Writer’s Wednesday: The 4-Hour Chef by Tim Ferriss
Over the past month or so I’ve been reading The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life by Tim Ferriss, which is quite simply, nothing short of astonishing.
While The 4-Hour Chef can definitely teach you a lot about cooking, it isn’t just about cooking. It is also a book about learning, and it is a book full of fascinating information that you had no idea you were missing out on.
I consider myself a fairly good cook, and was pleased to discover that I was doing a lot of things right – but even more pleased to find that the book was still full of plenty of interesting information. I would recommend it to newbies and chefs alike, because I think anyone could find something of interest within the pages.
The book is divided into the following sections:
- The Domestic
- The Wild
- The Scientist
- The Professional
“When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.” And: “Good cooking is no mystery. You don’t need years of culinary training, or rare and costly foodstuffs, or an encyclopedic knowledge of world cuisines. You need only your own five senses.”
As scientist Nathan Myhrvold points out, even if you follow the exact same recipe using identical equipment and ingredients, humidity and altitude alone can create totally different outcomes.
If effectiveness is doing the right things, efficiency is doing things right.
“Do as little as needed, not as much as possible.” – Henk Kraaijenhof
As you stumble and learn, stumble and learn again, resolve to talk to yourself as if you were your best friend.