I received this cookbook for my birthday. It's a giant, cute and beautiful cookbook written by Stephane Reynaud, owner and chef of Restaurant Villa 9 trois just outside of Paris, France. Marie-Pierre Morel was the photographer and she beautifully documented everything about the lives of butchers. Accompanied by the words of Stephane Reynaud where he remembered his first pig killing with his grandfather. And really awesome pig illustrations by Jose Reis de Matos really made this cookbook more than a cookbook. It's a great journey of celebrating tradition, farm-to-table and nose to tail eating. I'm excited to dive into this cookbook but some of the recipes are REALLY hardcore.