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Shucking Shells, Shaking Hands and Clinking Glasses with Chef Andrew Wilson of Emporium Kitchen and Wine Market, A Part of the Perry Lane Hotel Luxury Collection
![Chef Wilson's Guide to Canning, Freezing, Smoking, Dehydrating & Salt Curing Wild Game Meat: Preserve & Store Wild Game Book -3 : Wilson, Mia: Amazon.de: Books Chef Wilson's Guide to Canning, Freezing, Smoking, Dehydrating & Salt Curing Wild Game Meat: Preserve & Store Wild Game Book -3 : Wilson, Mia: Amazon.de: Books](https://m.media-amazon.com/images/I/71WqYSucZtL._AC_UF1000,1000_QL80_.jpg)
Chef Wilson's Guide to Canning, Freezing, Smoking, Dehydrating & Salt Curing Wild Game Meat: Preserve & Store Wild Game Book -3 : Wilson, Mia: Amazon.de: Books
![Chef's table: Ed Wilson, co-owner of restaurants Terroirs, Brawn, Soif and the new the Green Man & French Horn | London Evening Standard | Evening Standard Chef's table: Ed Wilson, co-owner of restaurants Terroirs, Brawn, Soif and the new the Green Man & French Horn | London Evening Standard | Evening Standard](https://static.standard.co.uk/s3fs-public/thumbnails/image/2012/10/03/09/Ed-WilsonM.gif?width=1200)