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

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    DescriptionWHAT IF YOU COULD BECOME WORLD-CLASS IN ANYTHING IN 6 MONTHS OR LESS? "The 4-Hour Chef" isn't just a cookbook. It's a choose-your-own-adventure guide to the world of rapid learning. #1 "New York Times" bestselling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world's fastest learners and greatest chefs. Ferriss uses cooking to explain "meta-learning," a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real "recipe" of "The 4-Hour Chef." You'll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this "cookbook for people who don't buy cookbooks" is a guide to mastering cooking and life. "The 4-Hour Chef" is a five-stop journey through the art and science of learning: 1. META-LEARNING. Before you learn to cook, you must learn to learn. META charts the path to doubling your learning potential. 2. THE DOMESTIC. DOM is where you learn the building blocks of cooking. These are the ABCs (techniques) that can take you from Dr, Seuss to Shakespeare. 3. THE WILD. Becoming a master student requires self-sufficiency in all things. WILD teaches you to hunt, forage, and survive. 4. THE SCIENTIST. SCI is the mad scientist and modernist painter wrapped into one. This is where you rediscover whimsy and wonder. 5. THE PROFESSIONAL. Swaraj, a term usually associated with Mahatma Gandhi, can be translated as "self-rule." In PRO, we'll look at how the best in the world become the best in the world, and how you can chart your own path far beyond this book.


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  • Full bibliographic data for The 4-Hour Chef

    Title
    The 4-Hour Chef
    Subtitle
    The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
    Authors and contributors
    By (author) Timothy Ferriss
    Physical properties
    Format: Hardback
    Number of pages: 672
    Width: 201 mm
    Height: 236 mm
    Thickness: 51 mm
    Weight: 1,746 g
    Language
    English
    ISBN
    ISBN 13: 9780547884592
    ISBN 10: 0547884591
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    DC21: 641.5
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WBA
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Text Format: 40
    LC subject heading: , ,
    B&T Approval Code: A97406000
    B&T Modifier: Subject Development: 08
    BISAC V2.8: CKB070000
    BIC subject category V2: WBF
    BISAC V2.8: CKB071000
    Warengruppen-Systematik des deutschen Buchhandels: 14520
    BISAC V2.8: CKB068000
    LC classification: TX714 .D4684 2012
    Thema V1.0: WBF
    Edition
    1
    Illustrations note
    black & white illustrations, colour illustrations
    Publisher
    Cengage Learning, Inc
    Imprint name
    New Harvest
    Publication date
    20 November 2012
    Publication City/Country
    New York
    Author Information
    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.
    Review quote
    "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 "