“4-Hour Chef” Tim Ferriss Reveals Secrets of Meta-Learning and Living the Good Life
Following up from his entrepreneur manifesto “The 4-Hour Workweek” and fitness-themed “The 4-Hour Body,” New York Times 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.
Now, Ferriss stops by What’s Trending to talk about his opus and whip up some delicious ceviche with host Shira Lazar.
“I was a culinary idiot my whole life,” Ferriss admits, “which was part of the reason I wanted to tackle cooking – as a way to demonstrate how to learn anything. Because I sucked at it.” Things were so bad that he was putting olive oil in the freezer and microwaving plastic.
While he was expanding his culinary palette, Ferriss opened up to the practice of meta-learning. “Whether you want to shoot a basketball, whether you want to sear a steak, learn Spanish in 8-12 weeks, there’s actually one process that you can apply to all of them.”
Ferriss says of his famous “4-hour” brand, “The objective is – whether it’s the 4-hour workweek, the 4-hour body or the 4-hour chef – to show you the fewest number of steps, the most elegant path from A to B, uncommon solutions.”
Despite the success of Ferriss’ books, unfortunately, the Barnes & Noble retailer is not so impressed with them. In fact, it’s the most banned book in America since “Lady Chatterley’s Lover” in 1928! Why’s that? Because “The 4-Hour Chef” is the first major book to come out of Amazon Publishing. “They want to say, ‘Without us, your books fail.’” Ferriss criticizes, “That is trying to intimidate authors into not trying anything new.”
But Ferriss’ brand still goes strong. He even breaks out some exclusive news that he’s entering into a content partnership with BitTorrent!
Want to make the dish for yourself? Check out Tim’s “4-Minute Ceviche” Recipe:
1 lb: Small wild Gulf shrimp or wild Maine shrimp (peeled and deveined
1 c (240 mil): Freshly squeezed lime juice (8 limes or so)
2 large tomatillos (or Roma tomatoes)
2 large, ripe avocados
1-2 teaspoons red pepper flakes
Salt and Pepper to taste
8 basil leaves, torn into pieces
½ c (10 g) fresh cilantro, chopped
- Place shrimp, tomatillos, pepper, salt and basil in a casserole dish or pan.
- Cover with lime juice.
- Let sit covered for an hour, stir, then let sit for several more hours (preferably overnight.)
- Serve with fresh chopped cilantro and slices of avocado.