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The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life Hardcover – 20 Nov 2012

4.2 out of 5 stars 109 customer reviews

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Frequently Bought Together

  • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
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  • Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers
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Product details

  • Hardcover: 671 pages
  • Publisher: Baker and Taylor - Ingrams; 1 edition (20 Nov. 2012)
  • Language: English
  • ISBN-10: 0547884591
  • ISBN-13: 978-0547884592
  • Product Dimensions: 19 x 4.9 x 23.2 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (109 customer reviews)
  • Amazon Bestsellers Rank: 22,718 in Books (See Top 100 in Books)

Product Description

Amazon Review

Enjoy a Sampler Platter of The 4-Hour Chef

Click on thumbnails for larger images

Tim learns about selecting the best cuts at Dickson's Farmstand Meats.
At Dickson's Farmstand Meats, Tim gets tips on
the art of butchering from an in-house expert.
Tim prepares to make Bistecca
Alla Panzanese.
He coats the meat with grapeseed oil and
seasons both sides with salt and pepper.


Harissa Crab Cakes, a quick appetizer that showcases the flavors of chili and lime.
The ingredients for Mashed Coconut
Cauliflower with Cashews--mashed potato
mouthfeel without the guilt.
Tim prepares succulent Herbed
Sous-Vide Turkey Legs with thyme,
sage, garlic, and butter.
These White Chocolate Chip and Pistachio
Cookies have a delectable flavor and texture.


--This text refers to an out of print or unavailable edition of this title.

Review

"Tim Ferriss distills kitchen wisdom like a rotary evaporator on power surge. The results are potent, lucid, and delicious."
-- Nick Kokonas, Co-Owner, Alinea, Next, The Aviary
"Wildly inventive.. [a] rangy, obsessive immersion in food and its many wonders. [T]he tools needed to learn to cook well can be deployed in every manner of endeavor, from skinning a deer to memorizing a deck of cards. The author distills them into minimal, learnable units and examines how to order the units so as to keep readers engaged in their endeavors. Ferriss is a beguiling guide to this process, at once charmingly smart aleck-y and deadly serious, and he aims to make readers knowledgeable and freethinking." -- "Kirkus Reviews
"

Tim Ferriss distills kitchen wisdom like a rotary evaporator on power surge. The results are potent, lucid, and delicious.
Nick Kokonas, Co-Owner, Alinea, Next, The Aviary

Wildly inventive.. [a] rangy, obsessive immersion in food and its many wonders.[T]he tools needed to learn to cook well can be deployed in every manner of endeavor, from skinning a deer to memorizing a deck of cards. The author distills them into minimal, learnable units and examines how to order the units so as to keep readers engaged in their endeavors. Ferriss is a beguiling guide to this process, at once charmingly smart aleck-y and deadly serious, and he aims to make readers knowledgeable and freethinking. Kirkus Reviews
"

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Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
The book itself is very, very good. It's well written, and there's enough advice and challenges to keep you reading (and cooking!). HOWEVER, this book despite being labelled as 'UK Edition' is written for the USA market. Courgettes are still Zucchinnis, Aubergines are Eggplants etc. One of the big selling points of the book is that you don't have to spend a fortune to get the kit needed to make these great meals. The VERY FIRST item on the very first recipe is a Logic LCC3 skillet combo - rrp $30. Great, I thought, that's pretty cheap just need to find somewhere in the UK that sells it.... nope, only available in the US. Amazon don't ship the item to the UK, and the only similar products I can find here are £75+. So much for UK edition!
The actual recipes and techniques the book teaches are very good, so it's a shame I can't help but feel a bit cheated. As far as I can see the only difference from the US version is that the price on the back cover is in pounds instead of dollars.
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Format: Paperback Verified Purchase
I was very excited about this book as it was supposed to be about learning. I have never been very good at cooking so I thought this would be a good time to learn something about that too.

The learning bits are interesting but very short and random. The whole book is very disorganized and full of random info on this and that. This is not really a book about learning, it's just like any other cooking book with very random stuff here and there.

The most disappointing thing is probably that this was supposed to be a cook book that doesn't require you to buy a lot of new stuff to start cooking, and the recipes were supposed to be simple and easy to follow. I have a fairly well equipped kitchen and a very large grocery store nearby but this book is full of kitchen stuff that I don't own (and that are very expensive to acquire) and the recipes are full of ingredients that I can not buy anywhere that I know. So after I realized that and skipped the cooking parts, I didn't really find any good or useful info about learning in this book at all.

Oh and about the UK edition.. The only difference to the US edition seems to be that the book is not a hard cover. I don't see how that makes it a UK edition.

I have been an avid reader and follower of Tim's blog and videos since 2007 and I really liked especially 4HB, and will be reading his blog in the future too, but this book was quite disappointing.
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Format: Paperback
Overall, I'm glad I bought this book (though wish I hadn't got the kindle version as it's first and foremost a recipe book!) as I learned some new things from it I probably wouldn't have picked up elsewhere. However I don't really think it lives up to the claims that it makes and my experience of the recipes was disappointing.

The book consists of five sections:

1) Meta-learning - about Tim's method of learning things. I am interested in education and found this quite interesting with some great examples, though it certainly leaves lots of questions unanswered. There's less than I expected about his process of learning to cook - there's a bit, but not the sort of detail I was expecting. Likewise, with language learning, it talks about reaching a moderate conversational level in a language and very little about how to move from that stage to real fluency.

2) The Domestic - this is the main part of the book. After a rather US-centric list of equipment and store cupboard essentials to buy, it consists of a plan for learning to cook consisting of 14 lessons each taking about 20 minutes prep with the idea that you do two of the lessons each week, including hosting a dinner party once a month. The general concept is a really good one but I felt it could have been executed much better. I've cooked half a dozen or so recipes and generally haven't been wildly impressed - not sure I'd cook any of them again. There was a bit of a studenty feel about them (but with sometimes quite expensive ingredients!) and the first recipe had a step missing which is pretty much inexcusable in a book billing itself for novice cooks. The recipes also follow Tim's Slow Carb diet, references to which abound throughout the book, so don't expect pasta or the like.
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Format: Paperback
This is a really interesting but flawed booked. It really needed proof reading as there is a huge mistake in the first recipe, which is comical as Tim spends a lot of time talking about how bad other cook books are.

What I really liked is the bit on how Tim approach the process of learning - and this is worth the cost of the book in itself. I think that most people could use the first bit and Tim's examples and take what he talks about cooking and adjust to meet their own needs.

However, when it comes to the actually how to be an amazing chef it fails to really deliver - trouble is that what worked for Tim, may not work for you; it's based on a sample size of one.

Other downsides are Tim's cross promotion of his 4-Hour Body book and his slow carb diet (which loses credibility due to Tim saying: absolutely no drinking carbs, apart from red wine (which Tim confesses a passion for - I suspect that if Tim was passionate about doughnuts they'd be OK to eat too))

In the end of the day, it's reads nicely and the first bit is worth the price of the book - just take the cooking bit with a pinch of salt.
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