The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life (Official UK Edition) Hardcover – 20 Nov 2012
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About the Author
Tim Ferriss is author of the #1 New York Times best sellers The 4-Hour Workweek and The 4-Hour Body. He’s been called “The Superman of Silicon Valley” by Wired, one of Fast Company’s “Most Innovative Business People” and “the world’s best guinea pig” by Newsweek, which ranked him in its top 10 “most powerful” personalities on the 2012 Digital 100 Power Index. He is an adviser and faculty member at Singularity University, based at NASA Ames Research Center, which focuses on leveraging accelerating technologies to address global problems. Tim’s work has been featured in The New York Times, Forbes, The Economist, and The New Yorker, among many others.
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But with the 4-Hour Chef, I finally learned about taste, smell and how to use basic ingredient to change the flavour. I've learned about combination and the typical ingredient used for each type of cuisine, by country.
I also now have a bulletproof recipe for the perfect steak. Thank you Tim!
But, the reason I bought the book in the first place is not for cooking, it's to get Tim's method for accelerated learning. It's brilliant and highly valuable. I now use it overtime I want to learn something new. It might not be obvious that it's in there if you don't know about it, but this is something you should not miss!
The 4-Hour Chef is a brilliant book, one that I still refer to for cooking. Whether you want to finally understand cooking or want to understand who you can learn anything much faster or if you want both, give it a go, you won't regret it.
I think tim has got his virtual assistants to work on this book and they haven't done a very good job.
This book covers a lot of things but not in much detail. I would rather have less things covered but in a lot more detail. Otherwise you don't learn anything.
In essence this book is a user manual for the process of learning, just like the "4 hour body" was a user manual for the human body.
As far as cooking itself is concerned, the recipees are simple and easy to make. Division between the cooking itself and getting ready to cook (prep and pickup) is wonderfully demonstrated.
My only gripe with this book so far is that EVERYTHING that I made (though it seemed delicious to me) my wife imediatelly critisised and found simple ways to improove. Usually by adding one or two simple additions to the meals served. Then again, my wife is a wonderfull cook :)
Hope you find this as usefull as I did.