|Print List Price:||$17.00|
Save $2.01 (12%)
Penguin Group (USA) LLC
Price set by seller.
The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks Kindle Edition
|New from||Used from|
|Length: 305 pages||Word Wise: Enabled||Enhanced Typesetting: Enabled|
|Page Flip: Enabled||
Switch back and forth between reading the Kindle book and listening to the Audible book with Whispersync for Voice. Add the Audible book for a reduced price of $7.49 when you buy the Kindle book.
See the Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Customers who bought this item also bought
Would you like to tell us about a lower price?
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
This book was life-changing! I can't believe I'd never read it, and turns out that I accidentally own all of Flinn's books and hadn't even realized it! Pictured above is a Thai salmon dish I was inspired to create based on the author's little flavor cheat sheet at the back of the book. I'm not one for food documentaries because I know I wouldn't be able to sleep a wink ever! But this book opened my eyes to how I shop, and how I can be so wasteful without even realizing it! She also made me sheepishly realize how many things I buy already made, when I can make them very simply at home for a fraction of the cost. I'm inspired, and I don't think I can just go back to how I was doing things before, just like the students of her Kitchen Counter Cooking School. Highly recommend!
My real puzzle about this book, though, is what it is intended to do. Michael Ruhlman comes to mind as an author who wrote about cooking school and then went on to write books explaining how to cook. This book goes partway there, describing the author's foray into teaching cooking skills. But even though it includes recipes and advice, it is not detailed enough (no drawings, for instance) for a culinary novice to learn from it alone. Certainly the 9 students she describes leading in class gained confidence and skills, but I doubt they would have found the same success if just handed this book instead.
If you are a person that doesn't know how to cook or thinks you have to buy a bottle to get a sauce you like and cooking is a lot of hard work, please buy this book. If you are someone who wants to teach another person how to cook, buy this book. Cooking from scratch is not hard and not expensive, and being healthier is not an impossible expensive dream. No one needs all the nasty chemicals that pre-made foods contain.
You can enjoy yourself in the kitchen, and impress your friends and maybe even your MIL. ;)
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.