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TIMOTHY “IF YOU CROSSED JASON BOURNE WITH JULIA CHILD, YOU’D END UP WITH TIM FERRISS.” Higher in Canada 9 Celebrites 2 0 1 E C e y 0 —Marco Canora, Chef-Partner of Hearth and Terroir 83 8 l 2 h P 9 9 6 r JoJo r 0 9 WHAT IF YOU COULD BECOME WORLD-CLASS FERRISS -1 e Water - e o S 9 7 5 8 a 7 f i 9 7 8 5 s - o P IN ANYTHING IN 6 MONTHS OR LESS? 19 9 - 9 E 9 & s 2 / Chef / 1983-2 1 BARRY 1 1 1991-1999 o 0 u - “Tim Ferriss distills kitchen wisdom like ve 0 / / 9 n f i 0 s 2 e ut 8 / 9 t 1991-Present C 0 3 c 1 i 1 a rotary evaporator on power surge. The h e 8 n e e 0 x Club a CORNELIUS C E Telepan 0 C f n r Lespinasse o r 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.” 6 r / 0 e & e u C / 0 r o a he - h v i f Riverpark of rapid learning. i e T r 2
— Nick Kokonas, Co-Owner t n h d o 1 2 e e u rt WINE g e P 9 - MICHAEL w Alinea, Next, and The Aviary c a a 9
r f C a n e /P 1983-Present t ti 5 / 7 t #1 New York Times best-selling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan x r s r 1991-2003 e n GALLAGHER 2005-Present e DAVID / E / r 9 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 n u S a 1 e w 9 99 e 9 2010-Present P r 2 and greatest chefs. Ferriss uses cooking to explain “meta-learning,” a step-by-step process that can earth.” o o 8 / 7- - S r 1 / n 1 be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real o 9 MINA e 99 0 — Frank Bruni, The New York Times C 8 w / “recipe” of The 4-Hour Chef. e 1 5 n 2 0 v - BOULEY t 9 o f 9 w 0 i 1 en 1 2 The 4-Hour Chef is a five-stop journey t 8 es - -o 0 - e You’ll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess u C r 3 - o through the art and science of learning: c 9 hef 7-P 99 o 3 h prodigies, world-renowned chefs, pro athletes, master sommeliers, supermodels, and everyone in e 1 & Own 198 1 C 2 LARRY x / er / / - C C between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life. E f ef & P 0 1. META-LEARNING (pg. 26) Before you e Ch f 0 s Tim Ferriss is author of the #1 New York h us e r & learn to cook, you must learn to learn. C ROCCO So h e 3 u Times best sellers The 4-Hour Workweek META charts the path to doubling your C s f o TO BEGIN, YOU’LL LEARN HOW TO: ve e t and The 4-Hour Body. He’s been called learning potential. ti e S FORGIONE CHRISTIAN Le Perigord ecu e n h n “The Superman of Silicon Valley” by Ex n t , • Compress 6 months of culinary school into 48 hours (pg. 78) si Café Boulud C k e Wired, one of Fast Company’s “Most Inno- 2. THE DOMESTIC (pg. 102) DOM is where DISPIRITO i o s vative Business People” and “the world’s • Emulate the geniuses behind restaurants like Alinea, ABC Kitchen, Saison, Hearth, u e you learn the building blocks of cook- C o r best guinea pig” by Newsweek, which Riverpark, and others (example, pg. 498) E 1964-Present 8 ing. These are the ABCs (techniques) DELOUVRIER x An Po e C P • Cook world-class sea bass in a bathroom sink in 20 minutes (pg. 223) e d 9 SISHA - ranked him in its top 10 “most powerful” that can take you from Dr. Seuss to c ef 19 1998-Present Casa Mono 0 personalities on the 2012 Digital 100 • Use food for seduction, whether on first dates (pg. 186) or 10th anniversaries (example, u h - 1 Shakespeare. t C 5 20 Power Index. He is an adviser and faculty pg. 234) iv 9 / e American Place 19 tner member at Singularity University, based • Create amazing cocktails like bacon-infused bourbon (pg. 412) and tequila cigar-foam hot ar 3. THE WILD (pg. 242) Becoming a master C 1993-Present Chef & P at NASA Ames Research Center, which chocolate (pg. 544) 2003-Present ORTUZAR student requires self-sufficiency in all h focuses on leveraging accelerating tech- • Cook an epic clambake in a garbage can (pg. 358) things. WILD reconnects you to ingre- e nologies to address global problems. Tim’s • Get VIP treatment at restaurants and bars (pg. 626) dients and teaches you to hunt, forage, f 1983-2008 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 1 • Cook without recipes for a lifetime (starting pg. 50) 99 New Yorker, among many others. 4. THE SCIENTIST (pg. 364) SCI is the 1-1 FOLLOWING THE SAME BLUEPRINT, YOU’LL ALSO LEARN HOW TO: mad scientist and modernist painter 99 See his latest experiments at wrapped into one. This is where you re- 8 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, • Memorize a deck of cards in less than 60 seconds (pg. 606) 5. THE PROFESSIONAL (pg. 474) Swaraj, a LEARNING ANYTHING , term usually associated with Mahatma • Lose 20–150 pounds using the the Slow-Carb Diet® (pg. 74) 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
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