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Awesome book and great advice! I've had the pleasure of eating some of Tony Seichrist's charcuterie and I must say, it's mind blowing amazing!!!Published 7 months ago by Lyndsay pope
I'll have to agree with the first three reviewers who showed this book the proper appreciation. The book is beautiful, the chef author is obviously excited about Creminelli--both... Read morePublished on December 21, 2010 by CKD
A few years back, we frequented Holeman and Finch in Atlanta where Tony often brought to the table beautiful boards filled with the charcuterie (and local cheese) he so dutifully... Read morePublished on October 7, 2010 by smith from bella cucina
Tony Seichrist does an amazing job of explaining in simple terms the fascinating yet complex art of salumi making. Read morePublished on October 5, 2010 by Francesco Tonelli