’e Spotted Pig Downtown (NYC) ’e Breslin Camino (Oakland) THOMAS Bakery DAVID TANIS (NYC) MCNAUGHTON LINDSEY and Creamery Restaurant Co-Chef (Healdsburg) Quince SHERE Jams (NYC) 1983-2011 John Dory Flour + Water Sous Chef Pastry Chef Oyster Bar 2005-2005 RUSSELL 1971-1997 (NYC) APRIL MOORE Greens Hulot's (NYC) Zocalo BLOOMFIELD Chef JONATHAN 1995-2006 Michael's (Toronto) Line Cook Boot and Central Kitchen Blue Hill (Santa Monica) WAXMAN Cava 2003-2004 Shoe Service (NYC) (Toronto) (Oakland) Chef Avalon DAN 1978-1978 DEBORAH (Toronto) Duane Park Craigie on Main BARBER (NYC) MADISON (Cambridge) Intern, Cook Pastry Chef Farallon Xococava CHRIS Early-1990s Barbuto (NYC) TONY MAWS 1977-1978 Spago (Toronto) MCDONALD BEAU HOUCK (L.A.) Taste Coyote Café Executive Chef Zuni Café (NYC) Lead Saute Cook, Waterbar 1987-1987 Line Cook 1996-1997 Doña Tomás JASON KIM MARK FRANZ 1995-1997 SAMIN Foreign Cinema (Oakland) Lucques Stars, La Brea MARK PEEL Jar Sous Chef Executive Chef THOMAS 2006-2009 Cook (L.A.) NOSRAT Flora 1986-1994 Bakery MARSHA Line Cook SCHNETZ & (L.A.) 1981-1982 MCBRIDE Pop-Up (Oakland) Centro Vinoteca 2000-2003 DONA SAVITSKY Café Fanny Zuni Café (NYC) General Store Forage (L.A.) GAYLE PIRIE Square One (Berkeley) Campanile Head of Charcuterie, (Oakland) 1987-1996 Cooks, 1992 (L.A.) Alice Waters' Assistant Xolo HE CHEFS JEREMIAH Stars ’e Tar Pit T Zuni Café 1993-1997 Tacubaya (Oakland) of TOWER (L.A.) Café Rouge JOYCE Eccolo (Berkeley) ALICE (Berkeley) (Berkeley) Chef, Co-owner Cowgirl Quince WATERS 1972-1978 ’e Hungry Cat GOLDSTEIN MICHAEL A.O.C. GILBERT Creamery Chez Panisse (L.A.) Chef Manager La Brea Chef & Owner (L.A.) TUSK Balboa Café 1981-1983 PILGRAM NANCY Bakery 1971-Present Cook s Waiter/Cook, C f LORETTA SILVERTON (L.A.) e 1990-1994 o h Lucques General Manager n n C Santa Fe Bar & Grill KELLER PEGGY Spago e c t e d (L.A.) SUZANNE Square One 1987-2007 (Berkeley) Stars SMITH Pastry Chef Cotogna Purchasing Agent, GOIN 1982-1985 Bizou Chef Tavern Chef, Cook Coyote Café Cook 1983–1989 (L.A.) Bocanova Enrico's Tavolino 1979-1997 Osteria Mozza (Santa Fe) MARK 1990-1992 (Oakland) Campanile (L.A.) Bandol ’e Moss Room RICK (L.A.) Boulette's MILLER Coco500 Note: Herbsaint HACKETT Larder Cook (New Orleans) Zuni Café JUDY Oliveto Mesa Grill (NYC) Restaurants without 1975-1979 Pizzeria Red Sage Fourth Street Grill Executive Chef locations specified RODGERS Mozza AMARYLL (Washington DC) (Berkeley) 1987-1990 are in San Francisco. DONALD LINK Cook (L.A.) SCHWERTNER Bizou 1978-1980 Santa Fe Bar PAUL Florio BOBBY FLAY Cook Cook, 1997-1997 1983-1984 La Maison & Grill BERTOLLI Osteria Mozza MarketBar Jams (Berkeley) MARY (L.A.) Mid-1980s Troisgros Chef (Roanne FR) 1982-1992 CANALES MATT STEVE Pastry Chef MOLINA MICHEL Cochon MARY JO SULLIVAN Acme Bread Co. Fra'mani (New Orleans) 1996-2006 Campanile (Berkeley) From Oliveto Chef de Cuisine, THORESON Baker TROIS GROS Salumi (Oakland) Line Cook Sous Pastry Chef 1979-1983 Commis (Berkeley) 1998-2004 $35.00 1971-1998 TIMOTHY “IF YOU CROSSED JASON BOURNE WITH JULIA CHILD, YOU’D END UP WITH TIM FERRISS.” Higher in Canada WHAT IF YOU COULD BECOME WORLD-CLASS FERRISS —Marco Canora, Chef-Partner of Hearth and Terroir 1977-1977 IN ANYTHING IN 6 MONTHS OR LESS? Ici (Oakland) Ame “Tim Ferriss distills kitchen wisdom like a rotary evaporator on power surge. The THE 4-HOUR CHEF isn’t just a cookbook. It’s a choose-your-own-adventure guide to the world results are potent, lucid, and delicious.” of rapid learning. — Nick Kokonas, Co-Owner ALISON Pizzeria Mozza Alinea, Next, and The Aviary CHRISTOPHER #1 New York Times best-selling 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 “[Tim Ferriss] is master of air as well as and greatest chefs. Ferriss uses cooking to explain “meta-learning,” a step-by-step process that can CHARLIE earth.” (L.A.) be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real — Frank Bruni, The New York Times BARAKAT “recipe” of The 4-Hour Chef. LEE HIRO SONE The 4-Hour Chef is a five-stop journey You’ll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess through the art and science of learning: prodigies, world-renowned chefs, pro athletes, master sommeliers, supermodels, and everyone in La Table du Lancaster HALLOWELL Cook between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life. 1. META-LEARNING (pg. 26) Before you Tim Ferriss is author of the #1 New York Jojo learn to cook, you must learn to learn. Chef Spago Times best sellers The 4-Hour Workweek META charts the path to doubling your Terra TO BEGIN, YOU’LL LEARN HOW TO: (Paris, FR) and The 4-Hour Body. He’s been called learning potential. Chef 2000-2003 “The Superman of Silicon Valley” by Saucier, Pasta Chef, • Compress 6 months of culinary school into 48 hours (pg. 78) (Oakland) Wired, one of Fast Company’s “Most Inno- 2. THE DOMESTIC (pg. 102) DOM is where vative Business People” and “the world’s • Emulate the geniuses behind restaurants like Alinea, ABC Kitchen, Saison, Hearth, 1988-2003 Pop-Up General Store you learn the building blocks of cook- (St. Helena) Riverpark, and others (example, pg. 498) best guinea pig” by Newsweek, which ing. These are the ABCs (techniques) 1995–2003 Pantry Cook ranked him in its top 10 “most powerful” • Cook world-class sea bass in a bathroom sink in 20 minutes (pg. 223) that can take you from Dr. Seuss to Eccolo personalities on the 2012 Digital 100 • Use food for seduction, whether on first dates (pg. 186) or 10th anniversaries (example, Shakespeare. (Oakland) Power Index. He is an adviser and faculty pg. 234) 1985-1986 member at Singularity University, based • Create amazing cocktails like bacon-infused bourbon (pg. 412) and tequila cigar-foam hot 3. THE WILD (pg. 242) Becoming a master at NASA Ames Research Center, which (Berkeley) chocolate (pg. 544) student requires self-sufficiency in all focuses on leveraging accelerating tech- • Cook an epic clambake in a garbage can (pg. 358) things. WILD reconnects you to ingre- nologies to address global problems. Tim’s • Get VIP treatment at restaurants and bars (pg. 626) dients and teaches you to hunt, forage, work has been featured in The New York • Forage a meal from a city park (pg. 298) or catch and eat pigeons (pg. 314) and survive. Times, Forbes, The Economist, and The • Cook without recipes for a lifetime (starting pg. 50) New Yorker, among many others. 4. THE SCIENTIST (pg. 364) SCI is the Bakesale Betty (Oakland) FOLLOWING THE SAME BLUEPRINT, YOU’LL ALSO LEARN HOW TO: mad scientist and modernist painter See his latest experiments at wrapped into one. This is where you re- www.fourhourblog.com. • Speak fluent Spanish in 8 weeks (pg. 40) discover whimsy and wonder. • Become a world record holder in tango after 5 months (pg. 60) THE SIMPLE PATH TO COOKING LIKE A PRO, 5. THE PROFESSIONAL (pg. 474) Swaraj, a • Memorize a deck of cards in less than 60 seconds (pg. 606) , LEARNING ANYTHING term usually associated with Mahatma (Oakland) • Lose 20–150 pounds using the the Slow-Carb Diet® (pg. 74) Pizzaiolo AND LIVING THE GOOD LIFE Gandhi, can be translated as “self-rule.” In PRO, we’ll look at how the best in the AND THAT’S JUST THE BEGINNING. $35.00 HIGHER IN CANADA ISBN 978-0-547-88459-2 world become the best in the world, and FROM #1 NEW YORK TIMES BEST-SELLING AUTHOR how you can chart your own path far be- HOUGHTON MIFFLIN HARCOURT yond this book. www.hmhbooks.com

Published by arrangement with © Houghton Mifflin Harcourt Company Publishing 1507149 TIMOTHY FERRISS 1112

49316_Jacket_100912_SF.indd 1 10/25/12 5:34 PM