We are excited to host Taylor Boetticher and Toponia Miller. The husband‐and‐ wife team behind the Fatted Calf Charcuterie will be signing copies of their new book In the Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods. The first in its genre to feature comprehensive full‐color photography (both instructional and evocative), In the Charcuterie covers the whole range of the charcutier’s kitchen‐‐from butchery to provisioning the larder to cooking with meat to preservation. It is destined to become the go‐ to reference on charcuterie, and a treasure for anyone fascinated by the art of cooking and preserving meat. The book boasts more than 125 recipes and fully‐illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery.