FORWARD

It seems fitting that I met Peter Booth on my 30th Birthday. Peter visited Oakridge winery to teach my kitchen team how to cure meats and make salami. How could I know that stuffing sausages, tying bubble knots and lathering fat and flour onto a leg of pork would drastically influence the way I cook and think about food. Entering my thirties would become an exciting new chapter. The fundamental skills and techniques that I learnt that day have become my portal to ultimate creativity.

We live in the information age. We’re bombarded with data, facts and opinions. It’s ubiquitous. Ironically, a quick internet search tells me that ‘Knowledge goes a step beyond information. It encompasses the understanding, interpretation, and application of information. Knowledge is information that has been processed by the human mind through learning, experience, or instruction.’

Enter the ‘knowledgeable’ Peter Booth and his most recent publication, OINK.

As with Peter’s other books, OINK is an act of generosity. We can be confident that the hard work has been done. We can access the important information at a stage when we’re not even sure what’s important. There is no “fast” way to learn. From my experience it’s about finding a reliable source of information or teacher. Someone who can communicate meaningfully so that you get successful results and gain understanding.

I am obsessed with books and learning new skills. I carry books in my car and bag just in case I get a moment to indulge my addiction. Peter’s books are in high rotation. I constantly refer to them.

Peter’s passion for learning and teaching is evident in the way he communicates in his books. His preparation and techniques yield consistent results. His understanding of fundamental skills and meat is something that only comes with experience. When you taste his cures and ferments or witness his butchery skills, you know that he knows!

Butchery is an art form that has been passed on through the ages. OINK is a timely publication that helps to preserve this traditional craft, reduce waste and save money.

I have an endless respect for Peter and his passion, experience and generosity to write these books. OINK is a ‘must have’ addition for the curious foodie, chef or person who loves to learn.

Jo Barrett, Charcutier, Patissier et Fromagier.

Melbourne 2024