In May 2017, Anthony Puharich received from Anthony Bourdain his draft for Puharich’s upcoming book Meat, a meaty tome on everything from butterflied squab to venison saltimbocca.

It was the first forward for a book that Bourdain had ever agreed to write, a mark of the two men’s friendship, sparked from when the American chef turned bestselling author turned celebrity wandered into Puharich’s incomparable butchery, Victor Churchill, for a 30-minute tour, and stayed for three bottles of wine over four hours.