Summary:
Justin and Adam discuss their new book 'Cooking by Cut', exploring the philosophy of butchery, cooking techniques, and global influences on wild game preparation. They share insights on organizing the book, unlearning traditional hunter preferences, and future plans for outreach and education.
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Takeaways:
The inspiration behind 'Cooking by Cut' and its organization
How understanding animal anatomy improves cooking techniques
The importance of unlearning traditional hunter preferences for cuts like backstrap
Global culinary influences incorporated into wild game recipes
The process of writing, photographing, and publishing the book
Future plans for book promotion, outreach, and in-person events
The role of butchery skills in enhancing wild game preparation
How the book aims to preserve and innovate the art of wild game butchery
Keywords:
Wild game, butchery, cooking techniques, hunting, food culture, recipes, meat cuts, culinary education, global cuisine, book launch
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