Context:

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.

Context:

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.

Context:

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.