The 4-Hour Chef is LIVE — Dr. Oz, NYC Cabs, TaskRabbit, London, and More

92 Comments



The 4-Hour Chef
has arrived and is available today.

It’s 672 pages of full-color goodness that required blood, sweat, and tears (literally) for nearly two years.  Putting it together was brutal.  In the end, I think it’s the best book I’ve written, a very unusual choose-your-own-adventure guide to learning and life.  I really hope you like it.

This week is a big ‘un.  To get us started…

- I will be on Dr. Oz today for 30+ minutes.  Full of surprises.  Find local times at the bottom-right corner here.

- All NYC cabs will soon be running a 15-second version of The 4-Hour Chef cinematic trailer.  I thought it’d be fun to carpet bomb the city.  Why not?  The trailer has nearly 1.5 million views and is now the most-viewed non-fiction book trailer of all-time.

- I’ve partnered with TaskRabbit to automate grocery shopping nationwide.  For all recipes in the first DOMESTIC section, you can order ingredients for each “lesson” with one click.  Click here to see if it’s available in your city.

- Come hang out with me in NYC today!  From 3pm-6pm ET, I’ll be signing books (my only NYC book signing!) at Panera Bread at 452 5th Avenue (at 39th).  Hope to see you there.

- If you haven’t yet, please consider buying the book as a X-mas/holiday gift!  The more, the merrier!  It’s truly a gorgeous book…easily the most beautiful thing I’ve ever made.  The 4-Hour Chef was #2 on Amazon earlier, but it’s currently getting blasted by an unexpected onslaught of Disney Nursery Rhymes.  Merciless!

- The UK edition of The 4-Hour Chef also launches today.  I’ve always wanted a simultaneous US/UK launch.  Now my friends across the pond don’t have to wait for “pants” to become “trousers”!  I’ll be visiting London in January to party with y’all.  Stay tuned.

In the meanwhile, I’ll be following Chef Thomas Keller’s instructions…

 


The kitchen of Thomas Keller’s Per Se in New York City. It is only one of seven restaurants in the US to be awarded three Michelin stars. (Photo from The 4-Hour Chef)

Posted on: November 20, 2012.

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92 comments on “The 4-Hour Chef is LIVE — Dr. Oz, NYC Cabs, TaskRabbit, London, and More

  1. Hey, Tim! I’m having some problems with the Kindle version. Amazon said (in the “Manage your kindle” page) there was an update to the book, and, since I clicked “Update”, I can’t have access to the book through the Cloud Reader. Needless to say that I’m desperate to continue reading this amazing book! Greetings from Porto Alegre, Brazil.

    Like

  2. Tim,
    I went to Barnes and Noble and asked them to look up your new book to see if they had it in stock. I want to make sure it’s in their computer that people want it and they are missing out.

    Like

  3. I’ve been checking my mailroom every hour since this morning and I finally got it! I’ve been reading the kindle version all day to help deal with the waiting. Now that I have the book I’d like to tell anyone who has the ebook version: it doesn’t compare at all. I mean, all the text is the same, but the physical book is glorious. It’s a huge improvement over the 4hour body. All the color pictures, side notes, charts, and diagrams demand a tangible, corporeal presence that you just won’t get with the ebook.

    Like

  4. I’ve been checking my mailroom every hour since this morning and I finally got it! I’ve been reading the kindle version all day to help deal with the waiting. Now that I have the book I’d like to tell anyone who has the ebook version: it doesn’t compare at all. I mean, all the text is the same, but the physical book is glorious. It’s a huge improvement over the 4hour body. All the color pictures, side notes, charts, and diagrams demand a tangible, corporeal presence that you just won’t get with the ebook.

    Like

  5. I live in rural midwest America so will get my 3 copies tomorrow. Don’t remember how I found the Four Hour Workweek in 2009, but I don’t want to know what would’ve happened if I didn’t. Thanks for the courage and wisdom Tim. I’m promoting your book to my friends. Happy launching day.

    Like

  6. I was at my moms today for for the afternoon episode of Dr.OZ. She asked me if you were the “bean diet guy?” haha..She is an amazing southern cook of things that taste great, but might not be the healthiest choices. Looking forward to sharing the new book with her and working towards a healthier, happier, and smarter life. Congratulations in advance for the amazing success of the 4 Hour Chef!

    Like

  7. Hey Tim,

    Went to order on Amazon.ca (the Canadian site) which states the book “Usually ships in 1-2 months.” Perhaps it’s just a glitch, but wanted to let you know.

    It’s available and in-stock at Chapters.Indigo.ca but I haven’t been to a Chapters store to see if they have copies on hand.

    Are the books available at Panera in Canada as well?

    Best of luck with the launch!

    Like

  8. Met Tim @ Panera – he was nice enough to sign all five copies!

    Side note, felt like that kid from the Christmas Story when he first met Santa, thought of a million questions, but ended up blank. Should have at least asked for a Red Rider BB Gun.

    Thanks for being such a nice guy.

    Toshi O.

    Like

  9. I’m a huge fan of the work you’ve been doing! I can’t wait to see this book. 672 pages…wow! I got a notification it arrived, but of course I’m away for Thanksgiving. My question is are you cooking Thanksgiving meal this year? And what’s the most unusual or different thing on the menu?

    Happy Thanksgiving.

    Like

  10. Tim.

    On your recent photos you look tired, haggard and overstressed, man. Seriously, take your own advice and take a break from it all. Also, B&N can #### itself. Just saying.

    Like

  11. Early Christmas present to Tim…

    Went into B.A.M. today and acted confused. Going up to the counter I asked if they had a book called “The 4 Hour Chef.”

    “Unfortunately, it isn’t in stock in any stores within 50 miles… However we can order it for you.”

    “Hahaha no really, where can I find it?”

    *shows me screen*

    “Wow… somebody made a major oversight on this one… This book is one of the top 10 best selling books on Amazon right now- the guy is a NY Time’s best seller! If I were you, I’d be telling all of my managers to get this fixed before they bleed any more sales, they’re losing a lot of customers and money.”

    “Oh definitely, I’ll be sure to let him know, that’s really weird!”

    “Thanks for all of your help- oh and check out the book… It’s supposed to be fantastic :)”

    “Sorry we couldnt find it for you, but I’ll check it out right now! :)”

    Another example:
    Posted a link to Facebook. Within 3 min… “I’m sold. Just ordered a copy.”

    The hardcover is supposed to be here tomorrow and I now have the 4HC on every kindle enabled device I own.

    Have a great Thanksgiving- I know I will!

    Chase

    Like

  12. Unfortunately, I asked for the book for Christmas. One of the worst decisions of my life. I don’t want to spoil it and buy it for myself and read it before I get it, but I’ve bought several copies as gifts.

    Now to practive self-restraint in not spoiling the book.

    Sadface.

    Like

  13. I don’t often buy books, but when I do it’s the four hour chef and I read the first 50 pages in one sitting.

    Great book so far, Tim. Glad you’re beating the publishing hierarchy, and I was proud to support your efforts.

    -Shawn

    Like

  14. Congrats on the book, looking forward to reading it! This will be the first time I’m reading one of your books in physical form vs. on a Kindle; how very retro. I’m guessing it’s in for a long and messy life on my kitchen counter. :)

    Like

  15. Tim, thanks for another great book.

    Amazon quality control issue for you: my book was shipped with no packing material, just rattling around loose in an oversized box. If this is a widespread problem, might be worth mentioning to them.

    Like

  16. Tim!

    The PAIN!! I live around the corner from 39th and Park and had the day off and managed to do everything but check the blog yesterday. I didn’t have my copies of the 4HWW (heavily worn from commuting, family and friends borrowing) and 4HB to be signed; it was just not meant to be. Looking forward to your newest installment.

    Andrew

    Like

  17. As a person who LOVES life and freedom as you come across, it is difficult to see you with that riffle in the shoulder…. I can’t feel a bit disappointed…

    Like

  18. Good luck on the book Tim

    Just for fun though how about a cheeky caption competition for the post photo

    Mine is: “no seriously I’m giving you 10 seconds to run… See I’m looking away”

    Like

  19. I have been reading 4-Hour Chef and I have to say I really like it. I have an idea on separating eggs that you might be interested to hear about. I occasionally teach kids to cook and they tend to be intimidated with the process of separating eggs. (And yes, the average kid who has never cooked a thing, does not yet know how to consistently tap an egg to the counter with the result of neat, evenly edged halves, but I am guessing neither do you, if you have never cooked a thing.) My practicing method involves more dishes, but hey, you can use paper cups if you truly hate doing dishes or don’t have extras available.

    The main difference is that for your two egg plus two yolk scramble you start by separating the first egg to a “temp” container. If you accidentally break the yolk sac and end up with yolk all mixed up in your white, no worries. Just use the whole egg and try with the next one. When you succeed and have a perfect white in the “temp” container, you just put the “temp” container aside as the container where you save your whites and use the next “temp” container for breaking the next egg. When you get the next perfect white, add it to the whites container and you can re-use the “temp” container for more practice.

    You can (and should, if you want to get good at it) practice with all eggs until your risk of breaking the yolk gets small enough.

    Like

  20. just got the kindle version of 4HC and while I love it, I’m more than a little confused by the recipes. as i’m getting ready to pass my 2-year anniversary as a 4HB devotee, now I see recipes calling for a half a bottle of white wine? (i thought white wine was verboten.) a recipe calling for cashews and encouraging almond slivers as a treat (i thought these were generally no-nos as well)? what’s up? Cause given the restrictions I’ve been putting on my diet the last two years I’m going to have some serious ‘splaining to do before I start cooking this for my wife, Tim

    Like

  21. Tim,

    Good luck bucking the establishment. Just curious, what rifle are you holding in the above picture and where are you hunting? Never heard you mention hunting in anything you’ve written.

    Best of luck,
    Cy

    Like

  22. Tim,
    Just wanted to say that the cover photo for this page is awesome! Looks like a fun day.
    Reading the book. Loving it! Recommending to all of my friends.

    Thanks,
    Chad

    Like