Timothy Ferriss

Timothy Ferriss

Published

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 fire.

Timothy Ferriss
Nov 21, 2012

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.

Timothy Ferriss
Nov 20, 2012

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.

Timothy Ferriss
Nov 19, 2012