The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life by Timothy Ferriss

  • Osso "buko"

    from The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life The 4-Hour Chef by Timothy Ferriss

    • Categories: Stews & one-pot meals; Quick / easy; Main course; Italian
    • Ingredients: lamb shanks; carrots; canned tomatoes; garlic powder; dry white wine
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Reviews about this book

  • Guardian

    ...what The 4-Hour Chef reinforces for me is that it takes time, dedication, and curiosity to become good at things – and cooking is no exception.

    Full review

  • Kirkus Reviews

    Four hours? A gimmick, to be sure, but a good one to lure you into this rangy, obsessive immersion in food and its many wonders. A wildly inventive excursion through the creation of our daily bread...

    Full review

  • USA Today

    Interview with the author, Timothy Ferriss.

    Full review

  • Digital Journal

    ...what the book is really about is showing that we all are able to take a skill and develop it in a way that we can be very sufficient in what we choose to do.

    Full review

  • Summer Tomato

    If you've struggled with cooking in the past, this alone is enough of a reason to pick up the book. ...ensure that you have the essentials under your belt, it’ll also give you a few crowd-pleasers...

    Full review

  • Wall Street Journal

    Despite a tendency to ramble and show off...Mr. Ferriss brings a lively intelligence and a sense of fun to his project. All sorts of recipes appear...interspersed with a variety of related offerings.

    Full review

  • The Blog of Tim Ferriss

    Excerpts on the author's blog.

    Full review

Reviews about Recipes in this Book

  • Harissa crab cakes

    • Bon Appétit

      In the end, the wife was happy, the kid was happy, and I was happy--so on those fronts it was successful. I took liberties with the recipe I thought were essential.

      Full review

  • Go-carb yeast waffles

    • Bon Appétit

      "These are better than Waffle House," my sister ventured, near-sacrilege from a Southerner. These were light and sweet, and easy to eat too many before realizing how full you'd be.

      Full review

  • Osso "buko"

    • Bon Appétit

      But there were no extra layers of flavor, and as a result none of the wow factor you want from meat that costs $10 a pound--and that anyone can get without expending much extra effort.

      Full review

  • Pine pollen cocktail

    • Bon Appétit

      Then things get weird. Next comes the Pine Pollen Cocktail. Yellow pine pollen, Ferriss writes, is a natural form of pure testosterone... Apparently it tastes truly awful...

      Full review

  • Sexy-time steak

    • Bon Appétit

      The steaks were perfect--juicy, uniformly rosy meat with a crusty sear. The flavor was intense and beefy, magnified by the overnight "dry-brining" and picked up by the ample seasoning.

      Full review

  • The "Hareiller" roast chicken

    • Bon Appétit

      The chicken cooked in the appropriate time, the cast-iron skillet was the perfect vessel, and it looked gorgeous coming out of the oven.

      Full review
  • ISBN 10 1477800077
  • ISBN 13 9781477800072
  • Published Nov 20 2012
  • Format Paperback
  • Page Count 672
  • Language English
  • Countries United Kingdom
  • Publisher Amazon Publishing

Publishers Text

WHAT IF YOU COULD BECOME WORLD-CLASS IN ANYTHING IN 6 MONTHS OR LESS?

The 4-Hour Chef isn’t just a cookbook. It’s a choose-your-own-adventure guide to the world of rapid learning.

#1 New York Times bestselling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world’s fastest learners and greatest chefs. Ferriss uses cooking to explain “meta-learning,” a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real “recipe” of The 4-Hour Chef.

You'll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life.

The 4-Hour Chef is a five-stop journey through the art and science of learning:

1. META-LEARNING. Before you learn to cook, you must learn to learn. META charts the path to doubling your learning potential.

2. THE DOMESTIC. DOM is where you learn the building blocks of cooking. These are the ABCs (techniques) that can take you from Dr, Seuss to Shakespeare.

3. THE WILD. Becoming a master student requires self-sufficiency in all things. WILD teaches you to hunt, forage, and survive.

4. THE SCIENTIST SCI is the mad scientist and modernist painter wrapped into one. This is where you rediscover whimsy and wonder.

5. THE PROFESSIONAL. Swaraj, a term usually associated with Mahatma Gandhi, can be translated as “self-rule.” In PRO, we’ll look at how the best in the world become the best in the world, and how you can chart your own path far beyond this book.

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