Published
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
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
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