The 4-Hour Chef: The New Book with Amazon 225 Comments
I love exploring and try new things. Here: failing my Maid Cafe audition in Akihabara, Tokyo. (Photo: David West)
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.
It’s easiest to add my personal comments by putting them inline with the New York Times coverage, which is excerpted below. The official Amazon press release is provided first for context.
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.), please let me know here…
Amazon Release
Amazon Publishing Acquires #1 and Four Years Running New York Times Best-Selling 4-Hour Guru Timothy Ferriss’”The 4-Hour Chef,” to Launch New York Imprint
SEATTLE, Aug 16, 2011 (BUSINESS WIRE) — (NASDAQ:AMZN)
Amazon.com, Inc. today announced that Amazon Publishing’s first major acquisition by its New York imprint is the next book in Timothy Ferriss’ #1 New York Times best-selling “4-hour” series, “The 4-Hour Chef.” Ferriss is author of the #1 New York Times best sellers “The 4-Hour Body” and “The 4-Hour Workweek,” the latter of which has been sold into 35 languages and has been on the New York Times best seller list for more than four years. “The 4-Hour Chef,” which is expected to be released in April 2012, will be published in print, enhanced digital and audio formats by the New York-based imprint of Amazon Publishing headed by Larry Kirshbaum. Ferriss’ literary agent, Stephen Hanselman of LevelFiveMedia, represented the author in this world rights deal.
The new full-length book builds upon Ferriss’ “4-hour” philosophy by transforming the way we cook and eat. Featuring recipes and cooking guidelines from world-renowned chefs and interspersed with the revolutionary advice Ferriss’ 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. The book also showcases the very best recipes based on Ferriss’ The Slow-Carb Diet, which thousands of his readers have tested for fat loss and performance enhancement.
“My decision to collaborate with Amazon Publishing wasn’t just a question of which publisher to work with,” said Tim Ferriss. “It was a question of what future of publishing I want to embrace. My readers are migrating irreversibly into digital, and it made perfect sense to work with Amazon to try and redefine what is possible. This is a chance to really show what the future of books looks like, and to deliver a beautiful experience to my readers, who always come first. I could not be more excited about what we’re doing.”
“Like every book Tim has published to date, ‘The 4-Hour Chef’is a watershed work, and an ideal way to launch our new publishing imprint in New York,” said Larry Kirshbaum, VP and Publisher, Amazon Publishing, New York.
Ferriss, nominated as one of Fast Company’s “Most Innovative Business People of 2007″ and Forbes Magazine’s “Names You Need to Know in 2011,” is author of the #1 New York Times best sellers “The 4-Hour Body” and “The 4-Hour Workweek,” the latter of which has been sold into 35 languages and has been on the New York Times best seller list for more than four years. He is an angel investor (StumbleUpon, Facebook, Digg, Twitter, et al.), guest lecturer at Princeton University, and faculty member at Singularity University, based at NASA Ames Research Center. Newsweek calls Tim “the world’s best guinea pig,” which he takes as a compliment.
Amazon Publishing is the publishing arm of Amazon and encompasses the imprints AmazonEncore, AmazonCrossing, The Domino Project Powered by Amazon, Montlake Romance, Thomas & Mercer and the New York-based imprint. For more information about all imprints of Amazon Publishing, visit www.amazon.com/amazonpublishing. Amazon Publishing is a brand used by Amazon Content Services, LLC.
(The full press release can be found here)
The New York Times Coverage
Amazon Set to Publish Pop Author
SAN FRANCISCO — Amazon moved aggressively Tuesday to fulfill its new ambition to publish books as well as sell them, announcing that it had signed Timothy Ferriss, the wildly popular self-help guru for young men.
TIM: You can’t win all the PR positioning battles, but I certainly view myself (and my writing) as female-friendly and age-independent. Facebook Fan Page and blog analytics show a 60/40 male-female split, and the latter percentage is growing faster than in any year prior.
The terms were not disclosed. But Mr. Ferriss said in an interview, “I don’t feel like I’m giving up anything, financially or otherwise,” by signing with Amazon.
TIM: I feel this way for many reasons, one of which is the statement that an Amazon rep made to Publishers Lunch: “Our intention is to make this book available to any retailer who would like to sell it in any format.”
Amazon has been publishing books for several years, but its efforts went up several notches in visibility when it brought in the longtime New York editor and agent Laurence Kirshbaum three months ago as head of Amazon Publishing. “I hope we can do some exciting, innovative things,” Mr. Kirshbaum said on Tuesday. “But I don’t want to overpromise.”
Or get his friends in the business worried. “Our success will only help the rest of publishing,” he said.
Traditional publishers do not necessarily believe that. Some are downright nervous about the intentions of Amazon, with its deep pockets and a unparalleled distribution system into tens of millions of living rooms and onto electronic devices.
Some independent bookstores have already said they do not intend to carry any books from the retailer, not wanting to give a dollar to a company they feel is putting them out of business.
TIM: I truly believe that Amazon can change all of publishing for the better, and it’s important not to make “technological change” synonymous with “Amazon.” Much as the Harry Potter series helped spread literacy around the world — all while not “stealing” market share from other fiction — I think the innovation of Amazon can drive more total book sales across all formats, and it need not be zero-sum.
It’s important to realize — as I see it — that Amazon needs and wants great books from other publishers more than it needs its own publishing arm. Is Amazon going to publish 300,000+ books a year on its own, signing each of those authors? Of course not.
Second, just because more ebooks are sold than print books in a given time frame, that doesn’t mean that print is going away, or even that print *has* to decline. Looking at my own experience and that of my friends, Kindle users buy more books after their Kindle purchase than before. I’m happy to have 20 unread books on my Kindle, but I won’t buy 20 physical books to stack on my counter. These 20 unread books do NOT displace print purchases I would have otherwise made; they’re ADDITIONAL books I never would have bought on paper.
Third, in the long, long run, physical books will have to become art — physically beautiful and superior to an e-book in some aspect of the user experience — to sell. Prime examples include books from Phaidon, Chronicle Books, and Melcher Media. Make no mistake: “real” books will continue to sell for a long time, but, as with any free market, the biggest winnings will go to those publishers and bookseller who adapt best.
The takeaway: there are different ways to adapt besides embracing digital, and there is room for multiple winners.
Mr. Ferriss’s first book, “The 4-Hour Workweek,” has been on The New York Times Advice best-seller list for 84 weeks, and his second, “The 4-Hour Body,” for 33 weeks. Both are published by Crown, a division of Random House.
Amazon will publish his next work, “The 4-Hour Chef,” in the spring — as a hardcover, an e-book and an audio book.
The 34-year-old Ferriss is a natural choice to be the first Amazon Publishing writer. He is adept at new media (270,000 Twitter followers), expert at publicizing himself (the readers of Wired magazine gave him the self-promoter of the year award in 2008), and a start-up investor who sees nothing but shiny promise in technology.
“Amazon has a one-to-one relationship with every one of their customers,” the writer said. “You can just imagine the possibilities that opens up.”
Mr. Ferriss said he had approached Amazon about a book deal. Crown did not get a chance to match the offer because in the writer’s view, it never could have.
“The opportunity to partner with a technology company that is embracing publishing is very different than partnering with a publisher embracing technology,” he said.
TIM: My quote above is on point and 100% accurate, but the preceding sentence — “Crown did not get a chance to match the offer because in the writer’s view, it never could have.” — could lead people to the wrong conclusions about my decision.
Crown is, in my opinion, THE team to bet on among the “Big Six” publishers (see the list in my earlier post, “How Authors Really Make Money”). If it were a question of which “publisher” to go with, I would choose Crown again in a heartbeat, 10 times out of 10. The proof is in the pudding: they’ve done an unparalleled job with both The 4-Hour Workweek and The 4-Hour Body, and their bestseller track record extends from there. I had a wonderful experience with them.
Choosing to work with Amazon (I kept Crown informed of this before the news came out) was a complete category leap. It was, in my mind, like moving from The New York Yankees to The LA Lakers: from best-of-class in one sport to best-of-class in an entirely different sport. No one in publishing has the assets, resources, and capabilities that Amazon has; it was a once-in-a-lifetime chance at an industry first. I fully intend on maintaining a great working relationship with the entire Crown team, who are some of the most capable people I’ve ever met in any business. They know that my lifeblood is experimentation, and they have been incredibly understanding about what was a very emotional decision for me.
Mr. Ferriss has risen to mass popularity by explaining to readers how to get the most change in their lives for the least amount of effort. His books promise to help readers lose pounds through “safe chemical cocktails” and odd food combinations, gain muscle in a month with only four hours of gym time, produce 15-minute female orgasms, and sleep two hours a day and feel fully rested.
At a moment of great restlessness in publishing, Amazon is offering its own appealing shortcuts to fame and fortune. E-book sales are rising significantly, prompting struggles over royalty rates. Publishers are reluctant to raise them but writers have a useful wedge in Amazon, where they can self-publish and, at least in theory, make more.
(The full NYT piece can be found here)
###
Back to Tim
Just in case you missed it, I’d love to hear from you.
I have every intention of making The 4-Hour Chef the biggest thing I’ve ever done, and the launch will be unlike anything the world has ever seen.
If you would like to contribute to The 4-Hour Chef (experiments, guest sidebars, recipes, gear, etc.), please let me know here.
Pura vida, all 
Posted on August 18th, 2011
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225 Comments
Alisher Koshekov — August 18th, 2011, 1:38 pm
Cool! But I would like you to write a book about “4-Hour Travel”. Tips & tricks for “new rich travelers”
What do you think?
Sash — August 19th, 2011, 1:09 am
I agree on “4-Hour Travel”.
Todd dosenberry — August 19th, 2011, 5:20 am
I second this idea 100%. I’m a huge fan of the four hour workweek. The 4 hour body for the most part. I follow the paleo diet and overall lifestyle so if a lot of the recipes have legumes then it’s a no go for me.
I am, however, planning on traveling around the world over the next 5 to 10 years. The four hour workweek will help but a book focused strictly on travel seems like a phenomenal idea.
Why not make it your next project Tim?
Alexander Witt (BLH) — August 30th, 2011, 2:08 pm
Hey Alisher, after “4 Hour Chef” and “4 Hour Travel” I would like Tim to start on “4 Hour Blog” … Tim already registred the domain
@Tim: Keep going! Like your practical thoughts 
Greg — September 12th, 2011, 7:44 pm
“4 Hour Blog” I would find redundant to have as a book. Nonetheless, I’m intrigued by the idea of “a book that writes itself”.
Alisher Koshekov — October 6th, 2011, 3:36 am
Mmmm, there is no secrets. OUTSOURCING og blog stuff writing. Tim told about it in one of the oldest blogposts
Cristian — September 30th, 2012, 8:39 am
Agree with the “4-Hour Travel”.
rob — August 18th, 2011, 1:47 pm
Very nice work mate. I look forward to seeing what ideas you bring to the table for Amazon and how you can help the non-printed medium thrive.
Ben — August 18th, 2011, 1:50 pm
Huge Congrats Tim!
You continue to amaze me.
BKR — August 18th, 2011, 1:51 pm
I congratulate you Tim. I enjoy your books immensely and their ability to make me think beyond the obvious.
Claus — August 18th, 2011, 1:53 pm
Awesome, Tim! As a German, I can totally recommend Sauerkraut for one of the recipes of the Slow Carb Diet.
Beste Grüße aus Bayern,
Claus
Jon Hughes — August 18th, 2011, 1:54 pm
That’s amazing, Tim — you’ve certainly done a great job of promoting yourself and your product. Congrats!
Chuck Rylant — August 18th, 2011, 1:54 pm
I was wondering what was next. Congratulations and I look forward to hearing more about your launch plans this weekend
Hassan Osman — August 18th, 2011, 1:54 pm
Tim,
Congrats! I’m definitely contributing to “The 4-Hour Chef” with a couple of recipe twists that I came up with while following your Slow Carb diet. Really looking forward to this book!
Coop — August 18th, 2011, 1:55 pm
The Four Hour Empire expands…
Alfons — August 21st, 2011, 4:26 am
The 4 Hour Empire …. I was surprised on how well made the 4 hour body was. And how deeply he researched with his whole self into this.
Now a new book.
When I look at his first one, the 4 hour work week, I have to giggle about the irony: Tim got famous with a book like this, but is probably one of the hardest working people. I would be surprised if he works less than 70 hours per week.
Alan — August 22nd, 2011, 6:09 am
It’s not work if you love what you’re doing.
Greg — September 12th, 2011, 8:25 pm
It’s not that easy to define what “work” actually is, especially when it comes to writing.
I think he already demonstrated that the concept really works by showcasing his own sports nutrition company and various other real-world examples such as prosoundeffects.com. Plus, he doesn’t really claim to be the sole inventor of minimum effort, highly profitable business models.
Regardless of the activity, enjoyment (excitement) should always be the goal, which is somewhere along the lines of “freedom to do whatever you want, whenever you want”
Some people (and undeniably, Tim is one of them) strive for success, because it excites them.
The other thing to consider is, if the freedom described earlier can be measured in cash flow and time, he does have lots of freedom. In other words, if Tim chose to start something like a small supercar company, he could probably afford to do so. He’d probably even figure out a way to do it all in a fraction of the time, compared to most conventional supercar manufacturers.. How about “The 4 Hour Supercar”?
Andrzej — August 18th, 2011, 1:55 pm
Tim, Congratulations!
I have to say, I expected first the 4 hour marketing like concept… but the The 4-Hour Chef sounds really interesting. You have one buyer already as soon as the books is available. I am sure you will enjoy the process to create it as well.
I look forward to feature the book on my books related muse project (link behind my name).
Good luck!
DomenK — August 18th, 2011, 1:55 pm
Good luck with the new project and good job with the Times!
Alfons — August 18th, 2011, 1:56 pm
Wow … what a surprise! (*french accent here with “surprise”), I’m sure you had loads of fun in … uhm … Tokyo ? Cuisine Tokyionaise?
Tito — August 18th, 2011, 1:56 pm
I read the last sentence like this:
“I have every intention of making The 4-Hour Chef the biggest thing I’ve ever done, and the lunch will be unlike anything the world has ever seen.”
Michal Palczewski — August 18th, 2011, 2:00 pm
I hate books with recipes that I have on my kindle. They are a pain to use and navigate. If anyone can revolutionize and make something work on a Kindle it is Tim Ferris. I am optimistic have my fingers crossed that a new standard can be set.
Steve — August 18th, 2011, 2:01 pm
Congrats Tim!! This is going to be awesome!
Can’t wait to check out the new book when it’s released.. I’ll add to my collection alongside 4HWW and 4HB.
Kellie Hall — August 18th, 2011, 2:03 pm
Congrats, Tim! You do everything bigger and better than the last time, so this is sure to be a mega-hit.
Pepper Yandell — August 18th, 2011, 2:04 pm
It would be nice to have a food photography contest, where you must submit pictures of meals that you’re putting in your book. Best picture wins a prize, and gets their photo in the book. Or you could have someone take all them so they’re consistent, but that’s no fun.
Alex Shalman — August 18th, 2011, 2:05 pm
Hey Tim,
I loved Four-Hour Body, and really enjoyed recipes out of your slow-carb cookbook. I really hope you continue to go via the Paleo-Primal mentality in this book, as we know that’s the healthiest way to eat in order to burn fat and gain lean muscle.
David Aase — August 18th, 2011, 2:05 pm
Great news Tim! I have no doubt that you’ll someday rule the world. Keep pumping out excellent content for all of us to consume!
Tutts — August 18th, 2011, 2:05 pm
I can’t wait!
CONGRATULATIONS on your Opening the Kimono event, I wish I could attend. I hustled very hard but came up short.
Like I originally mentioned, the spirit is willing but the wallet is weak.
david — August 18th, 2011, 2:07 pm
Of course: I’m one of the nerds and quickly checked out fourhourchef.com … and what I saw there was the worst “under construction”-site ever… Upload something funny for us nerds!
Ich hoffe Dein Buch hat grossen Erfolg und wird auch in Deutsch übersetzt!
Zai Jien!
Jason Soll — August 18th, 2011, 2:10 pm
Awesome! Congratulations, Tim!
I’ll be graduating college a month after the book arrives, so this will be perfect to take off campus for surviving in the real world without the delicious, healthy dining hall food served around the Claremont Colleges.
Looking forward to helping out in any way possible. Best of luck!
Abhinav Gulyani — August 18th, 2011, 2:14 pm
Hey Tim,
Congratulations! Its really awesome to see you with experimenting and growing with your life and its decision!
Best of luck and may this book be a record breaking one which reaches new heights!
Regards,
Abhinav Gulyani
Per Kåks — August 18th, 2011, 2:14 pm
Big congrats Tim! Can’t wait for the book. It would be interesting to have different sections for vegetarian and vegan recipes as well as tips for how to maximize protein intake while eating meat-less food, as that seems like something many veggies (especially exercising ones) have a big problem with.
Per
Vinay — August 18th, 2011, 2:15 pm
Congrats Tim! My diet has already changed significantly because of your books and blog posts. I’m thinking this is going to change it even further
Jason — August 18th, 2011, 2:16 pm
Awesome news Tim, congratulations. I hope there will be sport-specific recipes or guidelines. As a runner, it’ll be interesting to see your food recommendations for endurance athletes. Can’t wait – and let me know if I can help!
Michelle — August 18th, 2011, 2:18 pm
SOLD!!
I need some help to take away that ‘what am i doing’ feeling I get when I’m shattered in the supermarket at the end of a workday.
Looking forward to it!!
Michelle
Tanner Campbell — August 18th, 2011, 2:18 pm
TIM! YESSSSS! I didn’t catch a release date, did I miss it? When’s this things coming!? Congratulations yet again!
Michael — August 18th, 2011, 2:18 pm
While the Amazon publishing foray seems like the big news of this post, I’ll be very interested to see your new book when it comes out, Tim.
For most single men, cooking is the biggest stumbling block in their daily lives. I try to help them with some preparation and nutrition strategies, but it will be great to have another great cookbook to point guys to.
Any point-form teasers yet?
Justin — August 18th, 2011, 2:21 pm
Pretty epic announcement and I am sure this is just the first of many young authors to get on the amazon band wagon.
Congrats and maybe it will help me get into the kitchen more and make my wife happy
Marie-Pier Joubert — August 18th, 2011, 2:23 pm
I wish you good luck with this project. It’ll be quite an adventure.
Paul — August 18th, 2011, 2:26 pm
Tim: question from the library community. Do you know if Amazon intends to participate in the Cataloging in Publication (CIP) program at the Library of Congress?
http://cip.loc.gov/purpose.html
Doing so will ensure decent (i.e., non-shitty) library metadata associated with your book. No less than 1,337 libraries use a single common record for the 1st edition of 4HWW.
BTW Your name authority record at the Library of Congress is… unusual:
http://lccn.loc.gov/n 2006087353
“CIP t.p. (Timothy Ferriss) data view (“28-year-old serial vagabond and successful nutriceutical entrepreneur”; for 4 yrs. has taught a course at Princeton on career development, balancing life and work, etc.)”
Claudie — August 18th, 2011, 2:30 pm
Congrats Tim! I think you’ve officially become unstoppable
A. A. Zayd — August 18th, 2011, 2:33 pm
Congratulations Tim. I was hoping it would be The 4 Hour Mind. Maybe later
Sharyn — August 22nd, 2011, 9:06 pm
I second The Four Hour Mind (or Brain) please!!
Farid — August 18th, 2011, 2:33 pm
I hope there will be tips to also make the following dream come true:
“I have a dream that one day, my dishes will wash themselves.” –Farid Luther King
Brandon — August 18th, 2011, 2:34 pm
Great work Tim! I have loved each book in the 4-hour series so far. The 4-hour work week changed my life. I am currently on the slow carb diet and loving it. Keep up the good work.
Eric Daigh — August 18th, 2011, 2:36 pm
This is great news. Very much looking forward to the new book. Congrats on the well-deserved success.
Rob Nelson — August 18th, 2011, 2:37 pm
Congratulations Tim! I’ve lost over 20 pounds on the slow carb diet since July 1st using the single chapter in the 4-Hour Body. I can’t wait to see an entire book of recipes, because I am getting sick of eating spinach salads, steak, and beans!
Andrew Stafford — August 18th, 2011, 2:37 pm
I’ve followed you for closely for years. My intuition was telling me you were going to make a movie or do something in film? Can we expect something in that medium also? Congrats on the announcement bro that is HUGE!
Graeme — August 18th, 2011, 2:38 pm
Sounds like you weren’t expecting the news to be out. Good responses though. I’ll admit I was a bit surprised to hear about the new book since cooking hasn’t been something you’re known for (in fact, I think you’ve written several times that you don’t cook much and eat out quite often.)
But…if this is a book to teach people how to hack cooking, I’m all for it. There needs to be an easier way to let people without great culinary training discover how to easily cook meals they can enjoy. I’ll be excited to see how it progresses.
Denise Duffield-Thomas — August 18th, 2011, 2:40 pm
Well done Tim – This is huge news and it’s been such an honour to watch your journey and evolution to here. You deserve every part of this success.
I’m still pissed I’ll miss you in Melbourne (I’ll be in NY) though!
x Denise DT
Richard — August 18th, 2011, 2:46 pm
I’m excited to see how you launch/promote this one…
Congrats on being the first writer for Amazon publishing, Tim.
And… “The launch will be unlike anything the world has ever seen.”
I think everyone who follows what you do already knows that.
Keep it up.
Aron — August 18th, 2011, 2:46 pm
I saw this on facebook – first I thought you were kidding.
Congrats to the deal with Amazon!
As a small favor to a loyal reader, in this upcoming book can you please tell my friends it is perfectly normal to eat 4 hard boiled eggs, a salmon stake and bowl of salad for breakfast?
(ok the chocolate cake before and after was a bit too much, that’s on me)
ps I am only 80 kilos
JC McGuire — August 18th, 2011, 2:59 pm
LOL….I bought the 4 Hour Body a week or so ago and one of the last things that I read in it last night was something along the lines of, “I eat out twice a day, everyday, and basically have been for the last 5 years.” Or something along those lines.
Sorry, but when I saw this, that just jumped in my head.
Will be interesting to see what you cook up this time……haha…..yes, jolly good!
Heather — August 18th, 2011, 3:08 pm
Amazing! I wondered why you were up in our neck of the woods this week.
James M — August 18th, 2011, 3:25 pm
These questions aren’t necessarily for Tim, but perhaps someone can help me out. What is the difference between the new Amazon imprint and The Domino Project which is affiliated with Amazon? What are the pros and cons of going with one over the other?
Nick Reese — August 18th, 2011, 3:27 pm
Wow that’s big news! Congrats man! Going to be interesting to see how Amazon’s moves effects the traditional publishing.
Moritz Outsource — August 18th, 2011, 3:27 pm
“A good hockey player plays where the puck is. A great hockey player plays where the puck is going to be.”
Bravo Tim, maybe after this you will earn the right to be called the “Great One”!
Allen — August 18th, 2011, 3:36 pm
Sounds good. It was inevitable really. I’ve been working some similar thoughts out on how to set things up to eat better with less effort; prepare in bulk, find things that can be made very quickly, etc.
I will admit that the idea of amazon taking over publishing makes me nervous. Vertical monopolies are, of course, always the future.
MJ Curtiss — August 18th, 2011, 3:38 pm
This does not surprise but rather reaffirms what many people already know and feel is coming in publishing. By using an author Like Tim this will allow Amazon to show case what they can do right out of the box as far as audience reach and diversity of subject matter.
The ipad and Kindel have allowed a segment of the market that would probably never have purchased a digital book to leap decades of technology know how and arrive at a simple easy and enjoyable experience.More importantly one that will become the norm and will open doors for many authors who previously may never have had a chance to publish their content widely.
Now Tim will your budget for the “4 Hour Chef”
promotion be $20,000 or less?
Andrew Baber — August 18th, 2011, 3:42 pm
Wow Tim,
I didn’t think you could be writing a more awesome followup to your two current books.
Extremely excited about this one and looking forward to lending my expertise and support.
-Andrew
cr — August 18th, 2011, 3:52 pm
maybe “4-hour language” some day?
Skellie — August 18th, 2011, 4:13 pm
Hey Tim,
I’m a big admirer of what you do, but I think you may have to do some work to build up credibility on this topic.
In one of your previous videos you’ve outright said that you “don’t cook because you don’t like the cleanup” (http://www.youtube.com/watch?v=fd-7a_wdVZk). Food is certainly an essential part of your advice on eating healthy, but with a name like ‘The 4-Hour Chef’ I think most potential readers will expect the author to have culinary chops. You talk again and again about eating food prepared for you, but rarely have you described a delicious meal you’ve made from scratch. And no, egg whites in the microwave don’t count
There’s nothing that can’t be fixed with a good marketing campaign, but just beware that this particular long-time follower initially thought this post was tongue-in-cheek because you’ve professed to having such a troubled relationship with cooking!
Without perceived expertise in food and cuisine, I’m worried it will be difficult for this book to be as big as you hope. I do hope you prove me wrong though
Nick Abregu — August 18th, 2011, 4:15 pm
On ya mate! My mum’s whipped up some pretty awesome recipes! haha
Chase — August 18th, 2011, 4:23 pm
I’ll be interested in how you keep reader’s attention with the “4 Hour Chef”, and I hope it will be more than a recipe book.
Serena — August 18th, 2011, 4:30 pm
Love the maid picture
Nik — August 18th, 2011, 4:32 pm
Awesome stuff Tim! Can’t wait for another life changing book!!
Tristan — August 18th, 2011, 4:36 pm
Nice one, Tim. I’m excited to see how this plays out, and it will be great to have you as an ambassador for a new brand of publishing. It’s also very positive to see how you kept Crown in the loop throughout the process, and acknowledged their contribution and influence on your first two books. Best of luck with it and I’m sure the next one will be a big success.
- Tristan.
Jeffrey Bunn — August 18th, 2011, 4:44 pm
Very cool Tim!
Rob — August 18th, 2011, 4:48 pm
Can’t wait for the new book, and seeing a collection of slow carb recipes. Will submit a few of my own too.
Big congratulations on going with Amazon, a wise decision I’m sure.
Hugo — August 18th, 2011, 5:12 pm
This is awesome Tim congratulations! I am still working on implementing the 4-Hour Workweek lifestyle, it has truly changed the way I think. Hopefully I will catch up by the time this book is out! Cooking takes me too much time, so I usually cook only breakfast food, toast and eggs, this book will be really helpful:)
Marcel — August 18th, 2011, 5:28 pm
You should ditch the whole cooking thing and go straight to teaching people how to be a dentist. Cause that would be dentastic.
Tim Bailey — August 18th, 2011, 5:31 pm
I have both previous books which were outstanding and I plan on getting this one too. If you haven’t picked up the 4 Hour Workweek you should today. Then the 4 Hour Body and then this new one.
Thanks Tim for quality, humor and practical usefulness.
Kevin — August 18th, 2011, 5:35 pm
We have been talking about posting and/or sending in some slow carb recipes and videos for a while. I think this pretty much means we have to ante up. Thanks for the opportunity Tim.
Kevin and Natalie
VP — August 18th, 2011, 5:37 pm
congrats! hopefully they wont butcher the audio version like 4hb
Henry Brown — August 18th, 2011, 5:51 pm
Awesone, Tim! I can’t wait for it to be published.
Ryan Bradley — August 18th, 2011, 6:45 pm
Congrats Tim! I hope the recipes will include super rare herbs from Nepal that cause you to run 50 mph or gain 20 lbs pounds of muscle in three days.
Bennett — August 18th, 2011, 6:49 pm
Sounds like another great book in the making! I’ve got a product that would go great with it, I submitted the form request explaining what it is. Good luck with the 4HC, I’m looking forward to some updates along the way!
Edgar Neo aka The Twilgrim — August 18th, 2011, 6:57 pm
Congrats Tim!
Cheers,
Edgar Neo aka The Twilgrim
Matt Gallant — August 18th, 2011, 7:03 pm
Tim!
This is nothing short of amazing. Congratulations! You obviously deserve every ounce of success you get.
Keep on rocking!
Matt
P.S. Hope to see at at B.M. TedX is coming to our camp on Thursday. Play(a)skool 8 and espanade.
P.P.S. Would love to be a part of the book. Filling out the form now. We’ve evolved the Slow Carb diet on a few new fronts.
Stephanie Gerson — August 28th, 2011, 10:01 pm
Yo Matt – what *time* is TEDx at your camp on Thurs? I’d Love to come.
Paul — August 18th, 2011, 7:11 pm
Congrats!!! I’m looking forward to it and happy I don’t need to wait 3 years before we get another book ; )
Kathy — August 18th, 2011, 7:15 pm
Can’t wait to see it!
Robbie McCorkell — August 18th, 2011, 7:40 pm
I’ll be fascinated to see what you come up with Tim.
Funny for your next book I would have put my money on it being “The 4-hour Linguist”. I could never get that hang of languages, so would love to see that!
Andy — August 18th, 2011, 8:04 pm
Awesome Tim, I can’t wait. This will be a great supplement to The 4 Hour Body!
I love how you’re always shaking up the conventional systems for doing everything.
Good luck!
Matt Williams — August 18th, 2011, 8:28 pm
Great work man, odd topic choice though. Justification in a nutshell?
Varun B. — August 18th, 2011, 8:41 pm
This is pretty exciting news Tim. Good luck with your new book !!!
Josh Crosser — August 18th, 2011, 8:58 pm
4 Hour Chef or 4 Hour Linguist, I wasn’t sure which it’d be but I’m glad all the same. I’d say good luck, but you don’t seem to use luck very often. Good show!
Jeff Ramos — August 18th, 2011, 9:00 pm
If you can really help a vegetarian really take advantage of slow card, you already have my money. 4 Hour Body has changed the way I work out, but sort of failed me in the eating department. However, the idea of when to take protein supplements was helpful but I felt so lost with the eating since it mainly revolved around eating meat.
Other than that, really ready to see what you have in the works. Let us know your crazy scheme for pre-orders.
Jeff Ramos — August 18th, 2011, 9:01 pm
Sorry for the typos. Very long and fun day!
Farrell — August 18th, 2011, 9:07 pm
It’s been awesome watching your success over the last few years and it doesn’t look like it’s slowing down any time soon! You’ve dealt with the haters very well and I think that’s very admirable. I’ve seen critics tear you apart on their blogs only to mention they’ve never even read your books. What a display of ignorance. Keep up the good work Tim and I’ll keep buying your books and reading your blog.
Cheers,
Farrell
Gareth Barton — August 18th, 2011, 9:09 pm
Haha great idea but i thought you didn’t like cooking? Maybe my memory is getting faulty or something but in the 4 hour body you talked about mixing spinach and eggs and microwaving them to avoid more complex cooking. Maybe that was to avoid dishes. I can’t remember.
It’ll be interesting though. And congrats on getting the first amazon publishing gig. That’s a history maker.
I think it will be interesting too in that a meal that takes four hours would actually be very involved. The four minute meal seems more tim haha.
Good luck buddy. I’m already looking forward to it.
Bjorn Karlman — August 18th, 2011, 9:13 pm
Wow, THAT was unexpected:) But then, that’s what we all love to expect from you. CONGRATULATIONS on the very bold move! It makes sense on so many different levels. This isn’t about abandoning big publishing, it’s about stepping up to lead the revolution. You are the perfect pick for the role. You shrug off the status quo and you are at the front of a pack of new generation writers and readers that are inevitably gravitating to a digital future.
A word on the “self-help guru for young men” line… From my conversations with friends it seems that the “young men” were clearly part of the early adopter group that helped get the conversation started about your books and blog. I think that the 60/40 male-female split will equal out as ventures like this one with Amazon continue to improve awareness and correct misinformation out there. And as you said, the numbers from your Facebook Fan Page and blog analytics are encouraging.
Now for a practical question: The titles of “The 4-Hour Work Week” and “The 4-Hour Body” both sound like amazing recipes for 80/20 strategies and, as the NYT piece said, “how to get the most change…for the least amount of effort”. On face value, “The 4-Hour Chef” sounds more like slow cooking or high cuisine than time-efficient, high-impact meal prep. What kind of an angle are you taking with the book? I’m sure you’ve found an excellent way to position this newest addition to the 4-Hour series and I was just curious as to what it would look like.
Josh — August 18th, 2011, 9:14 pm
1st COMMENT!
looking forward to this book, and im in NY for a year doing some of my own lifestyle design and business experiments
P.S.
Trader Joes
bought the Blue Fin (white) and thier is a Green Fin (red) …. that i just had to buy out of relative curiousity its was not bad at all, total money spent, less than 10 dollars.
Question
couple years ago i tried to design a desciplen of certin intakes of food that would promote optimal health, the 2.5% so to speak, lacked the proper knowlodge and never got around to really getting a compitent handle on it but did well, any chance you disigned something like this for yourself?
Jamie — August 18th, 2011, 9:25 pm
Tim,
Love your stuff man!!! Keep up the great work!
best,
Jamie
Alex — August 18th, 2011, 9:35 pm
Congrats Tim! Next step should be you, Bezos and Rose on a Random Show.
racann — August 18th, 2011, 10:00 pm
Like , Really Tim??? Another 4 Hour Again? jeez… I mean, I brought your first 2 books, but, geez…
Michelle — August 19th, 2011, 1:16 am
Hey, heard of ‘Chicken for the soul’ ?
The future is endless!
Mx
Nick — August 19th, 2011, 7:37 am
I gotta say i feel a bit disappointed by this. And it’s hard to put my finger on exactly why.
It seems like you’re cashing in on your brand announcing the next book only 9 months after the last one. And on a topic that you don’t appear to have a lot of demonstrated experience in.
I really enjoyed 4HWW – it basically gave me permission to change my life completely, and I’m experimenting now with 4HB… admittedly with limited success.
I hope you’ll prove me wrong and push the envelope again as you have in the past but right now it just doesn’t look like you’re doing that.
S — August 20th, 2011, 9:27 am
I agree.
Further, the titles of 4 hour body (and now) 4 hour chef don’t make sense and aren’t that interesting.
I guess I’ll just have to come to terms with the fact that a book like 4HWW comes every 20 years.
Peter — August 18th, 2011, 10:11 pm
Nicely done. When is the book coming out?
LostIntrepid — August 19th, 2011, 12:04 am
The new title, I guess, is a natural progression from FHB. However, what’s exciting is there’s so many ways you can go with this. Obviously the book is about ‘hacking cooking & eating’, but what does that mean for someone like myself who already cooks every meal from scratch?
Looking forward to perhaps you grouping up foods into some kind of recipe formula. Also expect there will be some Paleo, and I’m really hoping you’ll cover off raw food.
I really enjoyed Jamie Oliver’s ’30 minute meals’ book here in the UK, his philosophy is all based around making a 3 course meal in half an hour. Perhaps you’ll go down this route?
I also hope one day you can get back to writing more on the lines of starting businesses, venture capital etc. This is your true strength & have so much to offer.
Happy writing, can’t wait.
Petru — August 19th, 2011, 1:48 am
Filled in the form! Can’t wait to get this goin’!
Best of luck Tim and the rest!
Marshall Jones Jr. — August 19th, 2011, 1:48 am
Early April Fool’s? :>)
It doesn’t seem real to me either.
-Marshall Jones Jr.
Michael A. Robson — August 19th, 2011, 1:51 am
You can cook?
David Kurkov — August 19th, 2011, 1:51 am
Very cool!
Is the new book going to be an actual hack on Cooking Food? Or will it be a recipe book like “Slow-Carb Cookbook, Volume 2″?
I admire you for being brave with experimenting.
Wish you all the best with it!
Vanessa — August 19th, 2011, 3:58 am
I’m a fan, but I must admit I am O_O
Waiting to see what you could possibly pull off in the area of cooking that would be anywhere near as good as 4HWW and 4HB.
Amaze me!
Thomas — August 19th, 2011, 5:30 am
First and foremost congrats on the accomplishment!!! I really enjoyed both the 4 Hour Work and Body. I will surely pick this one up as well. I am still working on my muse from the 4HWW but things are looking up!
Matt — August 19th, 2011, 6:48 am
This is sweet. It would be awesome if you add in a whole section of Mass-gaining meals, but not that bs you get from Flex magazine. Maybe add a supplementation routine as well? Looking forward to this. This calls for a new Random Show.
Heather — August 19th, 2011, 7:56 am
How exciting! I’m currently teaching cooking classes to show busy people that healthy cooking does NOT have to be a chore – there’s certainly a need for this!
Congrats!
David Hedges — August 19th, 2011, 9:29 am
Uh, I would expect nothing less from TF!
Anouar — August 19th, 2011, 12:52 pm
Nice try! (referring to the picture)
Teresa McEachern — August 19th, 2011, 3:31 pm
Congrats on the Amazon deal! I await the cookbook with bated breath – and look forward to seeing what you do for the launch.
FYI – Alexa says that your audience is predominantly male, age 34 & under, without kids.
As the master of metrics, what way do you think is the most accurate in measuring the age, gender, etc of readers? (There’s lots of talk in internet marketing to creating the “Ideal Customer” based on such statistics.)
Shahar Nechmad — August 19th, 2011, 5:08 pm
I just wanted to suggest having a recipe for Shakshuka.
I’ve been living in the US (coming from Israel) for about 4 years and this is definitely my number one choice for “cook for your girlfriend – third date” meal.
It’s so simple to make, but for Americans it looks and taste so exotic that it creates the best ever effort to result ratio. Works on any girl like a charm
Bonus: It is made mostly from eggs, tomatoes and peppers so it is healthy and has no carbs.
Side note: We once cooked for al of Yossi Vardi Kinnernet and made a Shakshuka from 68 eggs. Probably the largest Shakshuka in the world…
Tracy A — August 19th, 2011, 6:10 pm
Not sure I can wait for this to come out – I’m new to the SCD and definitely needing some inspiring recipes!
Thanks for everthing, Tim …
Will — August 19th, 2011, 9:06 pm
I though you were done with writing books for a while!
my wallet is unhappy that I have to buy another TimTim book, but that’s how it must be.
Quick question- are there any paleo recipes in the book? Will it elaborate more on the science behind the slow-carb diet? I’m the biggest nerd you’ll ever meet when it comes to diets so I’d love to see it!
Thanks
Will
Kim Allison — August 20th, 2011, 2:40 am
I couldn’t put the 4 hour body down.. I bought it on kindle and read it using my Samsung Galaxy Tab (and phone as well).. The other day, I had to drive 3 hours to another City and I wished I could press a button and make my kindle start reading out loud to me..
(please tell me if this is already a function that I haven’t figured out yet!!)
Xenocles — August 21st, 2011, 8:44 am
Actually, it is! There’s a text-to-speech mode. I don’t remember how to get there without my Kindle in front of me, but it’s probably in your manual.
The Rugted Gent — August 20th, 2011, 7:07 am
Mr. Ferris,
I’ve been a fan every since the release of The Four Hour Work Week. I think you have done a lot of good for a lot of people. I have been an expat now for three and a half years and was inspired by you to take the leap. My life has been incredible since your book helped me reach escape velocity. Here are a few good articles I am sure you will all enjoy.
http://www.theruggedgent.com/2011/02/27/what-is-a-gentleman-2/
http://www.theruggedgent.com/2011/07/17/what-is-a-dandy/
daddymack — August 20th, 2011, 7:15 am
Hey
Congrats. The four hour chef will be great. I hate to cook but love to eat. Can’t wait for the cooking tips (although, if I were a better student I would have outsource cooking long ago). The next, next book should be ‘the four hour mind: how to hack the human brain!’
Rickard — August 20th, 2011, 8:17 am
Tim! I loved your interview with David DeAngelo. I’ve been doing BJJ for a couple of years and I seem to be the slowest learner ever.
I’m determined to become good by figuring out what more successful grapplers do differently. Any advice at all?
Sean — August 20th, 2011, 9:55 am
Hi Tim,
Congratulations if it is anything like your other books I am sure it will be fantastic.
I must admit, based on some of your blog content, I was expecting your next book to be the 4 hour mind or 4 hour spirit/philosophy were you are travelling the world picking up and testing the best and most effective techniques for mind/mood boosters/brain development/philosophical/spiritual development. issues. It may be something you would think about doing in the future.
Good luck with the new book, hopefully we will become masters in the kitchen!!!
Sean
Daniel V — August 20th, 2011, 10:03 am
Tim that is awesome I cant wait to see where this takes ebooks. I am imagining interactive versions with links and videos and all kinds of cool stuff?!
As for the 4-Hour Chef, you need to check out Spencer Walker from “Cook to Bang” I have a feeling that you will love his recipes and writing style.
Tim Chaves — August 20th, 2011, 10:29 am
Cool! Also really liked your appearance on Chase Jarvis the other day. Nice work.
Andy Dunn — August 20th, 2011, 12:14 pm
Congratulations Tim, thats really great news. Hope to see some nice vegetarian slow carb recipes in there
Chris Kummer — August 20th, 2011, 12:33 pm
With all the philosophy throughout his current two books I was guessing his next book would be “The 4-Hour Mind” somewhere along the lines of how to spend 4 hours a week to make your mind your greatest ally. It seems like Tim tested his audience for food with that e-book he released a couple months ago. Remember testing people? Best of luck with the book. I look forward to checking it out.
Jenn — August 20th, 2011, 1:39 pm
Congrats! I think Amazon will be a GREAT opportunity, and following up the 4hb with a cookbook is great!
marta — August 20th, 2011, 1:45 pm
i’ve been on the slow-carb diet for 3 weeks now and am beginning to realize that it’s not for me. i’ve no problems with weight or fat but enjoy experimenting. however, as a caffeine-free vegetarian, i’ve never felt so exhausted in my life. and no, not from not enough calories and the like. because of the DGW days during which i get headaches and after which i get sleepless nights (caffeine and sugar – hardly surprising). it takes me at least two days to recover and quite frankly, with the same boring food over and over again to recover to, it’s simply not worth it. i like your attitude but upon finding out how many injuries you’d had i thought you’re not the person i’d trust with regards to body treatments. so no thanks, the new book is not for me.
Michael C — August 20th, 2011, 2:03 pm
Can’t wait. I already experiment a lot with my own 4-hour recipes so I will be really interested in the ideas in this book.
Glenn Dixon — August 20th, 2011, 3:51 pm
Dude. Now you’re launching publishing divisions? Wow.
Tom — August 20th, 2011, 9:49 pm
Don’t hire the same proof readers. 4HWW for kindle is full of typos.
jim — August 20th, 2011, 11:34 pm
sounds like another cash cow tim
content be damned!
Cami — August 21st, 2011, 5:31 am
I’ve been trying to do the 30grams of protein within 30 minutes of waking up. I eat eggs but I also like eating hemp seeds and drink a lot of hemp milk for protein. The hemp seeds I saw have carbs. Would I still lose weight eating those for protein in the morning? Are they ok for the low carb diet? Also do you think it’s possible for vegetarians to do the low carb diet? Any suggestions? Thanks!
Bill — August 21st, 2011, 4:13 pm
1 OZ of hemp seeds has 10 grams of complete protein. Thats good. It has barely ANY carbs at all. 2 grams, with 1 being fiber. It might as well have none at all. Plus, it has 13 grams of good fat. Thats good too. The slow carb diet can be done by vegetarians. Do you have the book? Its all covered in there. You should get the book.
Denise — August 21st, 2011, 7:38 am
Question:
I’m trying to find the videos from winners of the round the world trip Tim offered. Really inspirational, so hope someone can redirect me.
Thanks
Patrick Hitches — August 21st, 2011, 12:19 pm
Once again, I am impressed by your overall ability to conquer all that you do! Solid work brother…
Dave — August 21st, 2011, 3:02 pm
At this point, the only mistake you can make is to cross over into mainstream filmmaking. The majority of moviegoers in America would never have the patience to sit through “The 4-Hour Movie.” Or would they?
Bill — August 21st, 2011, 4:05 pm
Best tip from the new book: Goto google, type in the food you have lying and then recipe.
Example: shrimp butternut squash or mushrooms beef eggs
Pretty much anything works and google will find you a recipe or 1000 for what you have on hand.
There is also a bartender web-app like this but you will have to look it up yourself.
Cheers!!
Great Job Tim
btw, A 4-Hour Travel WEBsite could be great, if done right
Bill — August 21st, 2011, 4:08 pm
The examples should be: shrimp butternut squash recipe … etc
Tim — August 21st, 2011, 10:58 pm
I’m wary of buying your stuff now, Tim.
Helped out on the 4HB with a similar survey. Was offered a free copy (had bought one anyway).
Paid for international shipping (I am in Oz).
Never saw the book. Emailed your PayPal contacts, Tweeted at you, nothing.
Charlie Hoehn — August 25th, 2011, 6:10 pm
Tim- Just sent you an email. I’m so sorry about the confusion and delay, we’ll get this taken care of ASAP.
Charlie
Ariel Levin — August 22nd, 2011, 4:03 am
Hi Tim,
I was actually expecting THE 4 HOUR BABY to come out next but 4HC sounds cool too. I just bought a Kindle this week (how timely) so I will be purchasing your new book. However may I suggest a splash proof Kindle cover to be shipped separately as an accessory to prevent kitchen disasters? By the way I’ll be translating a couple of your post to Hebrew today. I hope you don’t mind – full reference and Amazon links will be added.
Phil Drolet — August 22nd, 2011, 5:07 am
Hey Tim,
Stoked to see your new project finally unveiled!
I’m a firm believer that cooking well is a key pillar to being healthy, and making healthy+tasty+easy dishes is much simpler than people think.
Looking forward to see what you can come up with!
Cheers from Australia,
Phil
Simon R. — August 22nd, 2011, 5:10 am
Read 4HWW and 4HB and will also read 4HC.
Hope it will be as awesome as everything you’ve ever done before!
Now I’m heading back to my 5-beans-lunch, would also be an awesome meal for your new book though…
Dan — August 22nd, 2011, 9:01 am
Hi Tim,
4-Hour Security…Thoughts?
Thanks,
Dan
Duane — August 22nd, 2011, 9:05 am
Will the food in the book be along the recommendations of meals in The 4-Hour Body (i.e. slow carb meals)?
Congrats on working with Amazon. I’m hopeful that they’ll actually find a way of releasing your book on the Kindle without OCRing all the text. which seems to be the norm on many books these days.
NCA — August 22nd, 2011, 12:13 pm
Hello Tim,
It was good to see you this weekend, we can talk more about the book and it’s launch date and many more specifics next weekend.
Best,
Noel
john — August 22nd, 2011, 4:10 pm
Hi Tim,
I have thought of the idea of an academy for awhile. I coached soccer for many years which led to Brazil, world class players, copa cabana fifa agents etc etc. I have thought if a learning centre, school or what have you which taught intensely in one month blocks with world class experts, in dance, language public speaking, so many subjects of learning!
I have recently found your site and find you to have thought well about the same subjects as well as following them up all round the world.
I am in Vancouver , Canada and would like to look at starting a learning centre with you.
Please contact me if your interested.
John
john — August 22nd, 2011, 9:22 pm
Tim,
Congrats….and it was great hearing you this past weekend. If you need someone to do some taste testing….I am your guy!
David — August 23rd, 2011, 2:00 am
Hi. Tim
4 Hour Chef is a good idea. I think a lot of people were kind of confused with the 4 hour body. Partly because of its organization, Partly because of the abundance of medical “stuff”. Overall Something was lacking that prevented normal people(not fitness professionals, or nutrition experts) from dreaming up their own slow-carb recipes. Maybe “healthy” sounded “expensive”.
4 hour chef will do well because most people who are exposed to the “4 hour” lifestyle want to have the 4 hour body. if the 4 hour chef has clear cut instructions, it will be great. unfortuantely, 4 hour chef has to be innovative with a variety of low cost (for normal people with yearly income less than $35k, less than $400 food bugdet for a family of 4 ) recipes. if it is not innovative, most people will think it is not “4 hour” worthy and the brand will suffer. If it is not low cost, it would seem that tim and the “4 hour body” is all a rich man’s joke to sell product. This will mean that a normal person cannot participate in the “4 hour” world which is really really bad.
on the upside, there is certainly a great need for such a book. yes, it kind of looks like tim is cashing in, but can we really expect tim to not cash in? he is a entrepreneur after all. “4 hour workweek”, “4 hour body” was created by tim’s profit motive so why should it be different with the 4 hour chef? besides there is a need for innovative cooking.
A lot of people are doing with less and working more, which means cooking more instead of eating out. of course anything organic/natural cost about 3 times more. And cooking takes time both in the preparation and clean up. So if tim can show a way to cook healthy, inexpensive, and convenient, he might have a winner. Most importantly, he has a built in fan base who are waiting and willing to give anything tim dreams up a try just for the experience.
Its a tough assignment but I would greenlight the 4 hour chef.
good luck.
RobM — August 23rd, 2011, 5:09 am
Can’t wait to see what the book will be like. Part slow carb diet, part interesting recipes from around the world? I wonder what Chefs he has worked with to produce the book? Gordan Ramsey would be great to get onboard !
Ana — August 23rd, 2011, 11:09 am
Dear Tim and his team
I just watched your fabulous conference in TED and I have felt powerful and happy. Your conference is very stimulant, entertainment, funny and interesting. Congratulations.
I am writing you because I have two goals to overcome, one of them more important for me. so I start by it.
I am in China studding Chinese.
Like you, I have always considered very bad at languages but I am very interested in ancient Chinese culture and I said me ” why the hell do not I try?
I have to say you that I left my country in full crisis, I am Spanish, and I quit my job, I have been almost twenty years working in television… very boring. Now I am here in China, in a small village called Dali, very beautiful and quiet. Oh my god…
I spend all the day studding and my improvement very very very slow, and I feel a little bit impatient.
Lately I wonder if I’m really being effective, and for this reason, I am writing you: I want to improve my performance and I do not how.
You fond the table of kanji and have successfully synthesized in a few sentences of a language structure. Do you think that I should do the same? There is a table of Chinese characters like in Japanese? What do I have to do to learn to study?
If you have time we could chat via email this issue.
Thank you very much beforehand.
Regarding the second problem … is a bit ridiculous and in deep it does not bother me much…
By the way, my name is Ana.
thank you so much.
Ana
Kev — August 23rd, 2011, 12:36 pm
congrats Time. Very cool – though go easy on the beans for those of us who aren’t quite as keen on them
elamb — August 23rd, 2011, 4:07 pm
looking forward to the next book.
getting through 4-body
trying to own my own time.. working a little at a time. I am wondering
wwtfd – what would tim ferris do?
Kathy — August 23rd, 2011, 4:54 pm
I’d also like to see some convenient meals with your label in the freezer section of my local grocery… it’s impossible to get a frozen meal without carbs.
Lee — August 23rd, 2011, 5:29 pm
Hi Tim,
I love the 4-Hour Body and am getting results with it already. Today I met a lady who used to be your friend but, four years ago, accidentally pissed you off. She’s a really sweet person worth forgiving.
Lee
Iain D — August 23rd, 2011, 5:50 pm
I agree on the Kindle stuff. I got one for Xmas last year and I’ve found it’s broken a mental barrier of mine around buying books. Before I would live off library books (Toronto has one of the best libraries in the world) but now I’m used to paying for books I buy more dead tree versions as well.
Looking forward to the book. Honestly, if it weren’t you writing it; I probably wouldn’t buy. I consider myself a pretty good kitchen-hacker to begin with. (Alton Brown taught me quite a bit) I’m curious to see what you’ll come up with. Health benefits and versatility of cast-iron pans? Or too much hassle to maintain them?
Valerie — August 23rd, 2011, 6:55 pm
Meh! I saw you cook eggs and spinach in the microwave in a video.
You writing a cookbook would be like ME writing a fitness book.
I guess if you can make some good cash by putting your brand on it and publishing recipes from folks that *can* cook, more power to ya.
I’ll be skipping this one.
Michael — August 23rd, 2011, 7:51 pm
As someone who has bought both the four-hour workweek, and 4HB, I don’t really know why I would buy this new book. You are qualified as a chef? I must have missed that.
I hope you prove me wrong, but I’m skeptical.
gary martins — August 23rd, 2011, 9:22 pm
Congrats Tim!!
LEAH — August 23rd, 2011, 10:29 pm
Can’t wait! I’d love to see some breakfast recipes in the mix..
Jeff Nabers — August 23rd, 2011, 11:09 pm
Congrats, Tim!
Your level of enthusiasm about Amazon in an earlier “Random” vid was about as high as mine always is.
I love Amazon. Their Prime program has changed the way I buy almost all my non-food products.
It’s great news that you & Amazon will work together!
– Jeff
Stephen Angell — August 24th, 2011, 3:45 am
I do believe that’s the best photo of you ever
Stephen Angell — August 24th, 2011, 3:46 am
I thought it was going to be 4-hour Language Learning next?
Jonathan Lunger — August 24th, 2011, 7:16 am
Congratulations Tim, looking forward to checking it out!
Michelle — August 24th, 2011, 7:27 am
“blog analytics show a 60/40 male-female split, and the latter percentage is growing faster than in any year prior.”
It’s probably the 4 Hour Body chapter on the 15 minute female orgasm, Tim
As a single lady, I’m hoping perhaps I’ll meet a guy who’s financially, geographically and time independent thanks to the 4 Hour Workweek, is totally ripped and has superhuman endurance thanks to the 4 Hour Body and for him to have perfected THAT chapter.
Now you’re going to teach him how to cook too? Wonderful!!
If you can just do a further book on the 4 Hour Domestic God – how to use the washing machine, laundry basket and toilet seat, I think you will have
earned the eternal gratitude of womankind the world over…..
Katie Morton — August 24th, 2011, 7:34 am
Tim,
I was glad you addressed the PR positioning battle of labeling you as a “young men’s self-help guru.” As a female fan of both 4-hour workweek and 4-hour body, I think you do a great job of speaking to all demographics. I’m sure there are plenty of grandmothers out there who have learned a thing or two from your experiences.
Can’t wait for the 4 hour chef!
Cheers,
Katie
Susan@Paleo Recipe — August 24th, 2011, 8:33 am
Sounds fantastic and a natural follow up to the 4 Hour Body, where you focus on the slow carb diet. I like to be a little more aggressive in my carb knockout approach! I think legumes can be toxic to most peoples’ systems and I have never hound the “digestive aid” need for them when eliminating grains. I eat plenty of vegetables instead and that seems to keep me flowing fine!
Kyle Reed — August 24th, 2011, 8:38 am
I am very excited about this book. Wish it was coming out next week. The slow carb diet helped me lose a ton of weight and get back in shape. Cannot wait to see what this does
Chris Stott — August 24th, 2011, 8:48 am
Hi Tim,
Firstly congrats! This is awesome coverage.
Secondly, you are absolutely the right person to help lead the charge to the new way of publishing. As a very long time fan, I would be disappointed if you didn’t continue to push the boundaries.
Thirdly, I hope there is a chapter “How to cook the perfect steak” in the 4HC.
Peace,
Chris
Red Denal — August 24th, 2011, 9:01 am
I am looking forward to have a copy of your new book, can’t wait for 2012. Definitely this one is another best from the 4-Hour Guru.
Walter — August 24th, 2011, 9:26 am
Congrats Tim! I may be the only person not feeling this idea. Mainly because i am a vegan and don’t think you will have anything in there to benefit me. I congratulate you on your success! On the other hand the four hour travel book sounds like an fantastic idea! Please pursue!
Chris Odell — August 24th, 2011, 11:26 am
Nice Tim, gratz.
Be sure to check out Michael Pollan’s books if you haven’t already, they have influenced my cooking style greatly.
Roxy Rogers — August 24th, 2011, 11:27 am
TIM! Congrats and Thank You!! And, I don’t mean just for the upcoming recipes, which I’m sure will be fabulous.
You’ve given ebook authors everywhere a HUGE boost on so many levels. When I saw the announcement come out in Publisher’s Lunch I did flips through the house!! (okay, more like snoopy dances, but still). What you and John Locke have done this month, in albeit very different types of deals (and content), is more proof that ebooks are not a fad and that consumer-driven content models are (finally!) beginning to replace the old models of publishing. Your leap into that new model helps the rest of us to create additional possibility in our own efforts. We often struggle under the weight of others’ doubt and mountains of resistance to change . . . Meanwhile we pep talk ourselves into staying on that road less traveled, knowing it’s the right one for us. I believe the trailblazing you and others are doing will become Main street by this time next year.
Another author friend and I took the leap ourselves, and we’re both releasing our fiction in Q4 to Kindle and other digital channels. Publishing no longer feels like navigating land mines in a vehicle someone else is driving! It’s now an exciting journey, full of adventure where I get to do the driving for my own career and content. Many thanks for the tools and inspiration your books have given me. Continued success to you!!
Melissa McDaniel — August 24th, 2011, 11:32 am
1- not sure why you failed the Maid Cafe audition…perhaps it was your outfit.
2- please include some veggie chapters or veggie options in the book.
3- 4-hour travel sounds great. So does 4-hour wine.
Nate — August 24th, 2011, 11:38 am
Hey – looking forward to the book – “chefing” is a great topic for hacking.
Mark — August 24th, 2011, 11:51 am
I’ve thoroughly enjoyed the 4HWW and 4HB. I eagerly anticipate your next work. I’m impressed with your ability to continually test yourself and maintain such scientific integrity. Keep up the good work.
One thought, perhaps you could dive into Religion.
Its something I’ve personally spent over 4 hours learning and studying obviously, but your spirituality is the glue that holds all these “how-to” experiments together. Perhaps a world tour of the great religious leaders of the day would provide readers with a buffet of options.
We all have faith in something. Whether our own abilities, our passive income, our political system, or in something we describe as God. For me, after years of research and personal journey, I’ve found Jesus Christ to be the most convincing historically and personally. Many others obviously do not, but not many are capable of articulating their own positions. Perhaps if you start the conversation, a new surge of interest would follow, encouraging others to really get their own belief system in check. God knows, as the world teeters on economic collapse and we are confronted with natural disasters and wars, that we should at least address the main questions of mankind, i.e. How did we get here? Why are we here? What happens after we die? Cool?
By the way, I’m a huge Crossfit fan and really enjoyed your 4HB coverage. Kelly S. and Brian M. are fantastic.
ParisLove — August 24th, 2011, 12:17 pm
You are this decade’s Robert Kiyosaki, sort of. People value lifestyle more than they do wealth today, and being strong and healthy is vital to living a good life. Looking forward to the new book, I love to try new recipes.
Mike Alves — August 24th, 2011, 12:17 pm
Hi Tim,
Congratulations.
Best of class to best of class would not be NY Yankees to LA Lakers, but rather, (uggh) NY Yankees to Boston Celtics.
Mike
Alicia — August 24th, 2011, 1:52 pm
Marry me, Tim! You inspire me like no other.
Nicole Zanger — August 24th, 2011, 2:23 pm
I am about to finisch your 4hourworkweek-book… You are a phenomenon (and quite hot by the way!) Greetings!
Stewart MacDougal — August 24th, 2011, 2:35 pm
Any recommendations for pregnant or lactating women will be valuable. My wife and I are planning on conceiving soon!!!
Cheers!
HEATHER.D — August 24th, 2011, 3:07 pm
Uh! I’m THRILLED. Had my fingers crossed you’d pull off a cookbook.
Can’t wait –
Belle — August 24th, 2011, 3:43 pm
Congratulations and nice work on keeping ahead of the market.
I agree with your note on being female friendly and accessible for all ages, I’ve recommended your stuff to almost everyone I know, from 19 years olds looking to increase muscle mass to retirees looking to lose weight to every colleague and business person I know who doesn’t realise how much time they could be saving using your four hour techniques (and every guy I know for the female orgasm chapter!).
Such great content in such accessible formats, thanks again for your constant mission to share the most efficient ways to get the most out of life – every time I have to learn a new skill you’re the first place I look to see if you’ve found a more efficient way for me to learn it, and you usually have! You’re a gun
Natalie — August 24th, 2011, 4:03 pm
Congratulations Tim!
I’ll look forward to 4HC.
The slow carb diet definitely demands creative meals.
Thanks to your info in 4HB I found an ART specialist who thinks he can reverse a shoulder injury that has been restricting me for about 10 years and clear up the aftermath of several accidents. I am in agony right now (1st treatment today) but the idea of a pain free future thrills me. Thank you so so much!
I’m thinking the next 4H book will be The Four Hour Photographer.
Alles liebe
Natalie
Sweeney — August 24th, 2011, 4:47 pm
Just had to say CONGRATS!
Lou — August 24th, 2011, 8:57 pm
I congratulate you Tim. I enjoyed your other books immensely and I will probabaly give this one a shot.
Sorry, I really want to be more supportive and jump on the band wagon but am struggling a bit with you being the “expert” on cooking. Go back and watch yourself on youtube http://www.youtube.com/watch?v=fd-7a_wdVZk – I know I have seen other videos where you almost seemed to be eatinig out of necessity and taste was second at best. I will always support your efforts and I hope your kill this one and make me “eat” my words.
The Amazon platform is great, Seth Godin has done amazing things with the Domino project.
Again, I sincerely wish you success and hope you prove me wrong on this one.
Greg Paull — August 24th, 2011, 10:22 pm
Tim I hope you combine some of your concepts into special recipes. Like vitamins or nutrients from certain foods that help you perform better. Please come up with different recipes for protien bars, shakes, cookies that will help us perform better for a specific need or illness or sex. Your have shown how great you are at identifying what and when things work in the body now give us the recipes and do 80 percent of the work so that we can benifit from only doing 20
And I will push your book the way I push the other two!!!!!! Keep up the great work
Greg
Jared — August 25th, 2011, 12:55 am
Are you possibly going to work on the Four Hour mind? I heard from someone that you might be doing that in the near future. This book sounds just as amazing though.
Toki — August 25th, 2011, 12:57 am
Congratulations Tim! I have learned a lot from your 4HB and feel I have gained much knowledge from it. Looking forward to 4HC!
Ernesto — August 25th, 2011, 2:28 am
Tim,
Why not “The 4 hour investor”…
I’m sure we can find some methods to make profit with the money we earn.
(And then… we will be able to reach “The 0 hour workeek” status.
Interesting thinkline. Isn’t it?
Tell me something.
Generic Induction — August 25th, 2011, 6:54 am
“The 4 hour chef” – the name is really attractive but it is not still clear what is going to happen but I’m certain that it would be really interesting and definitely we will like it. This new book will definitely be good.
Andrea — August 25th, 2011, 10:13 am
If 4 Hour Chef has a bigger launch than 4 Hour Body did (which was huge and stupendously popular) then I can’t wait to see it roll out! Congrats on being the first in an exciting new endeavour!
Enrique — August 25th, 2011, 10:53 am
i wanna buy electronic versions of every book tim has out, but i wont pay the same as for the paper edition, wich i wont buy mainly because i just dont buy paper books anymore
what i wanna say is, lets price em better (aka cheaper) so they’ll be bought by the thousands
LavaLink — August 25th, 2011, 2:26 pm
Wow Tim – what a long way you’ve come in such a short time! From being rejected by all publishers but one to having the publishers fight over you!
First, congratulations on all your success so far. You entirely deserve it and I respect you very much, however…
Not to be critical or anything, but take it for what it’s worth: The 4 Hour Workweek was a really exciting book. It was a game-changer. It was something to be excited about. For two years I kept it on my bedstand during the tough times as hope that I could get my life back in control.
The 4 Hour Body has some really useful information and you put a lot of work into it. But it’s not a life-changing book, not in the sense that 4HWW was.
I’m not sure that the basis of “4-Hour Chef” is something that a person can get emotionally fired up about. It doesn’t back the same kind of charge.
Anyway… that’s just some feedback from your audience. Good luck in all your endeavours and will continue to follow your content and support you.
Kim Allison — August 25th, 2011, 5:55 pm
I disagree! the 4 hour body HAS been life changing (for me), and a cookbook to compliment the changes is a VERY empowering tool…
john t — August 25th, 2011, 6:47 pm
I second the disagreement
John Taumoepeau — August 25th, 2011, 7:16 pm
In response to Lavalink. I believe that its just one of those things, where it depends on your perspective.
The 4HWW, I loved it and am working on changing my life up to be more successful at accomplishing it’s priciples.
The 4Hourbody……BIG TIME LIFE CHANGER for me. I’m not trying to create a philosophical argument here, but it is the way your framed your statement. You said it was feedback from “your audience” I consider myself part of the audience….so I had to disagree.
I don’t remember holding an election that proclaimed you “speaker of the audience”.
I am looking forward to the 4HourChef, because I have challenged myself to become a better cook based on the 4Hourbody foodplan. Additionally I got to hear Tim speak at OTK and this books is going to be awesome!
Patrick Hillis — August 25th, 2011, 7:26 pm
Hey Tim,
Love your stuff, obviously. Was thinking about what’s saved me the most time cooking and has got to be a counter top grill (something foreman-esque). If you could throw in some kick-ass recipes for that it would be much appreciated and indulged in.
Darya — August 25th, 2011, 10:37 pm
The 4-Hour Chef from the dude who wouldn’t boil lentils a year ago?! I can’t wait!!
And naturally, I’d love to help in any way I can. I was the ultimate kitchen retard before I discovered the farmers market (I’d been known to burn water on occasion).
Also, the Lakers reference warmed my heart
Shawn — August 26th, 2011, 9:49 am
PASS!! Terrible. With so much to offer and share with people after all the success you have worked so hard for; you decide to do this. No doubt it will earn you lots of money but you have lost your way….
Scott Brown — August 26th, 2011, 10:15 am
Tim,
Congratulations on the new book! Any plans for The 4-Hour Body in Spanish? I have several friends here in Mexico who it would be great for!
Jen - Personal Trainer Miami Beach — August 27th, 2011, 10:04 am
I actually just started to follow your blog a few days ago, so I can’t really gauge if you “lost your way” like Shawn says. In my opinion it’s always good to go new ways and try new things!! That’s what makes life interesting.
I’m sure this book will be a great success!!
Jen
Tom — August 28th, 2011, 4:53 am
Hey Tim,
I gotta say I loved the 4HWW and think its your best piece of work to date, I have also put your ideas on weight gain into practice and have to say you’ve revolutionized the way I workout, although I have to say I don’t quite like the shift of your blog content into working out and cooking principles, I’m a travel and muse buff at heart! I’ve got to say I was a bit disappointed about hearing the 4 Hour Chef was your next venture as this would appear to spell another shift in blog content which I love so much. Especially because I was super psyched to hear you may be turning your attention to learning music.
All the best for the 4 Hour Chef Tim, not really my cup of tea but I’ll keep an open mind!
Jeremy Page — August 28th, 2011, 4:22 pm
Stoked for the new book, Tim. As a single dude wanting to eat well, of course I am going to cop it. And since I know you pay attention to your fan-base feedback, put me down for yet another “4-Hour Travel” vote. Everyone knows you would kill it. Until then, I will be looking forward to some dope cooking hacks.
Khaycee — August 28th, 2011, 5:55 pm
Hi Tim,
Are you going to write a book on 4-hour language learning? Please do!
Marya | Writing Happiness — August 29th, 2011, 3:49 am
What I would like is a 4 minute chef – preferably my husband. Now that is an idea …
jonathan O' Mahony — August 30th, 2011, 8:39 am
I very much want to try PAGG fat loss idea. Over two years ago I had my thyroid completely removed following a diagnosis for papillary thyroid cancer (just about the most benign form of cancer in the world ) and I have been given a complete all clear after 2 years of monitoring with a prognosis that will see my 100th Birthday (currently 38). I am in good medical condition and not out of shape but I am carrying a few extra pounds and PAGG sounded interesting after reading about it. I have to take 200micrograms of Eltroxin every day to make up for having no thyroid at all, but other than that take no other medication. Can anybody tell me, did Tim mean ‘Eltroxin’, the drugs people like myself take for under active thyroid or no thyroid, or some other type of thyroid medication for those with overactive thyroid or other conditions. ? , Would AGG be the less risky option seeing as Policosanol is the most controversial part of PAGG?
Secondly, given that I have no thyroid and the amount of Eltroxin I take is regulated to 200 micrograms a day, am I guessing correctly that dramatically spiking caloric intake one day a week will not have create the same fat loss mechanism for me as it does in others. ? For me, will it merely be a psychological break from caloric restriction.?
any feedback supplied on these issues would be greatly appreciated.
Thanks
Jonathan
KCJ — July 8th, 2012, 6:43 pm
Jonathan, ran across your “no thyroid” question.
I am in the same boat & had the exact same questions.
Did you ever get an answer from anyone? If so, what was it?
Or did you proceed without an answer and if so, what did you discover, do differently or accomplish.
Thanks for any insight you can give me,
kcj
Ryan — September 1st, 2011, 7:48 am
Hi Tim,
Good luck with the book, and thanks for the 4-hour body, I’m buffer and thinner than I have been in years! Just thought you might like to (and should) see this clip from a BBC comedy show, whenever I mention and explain the slow-carb diet and cheat days, everyone always brings this up! Enjoy
Meratvforum — September 3rd, 2011, 1:35 am
Very interesting… I’m half excited about this. I hate cooking and it’s definitely at the top of my “things to outsource” list, but I’m sure whatever Tim has to say about it will have a new and interesting spin. Although, too many more 4-hour books and I’m going to have to switch to polyphasic sleep to find enough hours…
Jaeris — September 3rd, 2011, 10:53 am
I vote for 4-hour Langage)
Mustafa Kasim — September 4th, 2011, 2:48 am
Hay Guys,
I am planning to study in Japan for one year at Kobe university. I would like to know if anyone here has any advice or is knowledgeable about radioactivity.
Do you think Japan is a safe place to visit at the moment? I will be staying for 1 year in Kobe city, which is 348miles away from the Fukushima plant.
I wonder if Tim has any advice as well, since he often travels to Japan.
Regards,
Rob Norback — September 5th, 2011, 10:00 am
Tim,
You are amazingly inspiring. Kinda like a Seth Godin who punches you in the face (in a good way). I would love to see a 4-hour travel. It would have to be something about the way you plan for the travel because that always takes forever. If you want a good deal, you have to spend a long time. If you could hack that assumption you’d be golden. Lovin’ your site.
Cheers,
Rob
Sven Pijpers — September 7th, 2011, 3:14 pm
Tim, check out Quinoa if you didn;t already know it. Superhealthy grain, held sacred by the Incas in Peru… Superhealthy and great taste, basis for some awesome recipes for your new book I reckon… Looking forward, lots of luck writing it!!
Roxy Rogers — September 12th, 2011, 10:39 am
Sven, Please Check Out Tim’s 4-Hour Body book. He mentions quinoa at least five or more times throughout the book in relation to slow-carb diet and also in relation to physical training.
Notice that he eats quinoa only on what I like to refer to as “spike” (his Saturday cheat days)? Quinoa is a grain, as is brown rice. Neither one is acceptable while specifically on his “slow-carb” diet. But he does mention quinoa in the latter parts of the book as part of an eating plan when training for extreme events like marathons. So I imagine he will include that grain and its high protein count in the Chef book, but note he obviously has heard of it and included it in his previous work.
Kamakiri — September 10th, 2011, 8:52 pm
The phone number field on your form doesn’t take international numbers
James Bumanglag — September 10th, 2011, 11:45 pm
Really excited for this! Diet is the hardest thing for me, I really hope this can help me have a go to guide for whenever I don’t know what to make. Too often I succumb to fast food because of laziness..
Jenna — October 3rd, 2011, 8:27 am
Idea for your new book, edible geography…http://www.architizer.com/en_us/blog/dyn/30637/sandwich-architecture/
Martin — October 14th, 2011, 8:28 pm
I am quite impressed by all the credentials and achievements. I am intrigued by this, and by the Four Hour Work Week now.
I am also a chef, and will be curious how you put this together.
That’s a pretty cool point, the first book to be published through Amazon.
Aurelius Tjin — October 28th, 2011, 6:20 am
Very Good News Tim. We’ve no doubt that you’ll sometime rule the globe. Maintain putting out there superb content for everyone to consume!
Jose — November 2nd, 2011, 12:37 pm
after 4 hour chef and 4 hour travel, I would love to see FOUR HOUR MBA!
Jules Crossfit Freak — November 13th, 2011, 11:41 am
Hey,
I have Tim Ferriss’ book here, I really want to give the slow carb diet a go but I’m alergic to Pulses – Anyone know if this will work minus the beans?
Thanks,
Jules
Monica` — November 23rd, 2011, 12:24 pm
I have a question – irrelevant to this post but was unsure where the proper place to post would be. Thinking about starting this 4 hour body lifestyle and was wondering if the diet is supposed to work to drop the last 5 lbs? I can understand that it would provide drastic results for people who are large – even just cutting out soda’s is fairly effective but for someone who is 4’11 and 100 lbs, would it still help reduce my body fat %? and how long would i need to do this for it to be effective?
just ordered the book btw – so if all this information is covered in the text then let me know.
thanks,
mj
RR — January 31st, 2013, 12:58 pm
I have a question about the use of fermented foods for fat loss and better health; I hope this is the right place to post this! Before I get to my question though, I have several comments to make as it pertains to fermented, or cultured foods.
In Tim’s book 4HB, Tim discusses Dr. Weston Price’s research of the consumption of fermented foods, (i.e. sauerkraut, cheese, kimchee, unsweetened plain yogurt to name a few), by various indigenous cultures and the benefits of doing so. Tim also mentions that: “Fermented foods contain high levels of healthy bacteria and should be viewed as a mandatory piece of your dietary puzzle.” Tim also mentions that he eats five forkfuls of sauerkraut in the morning and adds kimchee to most meals.
I can see the benefits of adding fermented foods with lots of active bacteria to your digestive track; but the truth of the matter is that many of these foods contain little or no active bacteria; the key word here is “Active”! I speak as someone who has studied and made many of these foods. Once the fermentation or culturing process nears completion, unless the process is stopped or slowed, usually by refrigerating or freezing (like they do with yogurt); the little critters usually end up dying off, or going dormant. This is usually due to the bacteria’s food source being completely consumed, or because the by-products they create themselves, (such as acids, alcohol, etc…), produce an inhospitable environment for their continued existence. Yogurt is probably the best candidate to have a lot of active cultures since the culturing process is usually halted or at least slowed, by refrigeration, before the bacteria reach the tipping point and begin to decline. Most cheeses, including most “fresh” cheese, and certainly all hard or aged cheese, have completed their life cycle and are often cooked or pasteurized in the cheese making process to kill off the active bacteria, stopping the production of their by-products, and thus stabilizing the end product.
Unless foods can be purchased while still fermenting and in an active state, such as yogurt, and as I believe kimchee often is in Asian markets, there are little or no active bacteria to speak of. Products such as sauerkraut are usually canned or bottled, and therefore would be pasteurized or treated with preservatives in order to create a stable product. Thus, there are basically no active microorganisms in virtually all pasteurized or aged products; essentially being sterile or near sterile products. The exception would be products that have been specially processed to maintain viability of the cultures, like refrigerating or freezing as previously mentioned; or by specialized processing, such as low temperature concentrating or drying. And as with all microorganisms, specific storage conditions are essential to maintain the bacteria’s viability; let them get too old, pasteurize or let them get too hot and all bets are off!
I would imagine that many of these foods that Dr. Weston Price studied were being consumed while they were still fermenting, and therefore contained beneficial amounts of bacteria. This is not to say that many of these foods that have completed their life cycle, and thus contain little or no active bacteria, don’t have any nutrition value or benefit; just that the benefits may have more to do with many of the by-products of the fermentation an not necessarily the “active” cultures themselves.
My question is, after my dissertation above (my apologies), is it necessary to obtain these foods in their active (fresh) state, particularly as it pertains to the sauerkraut, in order to derive the benefits that Tim discusses in his writings?
Thanks for sticking with me!
Randy