Well I started writing a review but then the internet ate it. Bummer.
Two main points: Peterson is downright OBSESSED with larding (and other uses of fatback), which I find a bit repulsive; Peterson is also obsessed with deglazing, which I can appreciate but don't necessarily want to do for Every. Single. Recipe.
On the positive side, he talks about a very wide variety of cuts from many different animals and how to cook them to achieve the best texture and flavor. He even has recipes for animals that aren't typically featured in most mainstream (American) cookbooks, such as goat or rabbit. And, if you're the kind of person that loves offal, this book most certainly has some recipes for you.