In the current issue of The Weekly Standard you will find my column on lunching with Jacques Pepin. There was actually loads of material that didn’t fit in, so it may appear in a separate story or here, simply as a transcript, some time in the future.
Meanwhile at the Wall Street Journal, Aram Bakshian reviews Michael Ruhlman and Brian Polcyn’s book Salumi, which Bakshian loves (both the meats and the book).