tracybabler's review
4.0
I enjoyed listening to this book and she rekindled my interest in making homemade bread. I wish she hadn’t relied on lazy (racist, sexist) language in a few places ( eg the ghetto, the hood).
juliana_aldous's review
5.0
One of my twitter friends recommended this book a year or so ago and it finally came up on my Kindle queue to read. I liked this book. I liked it so much that I plan on ordering a hard copy to keep in my kitchen and use for mark-up. Another memoir project book in the vein of Under the Tuscan Sun and Julie and Julia I thought this a cut above others I've read recently.
Kathleen Flinn previously wrote about her experiences at the Parisian Le Corden Bleu cooking school. Here she shows what she did later with that experience. After observing a mother and daughter pack up their grocery cart with packaged food--Kathleen approached them and asked them why they didn't cook fresh. Seeing a need here--Kathleen decides to interview a group of women about their fears around cooking and then takes them through a class to teach them the basics of using knives in the kitchen, roasting chicken, making vinaigrettes, etc. Along the way you learn each woman's story, hear what happens in the class (and after the class) and you learn a few recipes. I really enjoyed this book and I learned a few things from it. I roasted my own chicken (which I know how to do but hadn't done in a while) and have done some experimenting since with a few leftovers.
What I still need to do is take a class or watch a few youtube videos on how to use a knife.
Kathleen Flinn previously wrote about her experiences at the Parisian Le Corden Bleu cooking school. Here she shows what she did later with that experience. After observing a mother and daughter pack up their grocery cart with packaged food--Kathleen approached them and asked them why they didn't cook fresh. Seeing a need here--Kathleen decides to interview a group of women about their fears around cooking and then takes them through a class to teach them the basics of using knives in the kitchen, roasting chicken, making vinaigrettes, etc. Along the way you learn each woman's story, hear what happens in the class (and after the class) and you learn a few recipes. I really enjoyed this book and I learned a few things from it. I roasted my own chicken (which I know how to do but hadn't done in a while) and have done some experimenting since with a few leftovers.
What I still need to do is take a class or watch a few youtube videos on how to use a knife.
debjazzergal's review
5.0
This book changed my life. It was fun to read and very inspiring. It's made me view my grocery shopping/pantry habits in a very different way. I'm really looking forward to using some of the tips and recipes.
bak8382's review
4.0
Kathleen Flinn was unsure what to do after finishing culinary school then, after helping a stranger in the grocery store, she decided to embark on a cooking experiment. She invited nine people, who felt they were deficient in the kitchen, to take cooking lessons with her where she would teach them the basics. Each chapter recounts a specific skill she taught them, these chapters are book ended by before and after home visits with the students.
As someone who both loves a memoir and definitely needs cooking tips I was really excited to read this book. While it was interesting to see how far the students progressed what I really wanted was more teaching information (pictures, step by step directions etc.) and recipes for those of us who were not fortunate enough to be there with her. She does raise a lot of good questions about what is in prepackaged food, and makes a great case for making things yourself. Overall an interesting and informative read!
As someone who both loves a memoir and definitely needs cooking tips I was really excited to read this book. While it was interesting to see how far the students progressed what I really wanted was more teaching information (pictures, step by step directions etc.) and recipes for those of us who were not fortunate enough to be there with her. She does raise a lot of good questions about what is in prepackaged food, and makes a great case for making things yourself. Overall an interesting and informative read!
nicolebonia's review
5.0
I loved reading about Kathleen Flinn‘s teaching adventures in The Kitchen Counter Cooking School. I can’t recommend it highly enough for those who want, very simply, to master their kitchen domain. Flinn had the idea to start the “school” after she sneakily followed a mother and daughter around the supermarket pondering their choices, which all seemed to be heavily processed and straight out of the box. These days food and related choices are sensitive issues – that Flinn had the nerve to approach a total stranger to inquire about her purchasing decisions is amazing, that the woman confessed her concerns regarding preparing meals from fresh food is even more so. Flinn, wondering if others felt similarly, and if she could help, decided to find participants with cooking fears, looked into their habits - seeing how they are eating and what they are making- and then created a class to address common fears and issues.
Flinn found women who were less than confident in their cooking skills and spent time with them, going over what was in the cupboards and having them prepare a meal in front of her. This part of the book was interesting but became tedious because of the amount of women she had to visit. It was hard to distinguish between them after awhile, and I appreciated it a lot more when she related their situations later on in the lessons. It became apparent that many have similar collections of food in our refrigerators and cabinets. The real meat of the book is when Flinn and her co-chefs teach the women the basics of cutting up meat and vegetables, using a knife, preparing fresh salad dressings and marinades, and clearing ingredients in the fridge to make meals and stocks. Her tips and tricks gave the women confidence to make fast and healthy meals for themselves (perceptions of lack time and confidence in ability seem to be the reason that most opt for processed over fresh meals).
I already feel comfortable cooking, but I was happy to be shown a few new and simple dishes, and was grateful for the reminder that it can be really easy and quick to make healthful dishes- without a great expenditure of time, and without breaking the bank. I also like that Flinn takes the time to “debunk” some kitchen terms like braising and deglazing, etc. I saw cooking terms that I realize I perform all the time. I just don’t think of them as anything quite so fancy.
Since picking up The Kitchen Counter Cooking School, I have ventured back into making stocks and homemade soups, and have reacquainted myself with the omelette, a toasty piece of bread and a nice glass of wine as a delicious and easy meal. This is a great book for those who need to boost their kitchen self-esteem or those who are comfortable in the kitchen, but in need of a reminder of the basics. Flinn writes with an immediacy and warmth that is accessible and inviting to readers. I really enjoyed her voice and reading her stories, as will the fledgling chef in your life. Highly Recommended.
Flinn found women who were less than confident in their cooking skills and spent time with them, going over what was in the cupboards and having them prepare a meal in front of her. This part of the book was interesting but became tedious because of the amount of women she had to visit. It was hard to distinguish between them after awhile, and I appreciated it a lot more when she related their situations later on in the lessons. It became apparent that many have similar collections of food in our refrigerators and cabinets. The real meat of the book is when Flinn and her co-chefs teach the women the basics of cutting up meat and vegetables, using a knife, preparing fresh salad dressings and marinades, and clearing ingredients in the fridge to make meals and stocks. Her tips and tricks gave the women confidence to make fast and healthy meals for themselves (perceptions of lack time and confidence in ability seem to be the reason that most opt for processed over fresh meals).
I already feel comfortable cooking, but I was happy to be shown a few new and simple dishes, and was grateful for the reminder that it can be really easy and quick to make healthful dishes- without a great expenditure of time, and without breaking the bank. I also like that Flinn takes the time to “debunk” some kitchen terms like braising and deglazing, etc. I saw cooking terms that I realize I perform all the time. I just don’t think of them as anything quite so fancy.
Since picking up The Kitchen Counter Cooking School, I have ventured back into making stocks and homemade soups, and have reacquainted myself with the omelette, a toasty piece of bread and a nice glass of wine as a delicious and easy meal. This is a great book for those who need to boost their kitchen self-esteem or those who are comfortable in the kitchen, but in need of a reminder of the basics. Flinn writes with an immediacy and warmth that is accessible and inviting to readers. I really enjoyed her voice and reading her stories, as will the fledgling chef in your life. Highly Recommended.
sjj169's review
5.0
I did not really care for this author's other book so much that I almost took this one back to the library without even reading it. I am so glad something changed my mind. I LOVED LOVED it.
Ms. Flinn does a volunteer class of nine people that have trouble with cooking. She first goes to their houses and peeks in their cabinets (she doesn't come off as judgemental). She listens to their stories and of course I'm a food story junkie so I'm all in love with it.The author comes across as someone who just wants to help people appreciate food and what to do with it.
Then the cooking classes begin. I know alot of the things she was talking about but I had a blast reading this book. She talks about processed foods/better choices in meats/etc. All things I'm interested in. Oh but I have not always been-I ate all the other things too.
MS. FLYNN MAKES FOOD SIMPLE AND EASY. Yes, simple and easy, food does not have to be so dang hard. If you are having trouble with "what to cook for dinner"..just pick up this little gem of a book. It inspired me. I can't wait to try out some of her tips....whooohooo. I love a good book!!
Ms. Flinn does a volunteer class of nine people that have trouble with cooking. She first goes to their houses and peeks in their cabinets (she doesn't come off as judgemental). She listens to their stories and of course I'm a food story junkie so I'm all in love with it.The author comes across as someone who just wants to help people appreciate food and what to do with it.
Then the cooking classes begin. I know alot of the things she was talking about but I had a blast reading this book. She talks about processed foods/better choices in meats/etc. All things I'm interested in. Oh but I have not always been-I ate all the other things too.
MS. FLYNN MAKES FOOD SIMPLE AND EASY. Yes, simple and easy, food does not have to be so dang hard. If you are having trouble with "what to cook for dinner"..just pick up this little gem of a book. It inspired me. I can't wait to try out some of her tips....whooohooo. I love a good book!!
afro8921's review
5.0
I learned so much from this book. Not only were the stories of the participants interesting, The Kitchen Counter Cooking School also delivered some tips I immediately put in my cooking arsenal. If you want to learn simple ways to make home cooking easier, this is the book for you. Also the nutritionist information will definitely make you think about processed food differently.
nd2712's review against another edition
5.0
Why did I love this book so much? It's not because I learned plenty of tips within it (because I did). It's not because I fell in love with the stories of Flinn demystifying the process of cooking and eating well for a bunch of novice cooks. It was because there is a heavy, beating heart beneath the pages of this memoir - and it draws you in within the first handful f pages.
I really enjoyed Flinn's almost prequel to this book 'The Sharper Your Knife, The Less You Cry' but I only gave it four stars. It felt as though it was missing something. That something was fully present in 'The Kitchen Counter Cooking School'. What pushes it over the edge is the presence of non-cooks. The whole book revolves around Flinn's desire to help people cook better - catalysed by a chance encounter with a woman in a supermarket - and follows the trials and tribulations that come with transforming the way people shop.
Honestly, if I had read this book a few years ago, I would have had a completely different attitude to the way I bought groceries when I was living on my own. I used to throw stuff out quickly because I was buying for the long-run, not the short run. I've only just started to experiment with the things I cook, using different flavours and textures than before. This memoir has made me want to get back into the kitchen and try some of these tips - I made pasta for lunch today with four different vegetables in it and could hear Flinn's voice rattling around my head, reminding me that I needed to use what I had - and I could make something good for me in the process.
As someone with disordered eating, I can find the subject matter in food books a little triggering. But 'The Kitchen Counter Cooking School' feels like a warm blanket, a guiding hand as I enter the kitchen at mealtimes.
Bon Appetit, indeed. Five stars.
I really enjoyed Flinn's almost prequel to this book 'The Sharper Your Knife, The Less You Cry' but I only gave it four stars. It felt as though it was missing something. That something was fully present in 'The Kitchen Counter Cooking School'. What pushes it over the edge is the presence of non-cooks. The whole book revolves around Flinn's desire to help people cook better - catalysed by a chance encounter with a woman in a supermarket - and follows the trials and tribulations that come with transforming the way people shop.
Honestly, if I had read this book a few years ago, I would have had a completely different attitude to the way I bought groceries when I was living on my own. I used to throw stuff out quickly because I was buying for the long-run, not the short run. I've only just started to experiment with the things I cook, using different flavours and textures than before. This memoir has made me want to get back into the kitchen and try some of these tips - I made pasta for lunch today with four different vegetables in it and could hear Flinn's voice rattling around my head, reminding me that I needed to use what I had - and I could make something good for me in the process.
As someone with disordered eating, I can find the subject matter in food books a little triggering. But 'The Kitchen Counter Cooking School' feels like a warm blanket, a guiding hand as I enter the kitchen at mealtimes.
Bon Appetit, indeed. Five stars.
booklovingfool's review
5.0
I started this book with the idea that it was a fun read. When I finished there were tears in my eyes. Kathleen Flinn dragged me along an emotional journey with each of her volunteers and taught me a lot about cooking in the process. I wish it had been longer, that there had been more. I got this book from the library and I think I will now buy it. This may be my favorite cooking memoir to date.
moltourbach's review
3.0
After the intro where Flinn describes herself stalking a mom and daughter in the grocery store after observing her processed-food laden cart I was pretty intent on disliking this book. I could sense impending condescension and unchecked privilege. While there was definitely some of that, truthfully, once I reconciled with the fact that this book was indeed published nine years ago and a lot has changed in that time I realized this would've been a total 5-star review for 2011-Molly.
2020 Molly is quite comfortable cooking, grocery shopping, and meal planning, nor does she feel the need to defend her use of processed convenience foods and thus 2020-Molly is not really this book's target reader. The target reader might be someone who aspires to up their cooking game but maybe feels intimidated. Intimidation and fatigue seemed to be two big themes amongst the participants in Flinn's project.
I thought that there were a few out-of-place memoir-style snippets that seemed a little shoe horned into what was otherwise a really compelling narrative about her experience teaching nine women how to be great home cooks.
Some aspects that maybe didn't age as well as revered Parmigiano-Reggiano:
-no men amongst her project participants
-utter vitriol for iodized salt and MSG
-the good food vs bad food concept
-a few pretty pointed health assumptions based on appearance
Overall though, I enjoyed this. I got to give myself a few self-congratulatory pats on the back, learned a few things here and there, and was inspired to dig back into my collection of vinegars.
2020 Molly is quite comfortable cooking, grocery shopping, and meal planning, nor does she feel the need to defend her use of processed convenience foods and thus 2020-Molly is not really this book's target reader. The target reader might be someone who aspires to up their cooking game but maybe feels intimidated. Intimidation and fatigue seemed to be two big themes amongst the participants in Flinn's project.
I thought that there were a few out-of-place memoir-style snippets that seemed a little shoe horned into what was otherwise a really compelling narrative about her experience teaching nine women how to be great home cooks.
Some aspects that maybe didn't age as well as revered Parmigiano-Reggiano:
-no men amongst her project participants
-utter vitriol for iodized salt and MSG
-the good food vs bad food concept
-a few pretty pointed health assumptions based on appearance
Overall though, I enjoyed this. I got to give myself a few self-congratulatory pats on the back, learned a few things here and there, and was inspired to dig back into my collection of vinegars.