Jamie Bissonnette has a meaty cookbook coming out next month: The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home. Hop on over to Eater National to sneak a peek at the book's foreword, written by Andrew Zimmern. [-EN-]
[Portrait: Krieger/Eater NY]
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Food-Filled New England Day Trips Outside of Boston
Where to eat and drink on the Cape, in Portland, and elsewhere in New England
