<DIV><DIV><P>You haven’t become a true food-crafter until you’ve mastered the art of charcuterie. To be able to use all parts of an animal to prepare a mouthwatering dish with deliciously unique flavors is a desired skill and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette?</P><P>Jamie is the popular chef of Boston's <I>Coppa </I>and <I>Toro</I>, known for his exceptional charcuterie, a James Beard Foundation award finalist for Best Chef: Northeast, winner of the Cochon 555 nose-to-tail competition and <I>Food & Wine Magazine’s</I> People’s Choice for Best New Chef. He has also been featured in <I>The Boston Globe</I>, <I>Wall Street Journal</I>, <I>Bon Appetit</I> and <I>Edible Boston</I>.</P><P><I>The New Charcuterie Cookbook</I> features over 100 recipes that appeal to professional chefs and home cooks alike. And with a wide variety of cured meat dishes to try–such as Bologna with Vietnamese Flavor, Cured Pork Loin Prosciutto-style and Whipped Pork Butter with Chestnut Honey–you’ll have a whole chopping block full of fun and different flavors to try that are distinctively Jamie’s. </DIV></DIV>