The 4-Hour Chef – Out Now
I recently reviewed the 4-Hour Body by Timothy Ferriss, and detailed the most important things that I learned from that book. You can start in Part 1 Here and read on through the 3 posts I wrote.
I recommend you read about the ‘Slow Carb Diet’ from the 4-Hour Body. The recipes in 4-Hour Chef are great for use in that diet, but they’re also fantastic for anyone not following that diet.
Yesterday, my copy of the 4-Hour Chef arrived at my door. I wasn’t expecting it so soon, but once I picked it up, it sucked me in and now I need to share my thoughts!
Tim’s latest book is his biggest and perhaps best yet. Starting with the 4-Hour Work Week, Tim’s 4-Hour series has been a big hit with me and millions worldwide.
The 4-Hour Chef is a cookbook not just for people who buy cookbooks. It’s actually all about learning new skills – with cooking as the driving mechanism and primary example.
The best part I can see from this book is that it boils things down to essentials. What are the basic constituent parts you really need to learn to cook well? Tim presents 14 recipes, each with 4 or less ingredients, all taking between 5 to 20 minutes to prepare. He has also eliminated any recipes where the outcome often doesn’t match the picture in the recipe book – these are all simple and straightforward to make.
The 5 Chapters are:
1) Meta-Learning: How to learn any skill in record time
2) Domestic: The meat of the book, the recipes and building blocks of becoming a great cook.
3) The Wild: Urban foraging, hunting and self-sufficiency.
4) The Scientist: Mad experiments, rediscover whimsy and wonder.
5) Professional: How to chart your path to become the best in the world.
I love the way the recipes are laid out. You have clear, concise pictures of the ingredients (something a lot of cookbooks lack, in my opinion). Then you also have clear illustrations of Tim preparing the food.
This book is so big and beautiful with all the photos, it will make cooking fun. I believe it’s truly for anybody, whether you are a master chef already or a budding cook to be. I’ve barely scratched the surface and I can see endless possibilities.