Timothy Ferriss
Tim Ferriss' latest book is The 4-Hour Workweek.
From his Q & A with Jeffrey A. Trachtenberg at the Wall Street Journal's Speakeasy blog:
Speakeasy: Why is there is a chapter on guns in what is essentially a cooking skills cookbook?--Marshal Zeringue
Mr. Ferriss: ‘The Wild’ section of the book is about reconnecting with ingredients, including foraging and hunting. I wanted a clean kill for my first deer, which led me to study ballistics, which led me down the rabbit hole of guns in general. I actually had another 50 pages on material related to self reliance, not just guns, but my editor said, Tim, we can’t add 50 pages on this.
Speakeasy: Are you in favor of hunting?
Mr. Ferriss: I had a very strong aversion to hunting, but that has changed. I find that there is such a thing as responsible hunting, and I never thought I’d say such a thing.
Speakeasy: What are your thoughts on reduction cooking?
Mr. Ferriss: I think reduction and removal can concentrate flavor and texture in foods. That’s certainly true with music, and poetry would be a good example in the realm of language. Improving food, as in improving life, is often about removing things and not...[read on]
