From Publishers Weekly
Starred Review. Flinn's engaging account of her studies at famed French cooking school Le Cordon Bleu should strike a chord with anyone who has dreamed of leaving the rat race and following a passion for food. The main course, Flinn's narrative of her trials and triumphs as she moves through the three levels of cuisine, is supplemented by plentiful helpings of drama, romance and near-tragedy in her personal life. Cassandra Campbell's reading is superlative: her American accent for Flinn slides gracefully into French, French-accented English and various accents for other international students. Her voice also exactly captures Flinn's shifting emotions, from fear and paralysis when facing the "Gray Chef" and resentment of selfish classmates, to pleasure when she wins praise for a well-prepared sauce and joy when she realizes she is starting to understand French better. Foodies and memoir fans will be enchanted. Each chapter ends with a recipe (which all helpfully appear in PDF on a separate disc). Simultaneous release with the Viking hardcover (Reviews, June 25).
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I can never get enough of true stories about people who stop in the middle of their life's journey to ask, What do I really want?' and then have the guts to actually go get it. Kathleen Flinn's tale of chasing her ultimate dream makes for a really lovely book engaging, intelligent and surprisingly suspenseful.
Elizabeth Gilbert, author of Eat, Pray, Love
The Sharper Your Knife, the Less You Cry
is an engaging story about a fantasy fulfilled. It's Under the Tuscan Sun goes to cooking school.
Michael Ruhlman, author of The Soul of a Chef
Although I can't cook my way out of a sac de papier
, I found this book a joy to read. It's is a compelling story about learning to cook and learning to love at the same time, told with humility, humor and passion.
Bill Radke, host of public radio's Weekend America
Kat Flynns vivid story of her adventures at Le Cordon Bleu Paris had me smiling page after page. It's about what you should always think about in the pressure behind a hot stove the pure romance of cooking.
Jerry Traunfeld, author of The Herbfarm Cookbook
and The Herbal Kitchen