After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost listeners' culinary self-confidence, strategies to get the most from their grocery dollars, and simple recipes that get listeners cooking.
"The author's humble approach is inviting and shows why her students were enthusiastic." (Kirkus)
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Just as much a self-help book as a cookbook.
Much less fast-food.
I don't particularly have a most memorable moment in the book but when I realized, while painstakingly bookmarking each location (107 so far) I wanted to revisit, that I was becoming a very good cook. At least in comparison to what I was before and even better than my wife.
The recipes and/or references to ingredients are very hard to follow when they are being read so fast. This is one of the reasons for my more than 100 bookmarks. On top of that, I slowed the audio down to 1/2 speed when going over recipes and/or cooking instructions.
Her stories were interesting however as I said before, this was more of a self-help book and the emotion accumulated slowly, as I learned to become a better cook and really understand what I was doing, not simply following someone's written instructions.
I have since began to make dishes of my own accord, without recipes, which before was all but impossible except for the simplest of dishes.
There is a down side to reading and putting these lessons into practice. Meals that are eaten at a restaurant are scrutinized much more. They often seem bland and I''m second guessing the cook or even the chef in some cases.
I understand food MUCH MORE than I ever have in my life. I know that on average about 75% of the sodium that I eat comes from processed (packaged) foods. All the credit doesn't go to Kathleen Flinn however because I also recently read "The body fat solution" by Tom Venuto. It's not a cookbook so there isn't a comparison here.
I would recommend this book to anyone that has ever walked into the kitchen and felt challenged to cook a good meal, anyone that has children, that cares about their body condition and health and anyone that isn't rich enough, or lucky enough, to have someone else prepare your meals for you.
- J. Locke
Great Motivater for Challenged Home Cooks
I like that she takes examples from the from grocery store boxed items and trys to show how they could be made more simply, cheaply at home without all the chemicals. I also liked the fact that she gives you some basic starting points for getting started at home cooking. This book would be best for those just starting out in the kitchen or those of us who have been stuck in a rut and have resorted to eating more processed foods. Overall, I enjoyed this book and as a health coach will recommend it to many of my clients to help them get started in the kitchen.
Although I like this narrators voice, there were several places where either the editing was chopped or she didn't pronouce the word properly. These are very minor, but I did notice them and usually replayed it just to make sure I was hearing her properly.
Unfortunately, she doesn't give all the recipies, which would be out of scope for this book. However, for the recipes she does give, a PDF companion would have been very helpful. Without it your stuck writing down all the recipes as she gives them or buying the book.
- Chris C.