page 39 | location 594-598 | Added on Sunday, 13 July 2014 15:59:31It brought to light the most important lesson of language learning: what you study is more important than how you study. Students are subordinate to materials, much like novice cooks are subordinate to recipes. If you select the wrong material, the wrong textbook, the wrong group of words, it doesn’t matter how much (or how well) you study. It doesn’t matter how good your teacher is. One must find the highest-frequency material. Material beats method.page 145 | location 2221-2223 | Added on Tuesday, 15 July 2014 14:36:12If something is missing, if the flavors don’t quite pop, the easiest way to fix it is with a little acid. As chef Mehdi Chellaoui says, “I use lemon like I use salt.” Mario Batali would agree: if something is missing, it’s probably acid.page 167 | location 2557-2563 | Added on Tuesday, 15 July 2014 15:04:20Kuhn Rikon Epicurean Garlic Press $38 The Epicurean press does a better job of pressing garlic when you keep the skin on! Read that sentence again—it’s a big deal! No more peeling, no more cutting, no more pain-in-the-ass cleanup of a poorly designed press. I’ve tried them all, and this press is the one press to rule them all. Yes, it’s expensive . . . and totally worth it.page 191 | location 2927-2930 | Added on Tuesday, 15 July 2014 17:53:50“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” —ALICE MAY BROCK, MADE FAMOUS IN ARLO GUTHRIE’S SONG “ALICE’S RESTAURANT”page 255 | location 3898-3900 | Added on Tuesday, 15 July 2014 22:40:18Brewing coffee beans is like cooking garlic. If you use bigger chunks of garlic, the taste is mild; if you put garlic through a press or finely dice it, the taste can be overwhelmingly powerful, even bitter. This is why chefs harp about cutting into uniform size. Coffee’s no different. Tim Ferriss is a crazy mofo. However, his 4-Hour Body did get me off my butt, started me eating clean, minimally processed foods and started me working with Kettlebells...which got my ass into a CrossFit gym. Yes. All That. I did try his weird proprietary fixes like PAGG stacks and such, but it's a little nutty to keep track of.4-Hour-Chef? I dunno. I didn't devour it the way that I devoured 4-Hour body. And I remember very little of it. He makes some good hints if you're just starting cooking, but it's uniquely Tim Ferriss...so if you can read critically and sort out his weird Tim-Ferrissy stuff from the real stuff, you'll find this somewhat helpful if you've never cooked before.
What do You think about Čtyřhodinový šéfkuchař (2013)?
Some interesting stuff here but it's all over the place. Completely random.
—alex
Very interesting book. The whole idea was very humorous to me.
—alireads123
