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

MUAY THAITHE ART OF 8 LIMBS

MUAY TIMTHE ART OF 8 TOOLS

PUBLISHERS DISCLAIMER

The material in this book is for informational purposes only. Since each individual situation is unique, you should use proper discretion, in consultation with a health-care practitioner, before undertaking the diet and exercise techniques described in this book. The author and publisher expressly disclaim responsibility for any adverse effects that may result from the use or application of the information contained in this book.

NOTICE ON FOOD HANDLING

This book is about cooking; its not a food processing and handling manual. I strongly encourage you to read and follow the established safe food processing and handling guidelines available through the USDA, FDA, and Department of Health and Human Services, including:

foodsafety.gov
fsis.usda.gov
fda.gov/food/foodsafety

NOTICE ON INTERNET RESOURCES

My full curriculum is within the covers of this book. For those of you who want to go beyond in your research, I have provided links to Internet resources. My team and I have worked to check that these links are accurate and point to resources available when this book was released for publication. But Internet resources change frequently, and other confounding variables beyond my control intervene. So, for various reasons, the links may not direct you to the resource I had intended. In many cases, you will likely be able to use your favorite search engine to locate the correct link. Where links to a good resource are not working, and avid readers among you let me know, we will work to provide updated and corrected links in posts or pages at fourhourblog.com.

NOTICE ON HAND WASHING

When in doubt, wash your hands. Touched meat? Wash your hands. Rinsed spinach? Wash your hands. Saw a shooting star? Yep, wash your hands. Do it more than you think necessary.

Copyright 2012 Timothy Ferriss

All rights reserved.
This edition published by special arrangement with Amazon Publishing.

No part of this book may be reproduced, or stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without express written permission of the publisher.

Published by Amazon Publishing
P.O. Box 400818
Las Vegas, NV 89140

ISBN-13: 978-0-547-88718-0

constitute an extension of this copyright page.

CONTENTS

Dedication

For my parents, who taught a little hellion that marching to a different drummer was a good thing. I love you both and owe you everything. Mom, sorry about all the ridiculous diets and experiments.

For Mark Twain, who had a great mustache and put it best:
Whenever you find yourself on the side of the majority, its time to pause and reflect.

For leekspin.com, the most ridiculous site on the web. You helped me finish this book.

And for those who defend sustainable agriculture and promote truly good food. Ten percent of all author royalties are donated to rock-star nonprofits, such as American Farmland Trust (farmland.org) and the Careers through Culinary Arts Program (ccapinc.org).

6 REASONS TO READ THIS BOOK, EVEN IF YOU HATE COOKING (AS I DID)

The 4-Hour Chef (4HC) isnt a cookbook, per se, though it might look like one. Just as Zen and the Art of Motorcycle Maintenance isnt about changing oil, this book isnt quite what it appears.

Even if you hate cooking, here are six reasons you should read at least the first few chapters of this book:

#1
YOU WILL LEARN HOW TO BECOME WORLD-CLASS IN ANY SKILL IN RECORD TIME.

Whether you want to learn how to speak a new language in three months, how to shoot a three-pointer in one weekend, or how to memorize a deck of cards in less than a minute, the true recipe of this book is exactly that: a process for acquiring any skill. The vehicle I chose is cooking. Yes, Ill teach you all the most flexible techniques of culinary school using 14 strategically chosen meals, all with four or fewer ingredients, and all taking 520 minutes to prepare (literally, The 4-Hour Chef) . But I wrote this book to make you a master student of all things.

#2
EATING (AND LIFE) WILL BECOME HIGH-DEFINITION.

In China, a common greeting is Chi le, mei you? or Have you eaten? This is the universal check-in. So I pose the question to you: have you really eaten? I now realize that before writing 4HC , I hadnt. Back then, food was either good or bad, hot or cold, spicy or not. Now, its a million colors, and I can pick out the subtleties: the cilantro or tarragon, the umami savoriness, or the lack of vinegar. Its like going from a 7" black-and-white TV to HD. Before 4HC , much of my life was in black and white. As youll see, the awareness we build in the kitchen and in related adventures will affect everything. Life itself becomes high-definition.

#3
YOU WILL GET INTO THE BEST SHAPE OF YOUR LIFE.