The Kitchen Counter Cooking School
"This could be the most important book you'll ever read."
Morgan Spurlock, Super Size Me
“…[A] terrific, inspiring book…”
-People (A People Pick, 4 stars)
"If you are going to read one book to change your diet and your life, The Kitchen Counter Cooking School is it."
"Kathleen entered the kitchens of strangers and took the time to understand how they think about food before changing their cooking forever."
Amanda Hesser, Food 52, The Essential New York Times Cookbook
“A life-changing bookentertaining, inspiring, and deeply educational."
Erica Bauermeister, The School for Essential Ingredients
"A funny, thoroughly engrossing book...get ready to be inspiredand to eat well along the way." Molly Wizenberg, Orangette.com, A Homemade Life
"An engaging...book on the joys of home cooking and the teaching thereof."
-The Wall Street Journal
"The author's humble approach is inviting and shows why her students were enthusiastic."
-Kirkus Reviews (Starred Review)
"Flinn guides you patiently in the kitchen like the mom you always wish you'd had to learn to cook from...the women gained confidence under Flinn's wonderfully encouraging tutelage, and fearlessly faced their kitchens and grocery stores with useful knowledge."
"Flinn winningly offers inspiration to anyone who cares about cooking but lacks basic tools and skills."
"An amiable companion to cookbook stalwarts such as Mark Bittman's How To Cook Everything, Pam Anderson's How To Cook Without a Book, and Michael Ruhlman's Ratio, this title provides encouragement where the others offer direction. A mash-up of inspiration and reference, it will appeal to readers who enjoy a story with their instruction."
A Seattle-based writer turned chef demonstrates how readers can transform their lives with the right recipe.
After a stint at Paris' Le Cordon Bleu, Flinn returned to the States to pen her 2008 debut,The Sharper Your Knife, The Less You Cry. But after the critical acclaim and the endless book touring subsided, the author found herself at a loss for her next project until she stumbled across the TV program What Not to Wear. Envisioning a cooking class that would dig through pantries and cupboards in a manner befitting the show's hosts, Flinn took on a group of nine culinary novitiates and imparted technique and skill, giving them confidence in the kitchen. The author began by taking inventory of each participants' refrigerator, cabinets and eating habits. A friend's step-daughter, Sabra, was a disaster in the kitchen, so she usually relied on frozen dinners. One of her go-to concoctions, "White Trash Garlic Bread," is enough to give any reader, no matter how unseasoned a chef, pause: "She slathered one-half of a soft hamburger bun with Gold 'n Soft margarine, added a few hearty shakes of generic garlic salt, and topped it with dried Parmesan cheese from a can." Another woman admitted to buying in bulk, only to later feel awful about the amount of food she wasted. Flinn's chronicle of her culinary coaching discusses how her students fared, and acknowledges how the process led her to clean out her own cupboards: "I am in a battle with myself. It seemed that I had as much to learn as the people I'd just visited."
The author's humble approach is inviting and shows why her students were enthusiastic.