Like many people, I'd watched the Food Network for 1-2 hours a night after work to unwind, but I'd never made a single dish. If I was going to be using ingredients, I needed to be able to recall them like song lyrics. I needed a working vocabulary.
Brewing coffee beans is like cooking garlic. If you use bigger chunks of garlic, the taste is mild; if you put garlic through a press or finely dice it, the taste can be overwhelmingly powerful, even bitter. This is why chefs harp about cutting into uniform size. Coffee's no different.
Despite my intention to give up self-help books, I know that it's unrealistic. It's unlikely that I'll ever feel quite good enough to relax fully into being me. It's in my nature to want to try harder, do better, be better.
For those who think that alternative routes of publishing a book are only for poor schmucks who can't get a traditional publisher, Guy Kawasaki and Tim Ferriss are legitimizing unconventional strategies and opening up a whole new world for everyone.
"The 4-Hour Facebook" video provides insider tips on Instagramming your food, mastering FarmVille, ignoring Zynga Bingo, and much more so that you can set these measly four hours aside and make time for the truly important things in life.
What is so controversial about Tim Ferriss' new book to earn the title of "the most banned book in U.S. history"? With The 4-Hour Chef due to hit shelves this week, there's just one problem: There are no shelves for it to hit.
Following up from his entrepreneur manifesto "The 4-Hour Workweek" and fitness-themed "The 4-Hour Body," best-selling author Tim Ferriss tops off his self-help trilogy with "The 4-Hour Chef," which highlights culinary tips and techniques for healthy, fresh, and easy-to-prepare meals.