Don’t judge this book by it’s cover, The new book from Tim Ferriss is not about cooking. The 4-Hour Chef is about the process of learning how to be “world class at anything in 6 months or less.” If you’re a Ferriss fan, you’re already aware of Tim’s affinity for processes- which borderlines on unhealthy if you consider using your own body as a petri dish, experimenting on supplements, extreme diets and non-FDA-aproved remedies.
The new book is centered around a very specific (and cool!) 4-step process for deconstructing and learning a skill:
In tru Ferriss fashion, The new book launch is not without controversy. Amazon Publishing acquired the book, which immediately caused a Barnes & Noble boycott. Comments from the author:
Never before have I appeared on the cover of The New York Times, and never before have I seen such an incredible response to a single announcement involving me. From the serious (WSJ, New York Observer, Reuters, Guardian UK, etc.) to the hilarious (Gawker’s piece), it’s been a whirlwind.
In this post, I’ll shed some light on my next project, which is a first on many levels.
To start with the obvious, I couldn’t be more excited: Amazon Publishing has acquired my next book, The 4-Hour Chef, to launch its New York-based imprint.
My notes are preceded by “TIM.”
Looking forward — and I have every intention of making this the biggest thing I’ve ever done — if you would like to contribute to The 4-Hour Chef (experiments, guest sidebars, recipes, etc.),