- Paperback: 304 pages
- Publisher: Penguin Books; Reprint edition (September 25, 2012)
- Language: English
- ISBN-10: 0143122177
- ISBN-13: 978-0143122173
- Product Dimensions: 5.5 x 0.7 x 8.4 inches
- Shipping Weight: 9.1 ounces (View shipping rates and policies)
- Average Customer Review: 196 customer reviews
- Amazon Best Sellers Rank: #164,552 in Books (See Top 100 in Books)
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The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks Paperback – September 25, 2012
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"This could be the most important book you'll ever read."
--Morgan Spurlock, Super Size Me
“…[A] terrific, inspiring book…”
-People (A People Pick, 4 stars)
"If you are going to read one book to change your diet and your life, The Kitchen Counter Cooking School is it."
"Kathleen entered the kitchens of strangers and took the time to understand how they think about food before changing their cooking forever."
--Amanda Hesser, Food 52, The Essential New York Times Cookbook
“A life-changing book--entertaining, inspiring, and deeply educational."
--Erica Bauermeister, The School for Essential Ingredients
"A funny, thoroughly engrossing book...get ready to be inspired--and to eat well along the way." --Molly Wizenberg, Orangette.com, A Homemade Life
"An engaging...book on the joys of home cooking and the teaching thereof."
-The Wall Street Journal
"The author''s humble approach is inviting and shows why her students were enthusiastic."
-Kirkus Reviews (Starred Review)
"Flinn guides you patiently in the kitchen like the mom you always wish you''d had to learn to cook from...the women gained confidence under Flinn''s wonderfully encouraging tutelage, and fearlessly faced their kitchens and grocery stores with useful knowledge."
"Flinn winningly offers inspiration to anyone who cares about cooking but lacks basic tools and skills."
"An amiable companion to cookbook stalwarts such as Mark Bittman''s How To Cook Everything, Pam Anderson''s How To Cook Without a Book, and Michael Ruhlman''s Ratio, this title provides encouragement where the others offer direction. A mash-up of inspiration and reference, it will appeal to readers who enjoy a story with their instruction."
— The Kitchen Counter Cooking School
About the Author
Kathleen Flinn has been a writer and journalist for nearly twenty years. Her work has appeared in the Chicago Tribune, the Chicago Sun-Times, USA Weekend, Men’s Fitness, and many other publications. She is a proud member of the International Association of Culinary Professionals, the American Society of Journalists and Authors, and the Author’s Guild. She divides her time between Seattle and southwest Florida.
Top customer reviews
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I was fascinated by this book. The theories on how America became a boxed food nation, how easy it is to make the REAL version of the boxed/bagged foods, etc. kept me up reading into the wee hours. I was tagging the recipes I wanted to try in a book that was reading like a novel/memoir. It’s SO GOOD. I think it should be required reading for students who are about to embark on the real world. Also, for the love of God, our country needs to bring home education back to high schools. Robert and I were debating on this (he thinks a shop class would be more important, of course, because he’s a boy!), so I want to hear that you think!
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. ;)
I cannot recommend this book enough!