA Times
  • A veritable meat-lover's bible

    Time Out New York

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