--- product_id: 93352089 title: "The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life" price: "€ 53.07" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.hr/products/93352089-the-4-hour-chef-the-simple-path-to-cooking-like store_origin: HR region: Croatia --- # The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life **Price:** € 53.07 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life - **How much does it cost?** € 53.07 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/93352089-the-4-hour-chef-the-simple-path-to-cooking-like) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description WHAT 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. Review: A lifebook, not a cookbook - Despite the cooking theme, this is not a cookbook. Think of it more as a cooking class, where each recipe is designed to teach a skill (e.g. braising, sautéing, knife skills, etc.) and every subsequent recipe builds upon those of the last. The idea is to teach the principles of cooking, so that after finishing the book you can tackle any recipe you come across and, more important, have the skills to improvise on your own. If you've struggled with cooking in the past, this alone is enough of a reason to pick up the book. Not only will it ensure that you have the essentials under your belt, it'll also give you a few crowd-pleasers to dazzle dates and parents alike. But the fun doesn't stop there. The 4-Hour Chef is divided into five main parts: Meta-Learning, The Domestic, The Wild, The Scientist, and The Professional. For those familiar with Tim Ferriss` previous work, these subdivisions make perfect sense. If not, here's a quick rundown: Tim is a bit of a self-made savant, building his career on starting as a no-name, know-nothing and transforming himself into a world-class _(fill in the blank)_. The "blank" for Tim has included holding a world record in tango, being a champion Chinese kickboxer, #1 best-selling author, etc. The full list of Tim's accomplishments is astounding. As such he's developed a reputation for learning things incredibly quickly, unusually and effectively. In The 4-Hour Chef he unveils the secrets of this "meta-learning" using cooking (a skill he'd always struggled with) as an example. At first glance I was most excited about the Meta-Learning, Domestic and Scientist sections (I'm a food writer and scientist), and I was not disappointed. In "Meta" he breaks down the basics of deconstructing problems (e.g. language learning, tango, swimming, tasting, launching companies, etc.) and solving them in the most effective way possible. (It also includes how to say "I must eat" in 9 different languages. Win.). Long-time Ferriss fans will love this section. Despite having a decent idea of how to navigate a kitchen, I learned a lot from the "Dom" section as well, and found its instructions far more logical than most introduction cookbooks. He focuses on transferable skills, like learning to "eyeball" measurements (while clarifying when you need to be exact) and knowing when something is "done." There are also dozens of little tips and tricks that'll instantly skyrocket your kitchen confidence, which is half the battle of sticking with it. Though I didn't cook my way through the lesson plan (I've only had the book for a few days), it seemed highly approachable and even a little fun. The first day you'll learn to make osso "buko" without ever touching a knife. The "Sci" section wasn't at all what I expected (come to think of it, I have no idea what I expected--I just like science). It turned out to be a crash course in molecular gastronomy, which left me a bit crestfallen at first. While I love eating at fancy restaurants that serve elegant foams and spherical droplets of surprising flavors, I've never had any desire to recreate these things at home; some things are best left to the professionals. But the second I saw his "Crunchy Bloody Mary" recipe where chipotle infused vodka and bloody mary mix is transformed into a gel used to fill mini celery sticks, I had a change of heart. Reading the science behind all the culinary magic of restaurants like Alinea and El Bulli is fascinating, and I picked up a few parlor tricks to impress my friends. This section is a great way to feed your inner food geek. I didn't expect to be as impressed with the "Wild" section. Catching city pigeons in the park with my bare hands? Thanks, but no thanks. Yet sure enough, I was roped in after a few pages. The recent devastation of Hurricane Sandy really drove home the importance of this section. Though he dives deeper into shelter building and arrow carving than I probably need (Tim may beg to differ), this section is an excellent lesson on the value of life, the importance of life skills, and even a few things you'll use on a more regular basis, like quartering a chicken. To my surprise, I found myself enthralled by the details of cooking a squirrel over a fire and removing pigeon (aka squab) breasts from a whole bird (feathers and all) with bare hands. Yum. The "Pro" section was another surprise. As I've said, I've never aspired to cook like a pro at home. I just want simple, tasty food. And the quicker the better. But this section is essential for transferring the skills from the rest of the book into things you can use in the real world. It also covers some essential "classic" dishes, like roasted chicken, that weren't covered in the "Dom" section. Most important, this section teaches you the basics of kitchen creativity, and how to branch out and improvise on your own using the techniques from the earlier sections. The 4-Hour Chef is an incredibly ambitious book, but it is clear from the beginning that the goal is always to simplify and distill the essence of any task to its basic elements. It teaches the principles of cooking (and learning in general), not one-off recipes that you may or may not get around to making. I anticipate using it for years as a reference, whether it's to find restaurant recommendations in NYC or as a reminder of the essential few ingredients that define a specific ethnic cuisine. I've flagged dozens of pages to revisit in the future. I also love that Tim revisits life philosophies in this book, which I loved in The 4-Hour Work Week, but missed in The 4-Hour Body. The 4-Hour Chef touches on several invaluable life lessons, including why it is important to not waste food (especially if it comes from an animal), and how cooking is a path that brings you closer to love and life. Feeding ourselves is one of our most basic human needs, and is at the root of our life, our culture and ultimately our happiness. (Modified from my original review at Summer Tomato) Review: 4 Hour Everything - A journey through Tim Ferriss' mind - The four hour chef is just, everything. As others said 'chef' is a misnomer and really this a journey through Tim Ferriss's mind - which can be pretty interesting. My only advise is don't give up if there is a few things you don't like about this book - there are nuggets of pure GOLD in this book that far outweigh the little nuances, which I'll break it down further. But, overall this book gives a TON of VALUE for a low price. I'll also preface this with I was not given an early copy of this, nor was I paid to write a review or anything like that. The book is broken down in this order: Intro Meta-Learning - This is where Tim breaks down how to learn everything. Some may glance over this to get straight to the cooking, but there are some useful advise in here. I personally love the concept of the cheat-sheet. It's basically a one-page note to highlight the most important things. Also he shows how to identify different taste, which I am horrible at (I still think parsley taste like nothing). He uses an acronym to describe the whole process of learning, but I'm not sure it makes it any easier to understand (DiSSS and CaFE). Also, just to throw in more value he gives a list of links and videos on how to do random things like fold a shirt in 2 seconds, prepare for public speaking, and tying a tie (I found the last one most useful). Again, he's just throwing everything at you. Domestic - The good stuff. This is the recipe section, learning to cook section, with full coverage on the best kitchen tools, dishware, ingredients. I'll break it down here" Equipment/Pantry Items: I loved this section. The stuff he recommends is really good, and he obviously put a lot of thought into this. My personal faves which I bought were the Polder thermometer and the Maldon sea salt (which I now call crack salt). Some other stuff I put on a Christmas wish list, because they just seem awesome (Aeropress coffee maker anyone?) Recipes: (these are the ones I have made so far) 1. Osu-Buko - This is the first recipe in the book, it's really easy to make, and it teaches braising. Just a warning it uses lamb shanks which I find taste a little too "game-y." Also for being the first recipe, it can be difficult to find lamb shanks and he recommends cooking 4 of them. I would buy maybe 1 or 2 at first just to see if you like it. 2. Scrambled Eggs w/ different spices - This section shows how to make scrambled eggs using different spice combinations. Personally, I didn't like the taste of ground spices in my eggs, but the lesson here is to see how different spices combine to make a ethnic dish, which he shows an entire list of different countries and spices. A useful chart. But here's a quick tip to make DAMN good eggs. Use ghee to coat the pan, add the eggs, and use the 'garlic spatula' (garlic clove with a fork through it) to stir them. Don't forget the S&P. Delicious. Try it, then thank me. 3. Coconut Curry Mash - This recipe is delicious! Don't forget to add the cinnamon on top. My mom is gluten-intolerant and she agreed this recipe is devine. 4. Union Square Zuccini - Also tried this recipe. Very good. This is where he uses the garlic spatula - it's easy to make and makes a great appetizer. If you don't have the star peeler he recommends I used a regular vegetable peeler and it worked fine. 5. Sexy Time Steak - This is by far the BEST steak I've ever had. So it took me a day of waiting to 'prep' the steak, but it's easily the best recipe in this book (I'm assuming). Really, this recipe alone is worth the cost of this book. Tip - I like it better with the Montreal Steak Seasoning, and I also bought the Polder digital thermometer he recommends which ensures it will cook incredibly accurately. I've already ensured my friends I will cook this for them (once my cooking skills get more up to par). 6. Eggocado - Another winner. This is an awesome appetizer that is a sure crowd pleaser. The next recipe I plan on making is the gazpacho which looks fantastic. The Wild - This part may be a turn-off to some, but this is where Tim shows how to hunt. And not just hunt, hunt ANYTHING. He gives full reviews of the best of the best of what equipment/guns to use when entering 'the wild', how to make "acorn pancakes" (somehow they actually look delicious), and hunting big and small game. The most shocking part is he literally devotes an entire chapter on how to catch a pigeon and then dissect it for cooking.. I somehow lost my appetite. Again, some will find immense value out of this chapter, others can pleasantly move on. The Scientist - There are some good 'lessons' in this chapter that some may pass up just because it's too "science-y." There is also a limit here since the ingredients he uses in this section you may have to buy online for some of them. The two I've tried are the bacon-bourbon (yes bacon bourbon) and the chopping wine. The chopping wine method really works and I ended up buying a wine aerator for a christmas gift. The Professional - More good stuff. And advanced stuff. I am from Chicago and his writing on Alinea Restaurant made me really want to try it (not to mention yelp review are out of this world). I haven't actually tried these recipes but some of them look pretty good and a little bizarre (cigar-infused tequilla hot chocolate..?) Appendix: Again a lot of people will pass this up but there's more gold in this section. Like how to shoot a three pointer and tricks to remember a deck of cards. There's also tips on being "VIP" which I now always ask the waiter/waitress on what the most underrated dish on the menu for some new perspective. So that's it. This is a massive book and there are good parts for everybody. I'm reading it in the kindle format now, but I plan on buying the physical copy since it can be tedious to scroll page by page and try and find the right spot. One last awesome tip from the book - If you like to listen to music while cooking like I do, try Tim's tip of putting your cell phone on pandora/playlist and putting it in a metal mixing bowl - it will instantly sound 10x better. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #60,647 in Books ( See Top 100 in Books ) #420 in Celebrity & TV Show Cookbooks #465 in Quick & Easy Cooking (Books) #1,094 in Success Self-Help | | Customer Reviews | 4.5 out of 5 stars 3,269 Reviews | ## Images ![The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life - Image 1](https://m.media-amazon.com/images/I/61mIt0JA7aL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ A lifebook, not a cookbook *by D***E on November 22, 2012* Despite the cooking theme, this is not a cookbook. Think of it more as a cooking class, where each recipe is designed to teach a skill (e.g. braising, sautéing, knife skills, etc.) and every subsequent recipe builds upon those of the last. The idea is to teach the principles of cooking, so that after finishing the book you can tackle any recipe you come across and, more important, have the skills to improvise on your own. If you've struggled with cooking in the past, this alone is enough of a reason to pick up the book. Not only will it ensure that you have the essentials under your belt, it'll also give you a few crowd-pleasers to dazzle dates and parents alike. But the fun doesn't stop there. The 4-Hour Chef is divided into five main parts: Meta-Learning, The Domestic, The Wild, The Scientist, and The Professional. For those familiar with Tim Ferriss` previous work, these subdivisions make perfect sense. If not, here's a quick rundown: Tim is a bit of a self-made savant, building his career on starting as a no-name, know-nothing and transforming himself into a world-class _(fill in the blank)_. The "blank" for Tim has included holding a world record in tango, being a champion Chinese kickboxer, #1 best-selling author, etc. The full list of Tim's accomplishments is astounding. As such he's developed a reputation for learning things incredibly quickly, unusually and effectively. In The 4-Hour Chef he unveils the secrets of this "meta-learning" using cooking (a skill he'd always struggled with) as an example. At first glance I was most excited about the Meta-Learning, Domestic and Scientist sections (I'm a food writer and scientist), and I was not disappointed. In "Meta" he breaks down the basics of deconstructing problems (e.g. language learning, tango, swimming, tasting, launching companies, etc.) and solving them in the most effective way possible. (It also includes how to say "I must eat" in 9 different languages. Win.). Long-time Ferriss fans will love this section. Despite having a decent idea of how to navigate a kitchen, I learned a lot from the "Dom" section as well, and found its instructions far more logical than most introduction cookbooks. He focuses on transferable skills, like learning to "eyeball" measurements (while clarifying when you need to be exact) and knowing when something is "done." There are also dozens of little tips and tricks that'll instantly skyrocket your kitchen confidence, which is half the battle of sticking with it. Though I didn't cook my way through the lesson plan (I've only had the book for a few days), it seemed highly approachable and even a little fun. The first day you'll learn to make osso "buko" without ever touching a knife. The "Sci" section wasn't at all what I expected (come to think of it, I have no idea what I expected--I just like science). It turned out to be a crash course in molecular gastronomy, which left me a bit crestfallen at first. While I love eating at fancy restaurants that serve elegant foams and spherical droplets of surprising flavors, I've never had any desire to recreate these things at home; some things are best left to the professionals. But the second I saw his "Crunchy Bloody Mary" recipe where chipotle infused vodka and bloody mary mix is transformed into a gel used to fill mini celery sticks, I had a change of heart. Reading the science behind all the culinary magic of restaurants like Alinea and El Bulli is fascinating, and I picked up a few parlor tricks to impress my friends. This section is a great way to feed your inner food geek. I didn't expect to be as impressed with the "Wild" section. Catching city pigeons in the park with my bare hands? Thanks, but no thanks. Yet sure enough, I was roped in after a few pages. The recent devastation of Hurricane Sandy really drove home the importance of this section. Though he dives deeper into shelter building and arrow carving than I probably need (Tim may beg to differ), this section is an excellent lesson on the value of life, the importance of life skills, and even a few things you'll use on a more regular basis, like quartering a chicken. To my surprise, I found myself enthralled by the details of cooking a squirrel over a fire and removing pigeon (aka squab) breasts from a whole bird (feathers and all) with bare hands. Yum. The "Pro" section was another surprise. As I've said, I've never aspired to cook like a pro at home. I just want simple, tasty food. And the quicker the better. But this section is essential for transferring the skills from the rest of the book into things you can use in the real world. It also covers some essential "classic" dishes, like roasted chicken, that weren't covered in the "Dom" section. Most important, this section teaches you the basics of kitchen creativity, and how to branch out and improvise on your own using the techniques from the earlier sections. The 4-Hour Chef is an incredibly ambitious book, but it is clear from the beginning that the goal is always to simplify and distill the essence of any task to its basic elements. It teaches the principles of cooking (and learning in general), not one-off recipes that you may or may not get around to making. I anticipate using it for years as a reference, whether it's to find restaurant recommendations in NYC or as a reminder of the essential few ingredients that define a specific ethnic cuisine. I've flagged dozens of pages to revisit in the future. I also love that Tim revisits life philosophies in this book, which I loved in The 4-Hour Work Week, but missed in The 4-Hour Body. The 4-Hour Chef touches on several invaluable life lessons, including why it is important to not waste food (especially if it comes from an animal), and how cooking is a path that brings you closer to love and life. Feeding ourselves is one of our most basic human needs, and is at the root of our life, our culture and ultimately our happiness. (Modified from my original review at Summer Tomato) ### ⭐⭐⭐⭐⭐ 4 Hour Everything - A journey through Tim Ferriss' mind *by C***S on December 5, 2012* The four hour chef is just, everything. As others said 'chef' is a misnomer and really this a journey through Tim Ferriss's mind - which can be pretty interesting. My only advise is don't give up if there is a few things you don't like about this book - there are nuggets of pure GOLD in this book that far outweigh the little nuances, which I'll break it down further. But, overall this book gives a TON of VALUE for a low price. I'll also preface this with I was not given an early copy of this, nor was I paid to write a review or anything like that. The book is broken down in this order: Intro Meta-Learning - This is where Tim breaks down how to learn everything. Some may glance over this to get straight to the cooking, but there are some useful advise in here. I personally love the concept of the cheat-sheet. It's basically a one-page note to highlight the most important things. Also he shows how to identify different taste, which I am horrible at (I still think parsley taste like nothing). He uses an acronym to describe the whole process of learning, but I'm not sure it makes it any easier to understand (DiSSS and CaFE). Also, just to throw in more value he gives a list of links and videos on how to do random things like fold a shirt in 2 seconds, prepare for public speaking, and tying a tie (I found the last one most useful). Again, he's just throwing everything at you. Domestic - The good stuff. This is the recipe section, learning to cook section, with full coverage on the best kitchen tools, dishware, ingredients. I'll break it down here" Equipment/Pantry Items: I loved this section. The stuff he recommends is really good, and he obviously put a lot of thought into this. My personal faves which I bought were the Polder thermometer and the Maldon sea salt (which I now call crack salt). Some other stuff I put on a Christmas wish list, because they just seem awesome (Aeropress coffee maker anyone?) Recipes: (these are the ones I have made so far) 1. Osu-Buko - This is the first recipe in the book, it's really easy to make, and it teaches braising. Just a warning it uses lamb shanks which I find taste a little too "game-y." Also for being the first recipe, it can be difficult to find lamb shanks and he recommends cooking 4 of them. I would buy maybe 1 or 2 at first just to see if you like it. 2. Scrambled Eggs w/ different spices - This section shows how to make scrambled eggs using different spice combinations. Personally, I didn't like the taste of ground spices in my eggs, but the lesson here is to see how different spices combine to make a ethnic dish, which he shows an entire list of different countries and spices. A useful chart. But here's a quick tip to make DAMN good eggs. Use ghee to coat the pan, add the eggs, and use the 'garlic spatula' (garlic clove with a fork through it) to stir them. Don't forget the S&P. Delicious. Try it, then thank me. 3. Coconut Curry Mash - This recipe is delicious! Don't forget to add the cinnamon on top. My mom is gluten-intolerant and she agreed this recipe is devine. 4. Union Square Zuccini - Also tried this recipe. Very good. This is where he uses the garlic spatula - it's easy to make and makes a great appetizer. If you don't have the star peeler he recommends I used a regular vegetable peeler and it worked fine. 5. Sexy Time Steak - This is by far the BEST steak I've ever had. So it took me a day of waiting to 'prep' the steak, but it's easily the best recipe in this book (I'm assuming). Really, this recipe alone is worth the cost of this book. Tip - I like it better with the Montreal Steak Seasoning, and I also bought the Polder digital thermometer he recommends which ensures it will cook incredibly accurately. I've already ensured my friends I will cook this for them (once my cooking skills get more up to par). 6. Eggocado - Another winner. This is an awesome appetizer that is a sure crowd pleaser. The next recipe I plan on making is the gazpacho which looks fantastic. The Wild - This part may be a turn-off to some, but this is where Tim shows how to hunt. And not just hunt, hunt ANYTHING. He gives full reviews of the best of the best of what equipment/guns to use when entering 'the wild', how to make "acorn pancakes" (somehow they actually look delicious), and hunting big and small game. The most shocking part is he literally devotes an entire chapter on how to catch a pigeon and then dissect it for cooking.. I somehow lost my appetite. Again, some will find immense value out of this chapter, others can pleasantly move on. The Scientist - There are some good 'lessons' in this chapter that some may pass up just because it's too "science-y." There is also a limit here since the ingredients he uses in this section you may have to buy online for some of them. The two I've tried are the bacon-bourbon (yes bacon bourbon) and the chopping wine. The chopping wine method really works and I ended up buying a wine aerator for a christmas gift. The Professional - More good stuff. And advanced stuff. I am from Chicago and his writing on Alinea Restaurant made me really want to try it (not to mention yelp review are out of this world). I haven't actually tried these recipes but some of them look pretty good and a little bizarre (cigar-infused tequilla hot chocolate..?) Appendix: Again a lot of people will pass this up but there's more gold in this section. Like how to shoot a three pointer and tricks to remember a deck of cards. There's also tips on being "VIP" which I now always ask the waiter/waitress on what the most underrated dish on the menu for some new perspective. So that's it. This is a massive book and there are good parts for everybody. I'm reading it in the kindle format now, but I plan on buying the physical copy since it can be tedious to scroll page by page and try and find the right spot. One last awesome tip from the book - If you like to listen to music while cooking like I do, try Tim's tip of putting your cell phone on pandora/playlist and putting it in a metal mixing bowl - it will instantly sound 10x better. ### ⭐⭐⭐⭐⭐ Review, First Impressions, & TOC *by B***S on November 21, 2012* One of the best books I have bought in a long time. 4-Hour Chef is about more than just cooking. Primarily, it's about learning and creating roadmaps for learning anything. It is full of good information, and it is the one cookbook where you need to read every page to get the most out of it. It is huge, but the most important lessons are deceptively simple. The real meat is in the introduction and the first section. Here you will find a goldmine of information, easily worth the price of the book by itself. Below are some of the things I have enjoyed most so far: * One page cooking cheat sheet. Excellent example of condensing complex info to one page, most bang for the buck. Also see the four hour body summary. * Meta-learning section is very good. * How to shoot a three pointer appendix is great. I play basketball at least 4-5 hours a week and have done so for 15 years. Reading this section improved my shot instantly, and working on the form here has continued to improve my game. Great, concise example of conveying complex information in readable, learnable format. * The memory, or encoding section, is good but would have liked to see some other book recommendations. Memory is one of my favorite subjects and a five page treatment just barely scratches the surface. Below are some other book recommendations for memory if you want to learn other methods. Your Memory : How It Works and How to Improve It - Practical and theoretical, a good starting point. The Memory Book - Practical only, but excellent introduction. Moonwalking with Einstein - Excellent memoir, first got me interested in memory. If you aren't sure if you want to commit the time to use your memory effectively, read this first. Memorize the Faith! (and Most Anything Else): Using the Methods of the Great Catholic Medieval Memory Masters - Very practical, great instruction on using the loci method. Train Your Brain For Success: Read Smarter, Remember More, and Break Your Own Records - Some unique memory methods here that I have not found elsewhere. Great information, especially body-loci method. Bottom line: Buy this book. To paraphrase Ryan Holiday, "If you don't have copy of this book, you are an idiot." PS - To address all of the noise on the reviews about five star ratings and how soon they came out . . . if you complained about this, you don't know how the book industry works. I own a small publishing company. It is standard practice to give early copies to those who you believe will offer positive reviews. After all, they are your fans or interested in the book in some way or they wouldn't receive a copy. When Amazon allows reviews for any product, everything is fair game. Many have a review written but don't post it until Amazon allows it. There is nothing strange about getting multiple five star reviews the day a book comes out. . . . in fact, if an author has done their job, its what should happen. * 11/20/2012 First Impressions: This book looks great. If you like books, do yourself a favor and pick this up. It's a great design and Tim Ferris and his publisher did not pull any punches. It's a great looking book. After flipping through the book and reading a few sections, I am excited to read this book and learn how to cook. The method may not be for everyone, but the layout of this book is perfect for me. Can't wait to get started and work my way through it. The bonus sections are just as interesting to me as well, and the learning method that is explained in the first section is the real gold in the book for me. Two other things to note: One, the size of this book is daunting. It's huge, complicated looking, and full of information. Take your time and read the Table of Contents - you will see that it is carefully organized and laid out to be the most helpful, even though it is massive. Second, my wife opened before I did and looked through it. Her impression is "That's a man's cookbook, I would never use it." Probably a lot of truth in that. ## Frequently Bought Together - The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life - The 4-Hour Body: An Uncommon Guide to Rapid Fat-loss, Incredible Sex and Becoming Superhuman - The 4-Hour Work Week: Escape the 9-5, Live Anywhere and Join the New Rich --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.hr/products/93352089-the-4-hour-chef-the-simple-path-to-cooking-like](https://www.desertcart.hr/products/93352089-the-4-hour-chef-the-simple-path-to-cooking-like) --- *Product available on Desertcart Croatia* *Store origin: HR* *Last updated: 2026-06-02*