Peterson is that rare mixture of a lucid writer and a passionate practical chef. Using meat in a broad context he provides us with instruction on how to prepare great food in classical and improvised styles - in simple language. His historical notes on the origin of dishes show a mature chef's respect and scholarly mastery of food. History, techniques and recipes for charcuterie provide a nice lagniappe, and are delicious fun. This is a good book. Beginning, intermediate and expert cooks will find inspiration here.