Jacqueline Raposo

Writer

Once upon a time I'd have been horrified at the idea of grinding my own meat or combining off parts of animals in terrines. Now I feel like a champion when I master something as simple as his chicken liver mousse recipe (sooo good!) and can chart out what I'll do first with my new meat grinder. The way he relays his techniques is so clear, I feel myself learning how to be a better cook more than even having delicious fruits of my labor.

Marcin Marciniak

Chef