The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
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The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
- How to Juggle Three Balls (Note the isolation and sequencing) fourhourchef.com/juggle 4) How to Make a Rose Out of a Napkin (This is pure gold on dates. Wait for your companion to head to the bathroom and present this upon his or her return.) fourhourchef.com/napkin-folding
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
PEPPER (PEPPERCORNS) Buy peppercorns in bulk bags so you can smell them. If they’re musty like corked wine, don’t buy ’em. Marcella Hazan, the godmother of Italian cooking, favors the Tellicherry variety, so I follow suit. For grinding, any mill will do a decent job, but I use a Unicorn peppermill.
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
- How to Design a Million-Dollar Business in a Weekend (Really) fourhourchef.com/business 24) How to Create a Global Phenomenon for Less Than $10,000 fourhourchef.com/global
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
ELEVEN FROM ME 14) How to Read 300% Faster in 20 Minutes fourhourchef.com/speed-read 15) How to Tie the Perfect Tie Every Time fourhourchef.com/tie 16) Basics of Pen Tricks, à la Japanese High-Schooler fourhourchef.com/pen-tricks 17) How to Perform the Kettlebell Swing—One Move for Maximum Fat Loss fourhourchef.com/kettlebell-swing 18) How to Trave
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Mise en place, called meez in kitchen slang, means everything in its place. Commit this term to memory. It refers to your workplace. In this book, it also refers to your mind, your business, and your life.
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
“If, while washing dishes, we think only of the cup of tea [as reward] that awaits us, thus hurrying to get the dishes out of the way as if they were a nuisance…we are not alive during the time we are washing the dishes. In fact, we are completely incapable of realizing the miracle of life while standing at the sink. If we can’t wash the dishes, ch
... See moreTimothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
• Ratatouille (USA)— Pixar rules. ’Nuff said. • Julie & Julia (USA)—Though a controversial film among foodies, it is a must-see for any new cooking student, in my opinion. • Eat Drink Man Woman (Taiwan, USA)— This wonderful movie is worth watching just for the intro sequence. I love Taiwan and Taiwanese food. • Tampopo (Japan)—A Japanese Amélie
... See moreTimothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
Set the table before you start cooking. Finishing up cooking when people arrive is expected, but having a messy or bare table is really junior varsity.
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
Here are the 12 sentences, the “Deconstruction Dozen”: The apple is red. It is John’s apple. I give John the apple. We give him the apple. He gives it to John. She gives it to him. Is the apple red? The apples are red. I must give it to him. I want to give it to her. I’m going to know tomorrow. (I have eaten the apple.)16 I can’t eat the apple.