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 readers' culinary self-confidence, strategies to get the most from their grocery dollars, and simple recipes that get readers cooking.
No Image AvailableKathleen Flinn is the author of The Sharper Your Knife, the Less You Cry, a memoir with recipes about leaving her corporate life to study at the venerable Le Cordon Bleu in Paris and falling in love along the way. Her next book is The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices Into Fearless Home Cooks (Viking/Penguin 2011). A long-time writer, her work appeared in dozens of publications, including the Chicago Sun-Times, Smithsonian, Men's Fitness, the Globe & Mail (Canada) and USA Today. She serves as the chair of the Food Writers, Editors & Publishers section for the International Association of Culinary Professionals (IACP). She is at work on two additional books and teaches both cooking and food writing Seattle.