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Penguin Group (USA) LLC
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The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks Kindle Edition
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|Length: 305 pages||Word Wise: Enabled||Enhanced Typesetting: Enabled|
|Page Flip: Enabled||
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Top customer reviews
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I've always enjoyed cooking but never have felt I could do much without a recipe or prepackaged food. This book made me think about how I approach cooking and why I have this approach. My mother cooked from scratch when I was a kid. We had a garden and chickens but all of that was gone by the time I was a teenager. So I learned to cook with packaged foods and by heating up canned items. I love to follow a recipe but that is not practical to do for every dish every day. When I try to wing it I end up overwhelmed and with food that is bland or over-seasoned.
I did the salt taste test between sea salt and the iodized salt. It was amazing the difference in taste. I thought salt was salt! I'm throwing out the iodized salt.
The information in this book also fit in with my goals to eat better and spend less money. I hope to share the ideas from the book with my 20 year old son and get him away from cans & packages.
The only reason I give it 4 instead of 5 stars is the story about her being on the cruise and some of the dinners she held seemed out of place in the book.
As a person, as a teacher, as a writer and as a cook; the word that describes Kathleen Flinn and her work is approachable. Her books, classes, writing and recipes are all approachable. New cooks and veteran cooks alike benefit from Kathleen’s honesty and wit.
I have read each of Kathleen’s memoirs and they are drastically different books. They are each impeccably written and researched, full of tantalizing recipes, but travel down different roads at different places and times.
The organization of the book (knives, tastings, chicken, bread, soup, etc)was as natural as putting one foot in front of the other. The newfound confidence of most of her students was exciting. With each week (and presumably chapter) I watched them learn and build upon what they learned AND I learned as well.
As someone who has 15 different oils and vinegars, three (yes 3) shelfs brimming with spices, a pantry that I could live from for 5 months, THREE freezers filled with game meat and pork and beef from pigs and cows my father raises each year AND over 500 cookbooks, I should be able to go to the farmers market each week (now I will hit two twice a week)and never set foot into a grocery store (that is NOT the case: I spend a ton on food, weekly). This wonderful book gave me the insight to manage my kitchen, pantry, fridge and freezers to change how I shop, cook and feed my family. For the know-it-all that I am, I learned so much.
I enjoyed the book because I do so many of the things Kathleen talked about(almost only buy whole chickens and make stock all the time, make soup to clean out fridge, make my own vinaigrette are a few). But I RELISHED the book for what I learned (two favorite things: food science of processed food p. 200-202 and the history of soup p228)and will try to change: here are a few personal highlights and take aways from this book:
*going to ditch the table salt (after I do the salt tasting)
*try new cuts of beef (my family LOVED page 156, when Lisa bent over to decribe the cuts of beef: my dad the hunter and butcher read it twice!)
*Start quoting Kathleen's mother to my daughters "who says you cant" and "in a hundred years no one will knwo the difference" (page 167)
*Look at food the way Beve does (p 205): 3 g fiber, less than 6 g sugar and 6 g protein (shocked my kids)
GO AND BUY THIS BOOK AND REFER TO IT OFTEN. I know that I will. Thanks Kathleen.
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