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Steve Rinella introduces Jesse Griffiths as the author of 'The Hog Book' and 'The Turkey Book', describing them as 'very creatively titled' books that tell you exactly what they're about. The Hog Book is described as containing comprehensive information about preparing wild hogs.

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Steve Rinella mentions Jesse Griffiths' previous book 'The Hog Book' which is described as phenomenal and comprehensive, covering everything about judging, processing, preparing, and dealing with wild hogs. This book is explicitly stated to be written by the guest Jesse Griffiths.

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Jesse Griffiths' book about wild hogs that won the James Beard Award in the single subject category. The speaker recommends it for people who hunt wild pigs, noting it challenges common misconceptions about eating wild hogs. The book is described as hyper-graphic with photos of hunting and butchering.

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Extensively discussed as a cookbook focused on wild hogs/feral pigs. Kevin Gillespie praises it as 'the best single subject cookbook I've seen in the last decade' and mentions he buys cases of them to give as gifts. The book is described as providing expert information on preparing and cooking wild hogs. The website thehogbook.com is mentioned. Jesse Griffiths is noted as having won or been nominated for a James Beard Award for this book.

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Extensively discussed as Jesse Griffiths' upcoming self-published cookbook about wild hog preparation and cooking, being funded through Kickstarter. The book features 115 recipes and photography by Jody Horton. It categorizes hogs into four types (small, medium, large sow, large boar) with specific butchery and cooking instructions for each.

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Jesse's upcoming second book (in final design stages) about feral hogs, organized by pig size categories with recipes, detailed butchering diagrams, and information about processing wild pigs.

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Introduced alongside The Hog Book as Jesse Griffiths' second book, which tells readers everything about preparing turkeys and every part of every turkey. Both books are noted as available at themeatater.com.

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The main subject of the podcast interview - Jesse Griffiths' new book about turkeys. It's described as a follow-up to The Hog Book, containing hunting stories, recipes, and techniques for cooking wild turkeys. The book is described as thick, elegant, thorough, and beautifully put together with almost 370 pages and 115 recipes.

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Jesse Griffiths references 'the recipe in my first book' when discussing how to stuff and roll wild game meat with sausage, bread crumbs, and egg. Later confirmed as 'Afield' when discussing Beard Award nominations, where Jesse mentions it was nominated but lost to a British author's fruit book.

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Jesse discusses his first cookbook published in 2012, which covers preparing and cooking wild game and fish, including flounder preparation with pictures and mentions Captain David by name.

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Jesse Griffiths introduces himself and mentions that he wrote this cookbook. He describes himself as running restaurants in Austin and the New School of Traditional Cookery, incorporating culinary aspects into hunting and fishing.