This is truely a must have for everyone! It opens doors on the art that charcuterie is. Michael Ruhlman is truely on of the great food writers of our generation and with the help of Brian Polcyn he brings us this great book. If you have any interst in things like meat emulsions, bacon, or confit this is the book for you. I give it only four stars because there are very few pictures and I would love for this book to be more visual. Overall a truely awsome book a must have!