Timothy Ferriss

How to Gut and Cook Tree Rat

In this excerpt from his newest book, The 4-Hour Chef, Timothy Ferriss shares Outside contributing editor Steven Rinella's instructions for cooking up a squirrel (or three) over the...

From Modern to Mallmann

In this excerpt from his newest book, The 4-Hour Chef, Timothy Ferriss shares the fire cooking technique of Francis Mallmann, the Argentine figurehead of grilling.

How to Butcher a Chicken

In this excerpt from his newest book, The 4-Hour Chef, Timothy Ferriss shares Marco Canora's sure-fire technique for carving chickens into thighs, legs, wings, and breasts.