Amazon made the surprising announcement yesterday that it will publish author Tim Ferriss' next book The 4-Hour Chef, The New York Times reports. The book is due out next year, and will be the latest in the writer's series of self-help books for men.
It's a deal that makes traditional publishers nervous, as Ferriss is a high-profile, best-selling author, and will only increase visibility for the already behemoth-like Amazon.
This book's predecessors, The 4-Hour Workweek and The 4-Hour Body have been on the New York Times bestseller list for 84 and 43 weeks, respectively.
What is it that makes these books so popular? As the NYT explains it:
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.
We can't say we're not intrigued.
So what does a 4-hour chef look like? Not a lot of details are out yet, but the incredibly manic subhead from an article on fan site 4hourlife promises it will help you "Escape the Kitchen, Cook Anywhere, Join the New Bisque: The 15 Minute Falafel - How to use 20% of the Ingredients and Get 80% of the same Great Taste!"
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SHOW ME HOW
The slightly more articulate corporate press release from Amazon says:
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.
Still not much to go on, but even so, why do we feel like the title alone has chefs all over the world feeling suddenly insulted?
Follow Ali Trachta on Twitter @MySo_CalLife.