The 4-Hour Chef
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| Author | Tim Ferriss |
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| Country | United States |
| Language | English |
| Subject | Self-actualization, Self-employment, Self-improvement, Cooking |
| Genre | Non-fiction |
| Published | 2012 (New Harvest) |
| Media type | |
| OCLC | 785865773 |
| Preceded by | The 4-Hour Workweek, The 4-Hour Body |
The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life is the third book by Tim Ferriss, published on November 20, 2012. The book continues Ferriss' "4-Hour" themes of self-improvement, self-actualization, and the skill of learning new things through the lens of cooking. The book is intended to be the cookbook for people who don't buy cookbooks and was a #1 Wall Street Journal bestseller.
The 4-Hour Chef contains practical cooking and recipe tips and uses the skill of cooking to explain methods for accelerated learning. Recipes based on Ferriss' Slow-Carb Diet are included, and the book is presented as a practical guide to mastering cooking and food. Alongside these cooking techniques, Ferriss shows readers how to learn any new skill or ability quickly. Ferriss calls this capacity for mastering new skills in the minimum amount of time possible "meta-learning".
The book is broken down into 5 sections:
Meta (Meta-Learning)
In meta-learning, Ferriss outlines techniques to accelerate learning, often by mimicking the world’s fastest learners to become world-class in a variety of fields in six months or less. Topics covered range from language learning to fire building. This section is further broken down using the acronym “DiSSS”
Dom (The Domestic)
The Domestic section covers the building blocks of cooking. Ferriss cites Pareto’s 80/20 principle to teach 14 core lessons which can be used to create thousands of dishes.
Wild (The Wild)
The Wild section is where Ferriss advocates readers connect directly with ingredients and step out of the kitchen. Examples from the section include “The anti-hunters first hunt”, “How to gut and cook tree rat” (squirrel), and “How to cook over fire.”
Sci (The Scientist)
In The Scientist, Ferriss uses recipes to explain 14 chemical reactions he hopes will give readers a better understanding of food. Examples include dehydration (How to make beef jerky), solvents (How to make bacon infused bourbon), and gels (How to make crunchy bloody marys).
Pro (The Professional)
The Professional section analyzes how the best in the world came to be and builds on the skills learned in previous recipes to create more complex dishes. The section starts by focusing on the success of two restaurants: Chicago's Alinea and New York City's Hearth.
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