The 4-Hour Chef PDF Book by Tim Ferriss


Click here to Download The 4-Hour Chef PDF Book by Tim Ferriss Language English having PDF Size 25.4 MB and No of Pages 1808.

It did. Mangalitsa acorn-finished woolly boar tasted just like acorns. I was chewing on fall, clear as crystal, in a sliver of cured ham. The clouds parted, and our plates were bathed in summer sunshine. Resting my elbows on the teak table, I looked out over the East River. Sunday brunch at 29th and First was off to a picturesque start.

The 4-Hour Chef PDF Book by Tim Ferriss

Name of Book The 4-Hour Chef
PDF Size 25.4 MB
No of Pages 1808
Language English
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About Book – The 4-Hour Chef PDF Book

Drinking albariño white wine with me were two friends: Josh Viertel, then president of Slow Food USA, and serial restaurateur “Z,”1 whom I’d helped kick caffeine withdrawal the week before. I’d given him an l-tyrosine cocktail and, in exchange, he and Josh were teaching me the inside baseball of the food world. “Check out the Bocuse d’Or—it’s the Olympics of cooking.” “If you want a really funny story.

You should include how Thomas Keller, as an expert witness in a trial, analyzed a fried egg as evidence.” “Visit Craft sometime. Leather covers the walls for acoustics. It distributes all the noise to the front and back corners, where the bathrooms—not diners—are.” “Did you know sauté actually comes from the French ‘to jump’? To train the proper technique, you can put dried kidney beans in a skillet and mimic this motion while kneeling on a carpet.…” Demos ensued.

Click here to Download The 4-Hour Chef PDF Book

It was all new. I had never successfully cooked before, and that’s why I was there—to learn. Most cookbooks ignore how unreliable recipes can be. 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 a cookbook author is testing a recipe in Tahoe during the winter and you try to replicate it in San Diego in July heat, you might fail, even though you follow it perfectly. Rather than hope your environment is the same as mine, I looked for bulletproof recipes. This is where the margin of safety applies. Warren Buffett is the most successful investor of the 20th century and a self-described “value investor.”

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He aims to buy stocks at a discount (below intrinsic value) so that even with a worst-case scenario, he can do well. This discount is referred to as the “margin of safety,” and it’s the bedrock principle of some of the brightest minds in the investing world (e.g., Joel Greenblatt). It doesn’t guarantee a good investment, but it allows room for error. In the world of cooking, I’ll apply the margin of safety as follows: how badly can you mangle the recipe and still get something incredible?

In real estate, the adage is, “You make your profit when you buy the property, not when you sell it.” In cooking, it could be, “You guarantee a good meal by picking the recipes well, not by following recipes well.” Early wins are critical for momentum, so we’ll guarantee them. Let’s get something straight: canned doesn’t mean less fresh. In fact, quite the opposite can be true, and ditto for frozen.

Tomatoes canned at the height of their prime will be superior to flash-ripened “fresh” tomatoes shipped out of season. Since tomatoes go bad quickly, I buy San Marzano canned tomatoes, ideally diced, 2–10 cans at a time. Lentils and beans are slow-carb staples that I always have on hand. Pick a drawer, then store them and forget them. They’ll be there when you need ’em. Many a latenight hunger tantrum has been prevented by lentils. The 4-Hour Chef PDF Book

Apple is famous for its intuitive “out-of-the-box” experience. I aimed for this, because a lot of “simple” cooking gear is misleading. Take, for instance, the following instructions for “dry beans and peas,” which accompany a Presto-brand pressure cooker: “Quick method: Clean and rinse beans; cover with three times as much water as beans. Bring beans to a boil and boil for two minutes. Remove from heat, cover, and let stand for 1–2 hours.

Drain.” And it continues from there. Quick? My assistant, Charlie, needed 20 minutes and 30 seconds just to get started after opening the manual. We timed it. It then took roughly 20 minutes to pressurize, 20 minutes to cook, and 20 minutes of attempting to depressurize before food could be served. Charlie is a very smart cookie, and this “quick” method totally demotivated him.

Sure, pressure cookers can be great, especially for concentrating flavor in stocks, but I won’t recommend them until the very end. They’re totally unnecessary for the “undergrad” portions of this book. I sought out the people who do the most with the least: chefs like Jehangir Mehta, of Graffiti in New York City, which has a broom closet–size kitchen; food-truck operators; and caterers, who need to build a new kitchen at each gig. The 4-Hour Chef PDF Book

What are the lightweight and lowcost tools that serve as their Swiss Army knives? How do Susan Feniger and her team replicate street food en masse at their restaurant Street in L.A.? How the hell did Dan Kluger of ABC Kitchen produce 24,000 plates per day at the Formula 1 Singapore Grand Prix?! Oh, there are secrets. As you look at the following lists, don’t forget to repurpose what you already have.

Gray Kunz of four-star Lespinasse used to grind spices in his restaurant using a coffee grinder, so why can’t you? 8 Do you have a French press for coffee? If it’s one liter or larger, you can use it for straining stock and filtering all sorts of goodies. That was introduced to me by an accomplished chef who made me swear I wouldn’t put his name in this sentence. But unlike the books that so frustrated me, I don’t want to assume you have anything, so I’ll start from zero.

Since practically no cookbooks price out their recommendations, you may still get a twinge of sticker shock, even in the $150 range. I don’t blame you, but we’re going absolutely bare bones. And if you still think $12 is too much to spend on towels . . . Julia Child made the case for equipment by comparing them to the food itself: “a large enameled skillet can be bought for the price of a leg of lamb . . . a fine paring knife may cost less than two small lamb chops.”  The 4-Hour Chef PDF Book Download

These tools are investments in a lifelong skill, so don’t balk and then spend $40 on drinks this weekend. Now, on to the lists. Descriptions follow picture spreads. Have you ever wondered what the confit in duck confit or garlic confit means? In cooking, it means cooked or stored in fat. It can be really involved. But…what if experts couldn’t tell the difference between duck cooked in oil (duck confit) and duck simply doused with oil afterward?

Based on taste tests run by Nathan Myhrvold and his Modernist Cuisine team, this appears to be the case: “We performed this experiment with duck confit and pork carnitas. In each case, we prepared one batch traditionally and made a second batch by cooking the meat sous-vide or steaming it. We then anointed it with oil (duck fat for duck, pork fat for pork).” Assuming the same temperature and time, the team couldn’t tell the difference, and they are world-class chefs!

This lesson will teach such a cheat, introduce you to Chinese flavor combinations, and it might be the best chicken you’ve ever had. I was introduced to this dish by Mark Bittman, one of the funniest men I know and author of the much-missed “Minimalist” column in the New York Times. The first time I had it, I thought: this tastes just like perfect sous-vide chicken! (We’ll cover this later.) I then learned that some restaurants. The 4-Hour Chef PDF Book Download

Like Café du Parc, in D.C., make “perfect” sous-vide chicken and duck breasts by first bulk-steaming them in a Rational Combi-Oven Steamer ($28,387.44 list price). Their next step is reheating in an industrial sous-vide immersion circulator ($1,000) when orders come in. The breasts are finished with a quick pan sear. The results of steaming in your covered cast-iron Dutch oven ($20!) can rival this highend preparation.

I’m not kidding. Since you’re making food for a few people, you actually have a huge advantage over professionals, who must use fancy gear to cook in volume for a commercial kitchen. Kevin next explained the importance of focusing on “cosmopolitan weeds” found nationwide, such as dandelion, instead of hyperlocalized fare. You can identify bay nuts from the Marin Headlands, you say?

You know the three main spring edibles in Tahoe? That’s fantastic, but this newfound knowledge does you little good even 50 miles away, let alone in a different state in a different season.22 Planning for the worst case, we’d also like to have a lexicon of edibles that will survive in the fall (the least rain in SF and many places), not just April (the most abundant harvest). Our first stop on the tour was stinging nettles, sitting 20 ft from the street. The 4-Hour Chef PDF Book Download

“I had this last night on pizza!” I exclaimed when Kevin pointed it out, excited to see my favorite topping sprouting out of the ground. Why do I love nettles? Let me count the ways. First, they taste great. Second, in contrast to dinosaur kale, which is widely considered a “superfood” due to its 7% mineral content, nettles can reach 20% mineral content. This makes them one of the most nutritious greens ever studied.

Third, if you’re looking to increase your testosterone, it also has antiaromatase effects, reducing testosterone’s conversion to estrogen. But nettles were just our starting point. In our romp through Golden Gate Park, where we <ahem> didn’t munch on a thing, we spotted an incredible bounty of food, all hidden in plain sight. The starred plants that follow are perennial weeds, which grow all over and all year round.

Related to the marshmallow plant that long ago gave campfire marshmallows their gooey texture, common mallow has similar muciferous leaves. This means that, like okra, they can be used as a thickener for soups (dry the leaves and grind them first). The leaves can also serve as a pleasant, though mild, addition to salad greens. The 4-Hour Chef PDF Book Free

Regardless of acorn type, cold leaching produces better-tasting acorn meal and it’s equally simple. If you’re stuck with a high-tannin variety of acorn (e.g., red oak), cold leaching should be your default. It’s a 7–10-day process for low-tannin species and 10–14-day for high-tannin species. Here’s the process, as described by Cliff Hodges: “I keep it in a jar of water for about a week, sometimes a few days more.

The acorn ‘mush’ falls to the bottom, and the water on top gets dark as it pulls out the tannic acid. Once a day, I pour out the water from the top [straining through a cheesecloth], add new water, shake it up, and set it back down. I just keep going until the water stays clear.” Change the water first thing in the morning (or before bed) and you could be ready for pancakes by the weekend.

“I bought a T-Rex, put it in my living room, and then…I found my own in Montana! It’s a bit like having someone else’s deer head on your wall.” Most people don’t have a T-Rex to greet them in the morning. Then again, most people aren’t like Nathan Myhrvold, former CTO of Microsoft and founder of Microsoft Research. He seems to have a hand in everything. To start, his expedition team found not just one T-Rex. The 4-Hour Chef PDF Book Free

But 30% of all T-Rexes ever found (they tend to be in Montana, South Dakota, and Canada). He’s created laser systems to zap mosquitoes out of the air. Not long ago, he designed high-tech thermoses that keep vaccines for 10,000 people cool for up to six months…without power. It’s hard to keep track, since Nathan has filed more than 500 patents and acquired well over 30,000 more through his latest company, Intellectual Ventures.

Somewhere along the line, Nathan developed a small obsession with food. First, he became a master chef in France. Then, he became fascinated with the microregional cuisine of the American south: BBQ. Naturally, he competed in the 1991 World Championship of Barbecue in Memphis, Tennessee, where his team finished first place in multiple categories, including pasta.

But then what? If you had worked on quantum theories of gravity under Stephen Hawking, were an award-winning photographer (yep, he did that, too), had earned a few hundred million dollars, and loved cooking, how might you spend your time? Nathan’s answer, a book titled Modernist Cuisine: The Art and Science of Cooking, is what brought me to Seattle to experience a 32-course (!) dinner at his food lab. I had earlier met his son, Conor, then an undergrad at Princeton, who’d helped me finagle the invite. The 4-Hour Chef PDF Book Free

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