The 4-hour chef : the simple path to cooking like a pro, learning anything, and living the good life
(Book)

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Contributors
Published
Boston : New Harvest, 2012.
Format
Book
ISBN
9780547884592 (hbk.), 0547884591 (hbk.)
Physical Desc
671 pages : illustrations (some color), color maps ; 24 cm
Status

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LocationCall NumberStatus
Keller Public Library - NonfictionCOOKING HOWTOOn Shelf

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Published
Boston : New Harvest, 2012.
Language
English
ISBN
9780547884592 (hbk.), 0547884591 (hbk.)

Notes

General Note
"Produced by Melcher Media."
Bibliography
Includes bibliographical references (p. 643-645) and index.
Description
Building upon Timothy Ferriss's internationally successful "4-hour" franchise, "The 4-Hour Chef" transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, "The 4-Hour Chef" is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.

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Citations

APA Citation, 7th Edition (style guide)

Ferriss, T. (2012). The 4-hour chef: the simple path to cooking like a pro, learning anything, and living the good life . New Harvest.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Ferriss, Timothy. 2012. The 4-hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life. New Harvest.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Ferriss, Timothy. The 4-hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life New Harvest, 2012.

MLA Citation, 9th Edition (style guide)

Ferriss, Timothy. The 4-hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life New Harvest, 2012.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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