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

The four hour chef is just, everything. As others said 'chef' is a misnomer and really this a journey through Tim Ferriss's mind - which can be pretty interesting. My only advise is don't give up if there is a few things you don't like about this book - there are nuggets of pure GOLD in this book that far outweigh the little nuances, which I'll break it down further. But, overall this book gives a TON of VALUE for a low price. I'll also preface this with I was not given an early copy of this, nor was I paid to write a review or anything like that.The book is broken down in this order:IntroMeta-Learning - This is where Tim breaks down how to learn everything. Some may glance over this to get straight to the cooking, but there are some useful advise in here. I personally love the concept of the cheat-sheet. It's basically a one-page note to highlight the most important things. Also he shows how to identify different taste, which I am horrible at (I still think parsley taste like nothing). He uses an acronym to describe the whole process of learning, but I'm not sure it makes it any easier to understand (DiSSS and CaFE). Also, just to throw in more value he gives a list of links and videos on how to do random things like fold a shirt in 2 seconds, prepare for public speaking, and tying a tie (I found the last one most useful). Again, he's just throwing everything at you.Domestic - The good stuff. This is the recipe section, learning to cook section, with full coverage on the best kitchen tools, dishware, ingredients. I'll break it down here" Equipment/Pantry Items: I loved this section. The stuff he recommends is really good, and he obviously put a lot of thought into this. My personal faves which I bought were the Polder thermometer and the Maldon sea salt (which I now call crack salt). Some other stuff I put on a Christmas wish list, because they just seem awesome (Aeropress coffee maker anyone?) Recipes: (these are the ones I have made so far) 1. Osu-Buko - This is the first recipe in the book, it's really easy to make, and it teaches braising. Just a warning it uses lamb shanks which I find taste a little too "game-y." Also for being the first recipe, it can be difficult to find lamb shanks and he recommends cooking 4 of them. I would buy maybe 1 or 2 at first just to see if you like it. 2. Scrambled Eggs w/ different spices - This section shows how to make scrambled eggs using different spice combinations. Personally, I didn't like the taste of ground spices in my eggs, but the lesson here is to see how different spices combine to make a ethnic dish, which he shows an entire list of different countries and spices. A useful chart. But here's a quick tip to make DAMN good eggs. Use ghee to coat the pan, add the eggs, and use the 'garlic spatula' (garlic clove with a fork through it) to stir them. Don't forget the S&P. Delicious. Try it, then thank me. 3. Coconut Curry Mash - This recipe is delicious! Don't forget to add the cinnamon on top. My mom is gluten-intolerant and she agreed this recipe is devine. 4. Union Square Zuccini - Also tried this recipe. Very good. This is where he uses the garlic spatula - it's easy to make and makes a great appetizer. If you don't have the star peeler he recommends I used a regular vegetable peeler and it worked fine. 5. Sexy Time Steak - This is by far the BEST steak I've ever had. So it took me a day of waiting to 'prep' the steak, but it's easily the best recipe in this book (I'm assuming). Really, this recipe alone is worth the cost of this book. Tip - I like it better with the Montreal Steak Seasoning, and I also bought the Polder digital thermometer he recommends which ensures it will cook incredibly accurately. I've already ensured my friends I will cook this for them (once my cooking skills get more up to par). 6. Eggocado - Another winner. This is an awesome appetizer that is a sure crowd pleaser. The next recipe I plan on making is the gazpacho which looks fantastic.The Wild - This part may be a turn-off to some, but this is where Tim shows how to hunt. And not just hunt, hunt ANYTHING. He gives full reviews of the best of the best of what equipment/guns to use when entering 'the wild', how to make "acorn pancakes" (somehow they actually look delicious), and hunting big and small game. The most shocking part is he literally devotes an entire chapter on how to catch a pigeon and then dissect it for cooking.. I somehow lost my appetite. Again, some will find immense value out of this chapter, others can pleasantly move on.The Scientist - There are some good 'lessons' in this chapter that some may pass up just because it's too "science-y." There is also a limit here since the ingredients he uses in this section you may have to buy online for some of them. The two I've tried are the bacon-bourbon (yes bacon bourbon) and the chopping wine. The chopping wine method really works and I ended up buying a wine aerator for a christmas gift.The Professional - More good stuff. And advanced stuff. I am from Chicago and his writing on Alinea Restaurant made me really want to try it (not to mention yelp review are out of this world). I haven't actually tried these recipes but some of them look pretty good and a little bizarre (cigar-infused tequilla hot chocolate..?)Appendix: Again a lot of people will pass this up but there's more gold in this section. Like how to shoot a three pointer and tricks to remember a deck of cards. There's also tips on being "VIP" which I now always ask the waiter/waitress on what the most underrated dish on the menu for some new perspective.So that's it. This is a massive book and there are good parts for everybody. I'm reading it in the kindle format now, but I plan on buying the physical copy since it can be tedious to scroll page by page and try and find the right spot.One last awesome tip from the book - If you like to listen to music while cooking like I do, try Tim's tip of putting your cell phone on pandora/playlist and putting it in a metal mixing bowl - it will instantly sound 10x better.

Despite the cooking theme, this is not a cookbook. Think of it more as a cooking class, where each recipe is designed to teach a skill (e.g. braising, sautéing, knife skills, etc.) and every subsequent recipe builds upon those of the last. The idea is to teach the principles of cooking, so that after finishing the book you can tackle any recipe you come across and, more important, have the skills to improvise on your own.If you've struggled with cooking in the past, this alone is enough of a reason to pick up the book. Not only will it ensure that you have the essentials under your belt, it'll also give you a few crowd-pleasers to dazzle dates and parents alike. But the fun doesn't stop there. The 4-Hour Chef is divided into five main parts: Meta-Learning, The Domestic, The Wild, The Scientist, and The Professional. For those familiar with Tim Ferriss` previous work, these subdivisions make perfect sense. If not, here's a quick rundown:Tim is a bit of a self-made savant, building his career on starting as a no-name, know-nothing and transforming himself into a world-class _(fill in the blank)_. The "blank" for Tim has included holding a world record in tango, being a champion Chinese kickboxer, #1 best-selling author, etc. The full list of Tim's accomplishments is astounding. As such he's developed a reputation for learning things incredibly quickly, unusually and effectively. In The 4-Hour Chef he unveils the secrets of this "meta-learning" using cooking (a skill he'd always struggled with) as an example.At first glance I was most excited about the Meta-Learning, Domestic and Scientist sections (I'm a food writer and scientist), and I was not disappointed. In "Meta" he breaks down the basics of deconstructing problems (e.g. language learning, tango, swimming, tasting, launching companies, etc.) and solving them in the most effective way possible. (It also includes how to say "I must eat" in 9 different languages. Win.). Long-time Ferriss fans will love this section.Despite having a decent idea of how to navigate a kitchen, I learned a lot from the "Dom" section as well, and found its instructions far more logical than most introduction cookbooks. He focuses on transferable skills, like learning to "eyeball" measurements (while clarifying when you need to be exact) and knowing when something is "done." There are also dozens of little tips and tricks that'll instantly skyrocket your kitchen confidence, which is half the battle of sticking with it. Though I didn't cook my way through the lesson plan (I've only had the book for a few days), it seemed highly approachable and even a little fun. The first day you'll learn to make osso "buko" without ever touching a knife.The "Sci" section wasn't at all what I expected (come to think of it, I have no idea what I expected--I just like science). It turned out to be a crash course in molecular gastronomy, which left me a bit crestfallen at first. While I love eating at fancy restaurants that serve elegant foams and spherical droplets of surprising flavors, I've never had any desire to recreate these things at home; some things are best left to the professionals. But the second I saw his "Crunchy Bloody Mary" recipe where chipotle infused vodka and bloody mary mix is transformed into a gel used to fill mini celery sticks, I had a change of heart. Reading the science behind all the culinary magic of restaurants like Alinea and El Bulli is fascinating, and I picked up a few parlor tricks to impress my friends. This section is a great way to feed your inner food geek.I didn't expect to be as impressed with the "Wild" section. Catching city pigeons in the park with my bare hands? Thanks, but no thanks. Yet sure enough, I was roped in after a few pages. The recent devastation of Hurricane Sandy really drove home the importance of this section. Though he dives deeper into shelter building and arrow carving than I probably need (Tim may beg to differ), this section is an excellent lesson on the value of life, the importance of life skills, and even a few things you'll use on a more regular basis, like quartering a chicken. To my surprise, I found myself enthralled by the details of cooking a squirrel over a fire and removing pigeon (aka squab) breasts from a whole bird (feathers and all) with bare hands. Yum.The "Pro" section was another surprise. As I've said, I've never aspired to cook like a pro at home. I just want simple, tasty food. And the quicker the better. But this section is essential for transferring the skills from the rest of the book into things you can use in the real world. It also covers some essential "classic" dishes, like roasted chicken, that weren't covered in the "Dom" section. Most important, this section teaches you the basics of kitchen creativity, and how to branch out and improvise on your own using the techniques from the earlier sections.The 4-Hour Chef is an incredibly ambitious book, but it is clear from the beginning that the goal is always to simplify and distill the essence of any task to its basic elements. It teaches the principles of cooking (and learning in general), not one-off recipes that you may or may not get around to making. I anticipate using it for years as a reference, whether it's to find restaurant recommendations in NYC or as a reminder of the essential few ingredients that define a specific ethnic cuisine. I've flagged dozens of pages to revisit in the future.I also love that Tim revisits life philosophies in this book, which I loved in The 4-Hour Work Week, but missed in The 4-Hour Body. The 4-Hour Chef touches on several invaluable life lessons, including why it is important to not waste food (especially if it comes from an animal), and how cooking is a path that brings you closer to love and life. Feeding ourselves is one of our most basic human needs, and is at the root of our life, our culture and ultimately our happiness.(Modified from my original review at Summer Tomato)

Great book. Ferris was ahead of the curve -again - when he wrote this. Predicted the engouement for sous vide and profiled molecular cooking. Still an engaging book, even if a little dated.

Recomiendo todos los libros, podcasts, pláticas y consejos de Tim Ferris. Como él lo dice, no espera que sigamos su estilo de vida, pero podemos extraer grandes aprendizajes de sus "experimentos" y consejos.

Apliquei essas técnicas em várias áreas da minha vida... me ajudou a aprender a tocar violão, linguagens de programação e no meu doutorado, recomendo!

Was a good read. The learning bit was more fun for me and there definitely are a few take aways

Un livre étonnant, pour apprendre à apprendre, en visant l'excellence.Les 150 premières pages décortiquent les mécanismes d'apprentissage et les astuces de Tim Ferriss pour aller chercher la performance chez les experts dans chaque domaine (on y parlera de natation en totale immersion, de techniques de mémorisation, d'apprentissage des langues etc...)La suite applique la méthode exposée au domaine de la cuisine, avec des recettes conçues chacune pour gagner un savoir-faire particulier (on commence avec la cuisson braisée, et on traversera la préparation des ingrédients, l'organisation du plan de travail, les techniques de découpe au couteau, la cuisson à basse température...)Quatre grands chapitres: cuisine domestique (des recettes faciles mais originales), cuisine sauvage (chasse, gibier, techniques de fermentation, découpes de viande, cuisson au feu de bois), scientifique (toutes les techniques d'émulsion, sphérification, gels, mousses etc...) et professionnelle (avec des recettes de cuisine contemporaine inspirées par de grands restaurants)Chaque recette est bien illustrée, avec des suggestions de thés (au lieu de vin) et de musique pour accompagner les metsAu fil du livre, de nombreux encarts abordent des sujets aussi variés que les techniques pour faire des noeuds, des abris dans les bois, la dégustation de vin, la mémorisation de l'ordre des cartes dans un jeu tiré au hasard, le matériel de cuisine...Bref, une approche vraiment intéressante et excitante de la cuisine et de l'apprentissage, dans un beau gros livre, finalement pas très cher au regard de la masse d'informations qu'il contient !