The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks by Kathleen Flinn Download (read online) free eBook .pdf.epub.kindle

The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

The author of The Sharper Your Knife tells the inspiring story of how she helped nine others find their inner cook. 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
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“So who says you can’t cook? Not every meal has to be from scratch, nor does everything you consume have to be organic, locally sourced, and pasture raised. Try to find a comfortable place somewhere between Tuna Helper and Top Chef.”

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

“So who says you can’t cook? Not every meal has to be from scratch, nor does everything you consume have to be organic, locally sourced, and pasture raised. Try to find a comfortable place somewhere between Tuna Helper and Top Chef.”

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!
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Laura

This book moved me more than much of the fiction I’ve read in the past few years. It touched a chord that runs deep in me, the broken record that plays over and over, telling me I’m useless and a total failure in the kitchen.

I was recently diagnosed with a gluten, dairy and corn intolerance. That doesn’t sound like much of a big deal, but gluten and/or corn are found in about 90% of the food available in most supermarkets (typically in food additives whose names give shoppers no clue that’s what

I was recently diagnosed with a gluten, dairy and corn intolerance. That doesn’t sound like much of a big deal, but gluten and/or corn are found in about 90% of the food available in most supermarkets (typically in food additives whose names give shoppers no clue that’s what they’re buying). So basically, if I want to eat now, I need to make most everything from scratch. Even most of the ingredients that go into a typical recipe are off limits to me, as corn (typically the genetically modified variety) is so prevalent in the US, in virtually everything that comes in a can, box, bottle, or bag. Well, how I’ve managed to get along so far in the kitchen is that I’ve made lots of food from cans and boxes. I can’t do that anymore. One big crutch got pulled out from under me.

An extremely picky eater who doesn’t like most any cooked vegetable, finding recipes that fit all of my limitations is difficult. More and more, I’m finding the need to experiment until I can modify or invent recipes to suit me. As the weeks and months passed by, I found a few recipes that I love, but not enough to really feel like my diet had much variety. I felt like I was sentenced to a miserable life in the kitchen.

This book gave me hope. I realized I’m not alone in feeling a lack of confidence in the kitchen. Now that I feel like I have some clue about some of the basics, I’m more willing to take chances, play around, and see what works. The worst thing that can happen is a meal has to be scrapped. Usually, I can take a botched recipe and salvage it by using it to build something else a little differently, accidentally finding a new recipe in the process. It’s been an eye-opening experience.

This is one of those library books that, halfway through, I knew I needed to have in my kitchen. It’s a great reference book that I’ll re-read, mark up, and refer to again and again. I enjoyed meeting the author’s volunteer cooks, many of whom were just as nervous in the kitchen as I was going in. I now feel empowered to play in the kitchen, to look at the ingredients in the fridge and say “what the hell”. This was what I needed. A big push start. I feel like I can do this now.

Thank you, Shelby, for reading this book! Without you, who knows, I may have never discovered it.
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