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wrentheblurry's review against another edition
4.0
What a neat idea for a chef's project--find two handfuls of home cooks, each with slightly different food/cooking issues and approaches to eating, and teach them the skills to make better choices as well as how to create their own delicious meals. The premise drew me in, and the execution did not disappoint.
The audio narrator was very good. I didn't bother to annotate or try any of the end-of-chapter recipes, though I mildly wonder if I had the print version if I would have done so. There are few enough participants that we really get a feel for their lives and able to connect to them, but not too many that things feel bogged down.
For those who want to cook, or cook better, healthier foods, this book can impart a lot of wisdom. More experienced cooks that like the subject matter, give it a try. This book would make a great reality cooking show premise, similar to the one where The Naked Chef would grab people in the grocery store and go home and teach them to cook. Hrm, I think Tyler Florence did something like this too. Give it a try!
The audio narrator was very good. I didn't bother to annotate or try any of the end-of-chapter recipes, though I mildly wonder if I had the print version if I would have done so. There are few enough participants that we really get a feel for their lives and able to connect to them, but not too many that things feel bogged down.
For those who want to cook, or cook better, healthier foods, this book can impart a lot of wisdom. More experienced cooks that like the subject matter, give it a try. This book would make a great reality cooking show premise, similar to the one where The Naked Chef would grab people in the grocery store and go home and teach them to cook. Hrm, I think Tyler Florence did something like this too. Give it a try!
beastreader's review
3.0
I have to admit that while I did find this book educational at the same time it was like I was reading a text book. Mrs. Flinn is good at explaining techniques and the why but it is the why that can be overwhelming. For example if Mrs. Flinn is referencing to something and has a foot note to add , which goes with a word or even an ingredient that you might not be familiar with than she will go into great detail in her foot notes. I understand the need to maybe explain these things in depth as this book is really geared towards what I felt were like the layman person or basic cook. Again, not saying that there is anything wrong with this but I was wishing to learn more than just the basics. Of course, I did enjoy learning how to properly butcher a whole chicken. I now shave some new yummy rubs to try on chicken. Also, I appreciated that Kathleen did an update chapter on all of the nine cooks that took her cooking boot camp (which is what I am going to call it
cari1268's review
4.0
As someone who does cook every night but is completely recipe dependent, I was interested to see how much this book would help me. Disappointingly, while The Kitchen Counter Cooking School kept me interested (For the most part. I found the sections that focused on the author's personal life, especially her travel, slightly boring), I don't feel like my cooking habits are going to change. Minus the fact that I want to watch a tutorial on how to hold a knife and to buy a new knife now!
I found myself struggling to picture some of the techniques the author was describing, like cutting up a whole chicken. Other parts, just seemed really inconvenient. I felt like the author focused a lot on how easy certain things were to make (like making vinaigrettes) without factoring in convenience. For instance, time spent doing dishes is so HUGE but the author never mentioned this or, like in the case of vinaigrettes, the fact that not all of us eat solely salads for dinner and that making a vinaigrette is yet one more thing to do!
I found the author slightly condescending at times. Also, she rubbed me the wrong way at some parts. Her chapter on the red velvet dinners particularly annoyed me. I got the impression from all of the recording of classes/homes that the author was planning on writing a book off of this. How could her classes be referred to as "charity" then???
Despite the negatives, I loved stepping inside the women's kitchens and seeing how the classes helped them. The author made me think about things like taste and to question some of my shopping habits-I'm still probably going to buy the cheapest product though! Sorry, not sorry.
There were a few tips and tidbits that I'll take away. While I don't think I'll change, I do love the idea of putting salt in a dish and using my fingers rather than a shaker to season a dish. Also, the whole shake-the-pan-so-food-doesn't-stick was news to me! My house is probably a little too warm to store tomatoes outside of the fridge, but I at least have the knowledge that storing tomatoes in the fridge takes away flavor.
Also, I did find the author endearing at times. I loved in the beginning of the book how she talked about shopping cart stalking and how she thought it was completely normal. Um, can't remember the last time I glanced into someones cart to see what they were buying. Maybe I'm not normal! Furthermore, I really liked how she talked about learning from her students and other chefs.
The biggest help this book provided for me, was to give me a greater desire to learn more about cooking and read more cooking books in the future.
3.5 Stars.
I found myself struggling to picture some of the techniques the author was describing, like cutting up a whole chicken. Other parts, just seemed really inconvenient. I felt like the author focused a lot on how easy certain things were to make (like making vinaigrettes) without factoring in convenience. For instance, time spent doing dishes is so HUGE but the author never mentioned this or, like in the case of vinaigrettes, the fact that not all of us eat solely salads for dinner and that making a vinaigrette is yet one more thing to do!
I found the author slightly condescending at times. Also, she rubbed me the wrong way at some parts. Her chapter on the red velvet dinners particularly annoyed me. I got the impression from all of the recording of classes/homes that the author was planning on writing a book off of this. How could her classes be referred to as "charity" then???
Despite the negatives, I loved stepping inside the women's kitchens and seeing how the classes helped them. The author made me think about things like taste and to question some of my shopping habits-I'm still probably going to buy the cheapest product though! Sorry, not sorry.
There were a few tips and tidbits that I'll take away. While I don't think I'll change, I do love the idea of putting salt in a dish and using my fingers rather than a shaker to season a dish. Also, the whole shake-the-pan-so-food-doesn't-stick was news to me! My house is probably a little too warm to store tomatoes outside of the fridge, but I at least have the knowledge that storing tomatoes in the fridge takes away flavor.
Also, I did find the author endearing at times. I loved in the beginning of the book how she talked about shopping cart stalking and how she thought it was completely normal. Um, can't remember the last time I glanced into someones cart to see what they were buying. Maybe I'm not normal! Furthermore, I really liked how she talked about learning from her students and other chefs.
The biggest help this book provided for me, was to give me a greater desire to learn more about cooking and read more cooking books in the future.
3.5 Stars.
guk's review against another edition
5.0
I needed this book 30 years ago! The basics of cooking introduced in a nice way, through the teaching of other culinary challenged women. I've tried a few recipes from this book and it has inspired me into further reading about technique and philosophy which helps me more than just trying to read a recipe.
Borrowed from PVLD then purchased.
Borrowed from PVLD then purchased.
aclaybaugh's review
4.0
Enjoyable memoir of an experiment in basic cooking lessons and great tips to use in the kitchen. I learned many new things and plan on incorporating them into my own cooking!
sparklingreader's review
3.0
I had a little trouble getting into this book. The beginning is a memoir-like history of Kathleen and her background. I'm glad I kept at it as the more I read, the more I enjoyed it.
This is a book about cooks and cooking. It's also about life and lessons. Kathleen Flinn is a writer and graduate of Le Cordon Bleu cooking school in Paris. Though she doesn't own a restaurant or is a chef in one, she writes about food and knows food and other chefs. All this is to say, she does know what she's talking about when she tells you about food.
While grocery shopping one day, she noticed a woman loading up her cart with nothing but overprocessed fake food and an idea hit Kathleen. What if she took ten cooking novices and taught them the basics of cooking? Thus began six months of teaching - everything from chopping onions to tasting salt to learning about cuts of meat. Her nine volunteers started out as fast food and processed food junkies to people who could braise, saute, bake and simmer with the best of them. Kathleen wasn't the only teacher for her classes as she brought in chefs and nutritionists to show her class specific lessons. Along the way, Kathleen discovered what many teachers already know - that in teaching, you also learn.
At the end of the experiment, the students were more confident, more selective of what they bought and ate, and healthier as they found out that cooking from scratch is not only better for you, but also better for the environment and for your pocketbook.
I've been cooking for fifty years and I learned more than a few things in this book. In addition to the tips, there are also great basic recipes and tips for you to learn to make things on your own. Though Kathleen does promote good cooking, she also admits it's not for everybody. According to her, "not every meal has to be from scratch, nor does everything you consume have to be organic, locally sourced and pasture raised. Try to find a comfortable place somewhere between Tuna Helper (registered trademark) and Top Chef. If you burn, scorch, drop, boil over, overcook, undercook, underseason or other wise put a meal together that's less than a success, in the end it doesn't matter. It's just one meal."
Definitely a good book to read if you skip the first few pages. I recommend it for anyone who is a novice or afraid to pick up a knife and slice an onion. Grab your pots and pans, you have nothing to lose and everything to gain. Follow her tips and recipes and soon you'll be cooking with the best of them too.
This is a book about cooks and cooking. It's also about life and lessons. Kathleen Flinn is a writer and graduate of Le Cordon Bleu cooking school in Paris. Though she doesn't own a restaurant or is a chef in one, she writes about food and knows food and other chefs. All this is to say, she does know what she's talking about when she tells you about food.
While grocery shopping one day, she noticed a woman loading up her cart with nothing but overprocessed fake food and an idea hit Kathleen. What if she took ten cooking novices and taught them the basics of cooking? Thus began six months of teaching - everything from chopping onions to tasting salt to learning about cuts of meat. Her nine volunteers started out as fast food and processed food junkies to people who could braise, saute, bake and simmer with the best of them. Kathleen wasn't the only teacher for her classes as she brought in chefs and nutritionists to show her class specific lessons. Along the way, Kathleen discovered what many teachers already know - that in teaching, you also learn.
At the end of the experiment, the students were more confident, more selective of what they bought and ate, and healthier as they found out that cooking from scratch is not only better for you, but also better for the environment and for your pocketbook.
I've been cooking for fifty years and I learned more than a few things in this book. In addition to the tips, there are also great basic recipes and tips for you to learn to make things on your own. Though Kathleen does promote good cooking, she also admits it's not for everybody. According to her, "not every meal has to be from scratch, nor does everything you consume have to be organic, locally sourced and pasture raised. Try to find a comfortable place somewhere between Tuna Helper (registered trademark) and Top Chef. If you burn, scorch, drop, boil over, overcook, undercook, underseason or other wise put a meal together that's less than a success, in the end it doesn't matter. It's just one meal."
Definitely a good book to read if you skip the first few pages. I recommend it for anyone who is a novice or afraid to pick up a knife and slice an onion. Grab your pots and pans, you have nothing to lose and everything to gain. Follow her tips and recipes and soon you'll be cooking with the best of them too.
okiegirl4's review
5.0
I really enjoyed reading this book. I decided I needed this book for my bookshelf so I purchased a copy. I loved how by the author teaching her volunteers she taught me. Her passion of teaching comes thru her writing. I highly recommend this book!
sybrasays's review
4.0
The beginning worried me- as a working mom of 3 who doesn't enjoy cooking or feel confident in many cooking skills, I worried this book would feel shame-y. I don't have the desire, skills, knowledge, or mental bandwidth to make many things from scratch. I didn't get that feel from the book though, I got the impression that the author enjoyed helping these people. The book read like fiction but was nonfiction (a style I enjoy). I didn't pay close attention to many of the actual cooking tips, and read for entertainment rather than cooking improvement, which I think helped me enjoy it more.
pattydsf's review against another edition
3.0
“If you want to save money and eat well, worry less about buying in bulk or what's on sale, Jenny stated. The number one way to save money on your grocery bill is to not waste food. You can buy in bulk, within reason, on nonperishables, but for the fresh stuff, just buy less and shop more often.”
Thank you to my friend Candice for suggesting this title to me. Flinn is a good writer and an even better cook. Although I can cook and like to, I appreciate what Flinn is trying to do in this story. Making people better cooks is a worthy task. I am amazed that Flinn took this on.
I am even more amazed at the women who were willing to take on the job of becoming better cooks. Most of us are not good at admitting we need help with anything. These women were strong enough to say that they needed help with their cooking skills. I would not have wanted to open my refrigerator and cabinet doors to a stranger. They also gave up a lot of time to take classes from someone they did not know. The women who completed the course deserve credit for what they did.
I did pick up some tips and reexamined my knife skills thanks to Flinn. I am grateful to her for writing this and to my friend for realizing I would like this book.
I also checked out An Everlasting Meal by Tamar Adler. I already read this cookbook once, but Flinn reminded me of Adler’s desire to use everything. Now I am working my way through that book. Cooking is a wonderful skill to have and I am glad that both Adler and Flinn have made me a better cook.
Thank you to my friend Candice for suggesting this title to me. Flinn is a good writer and an even better cook. Although I can cook and like to, I appreciate what Flinn is trying to do in this story. Making people better cooks is a worthy task. I am amazed that Flinn took this on.
I am even more amazed at the women who were willing to take on the job of becoming better cooks. Most of us are not good at admitting we need help with anything. These women were strong enough to say that they needed help with their cooking skills. I would not have wanted to open my refrigerator and cabinet doors to a stranger. They also gave up a lot of time to take classes from someone they did not know. The women who completed the course deserve credit for what they did.
I did pick up some tips and reexamined my knife skills thanks to Flinn. I am grateful to her for writing this and to my friend for realizing I would like this book.
I also checked out An Everlasting Meal by Tamar Adler. I already read this cookbook once, but Flinn reminded me of Adler’s desire to use everything. Now I am working my way through that book. Cooking is a wonderful skill to have and I am glad that both Adler and Flinn have made me a better cook.