Sharper Your Knife The Less You Cry Hardcover – Oct 9 2007
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From Publishers Weekly
When the author, an American journalist and software executive working in London, is sacked from her high-powered job, she enrolls as a student at the Cordon Bleu school in Paris. With limited cooking skills and grasp of the French language, she gamely attempts to master the school's challenging curriculum of traditional French cuisine. As if she didn't have enough on her plate eviscerating fish and knocking out pâtéà choux, she determines to write a book about her experience and gets married along the way. The result is a readable if sentimental chronicle of that year in Paris in which her love life is explored in great detail, dirty weekends and all, and cooking features as a metaphor for self-discovery. Some readers may feel disappointed that the narrator's encounters with French cookery remain largely confined to her lessons at the Cordon Bleu. On those rare occasions when she ventures into the food-obsessed city, the descriptions of meals are glancing at best. Although her struggles with the language and lack of knowledge about the culture lend comic elements to the story (once, trying to order a pizza over the phone, she said, Je suis une pizza—I am a pizza), they, too, constrain the author's culinary explorations. (Oct.)
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'A truly inspiring read.' LOOK MAGAZINE --This text refers to the Perfect Paperback edition.See all Product Description
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Top Customer Reviews
One of the joys of being a book lover is that people always can find me great birthday presents. Especially true since I have lots and lots of different interests. These presents have formed the kernels of dozens of collections, everything from mountaineering to nishigoi to Antarctica to book collecting itself.
A few years ago I attended a week long Boot Camp course at the Culinary Institute of America, and published my notes on the Internet. As a result, I have a collection of books on attending cooking schools, and this is one of the very best of the genre. Kathleen Flinn is a very experienced writer with a 1000 articles to her credit. She got fired from a job and decided to take a year off to attend Le Cordon Bleu Paris. I am absolutely delighted that she did so -- and then used her writing skills to put together this funny, informative, joyous love story -- for food, for learning, for Paris, for a partner. A wonderful read.
Very highly recommended.
Flinn has followed up with a one way blog on Amazon in which she reports on her recent activities, in particular her current book tour, including a recent interview on the Leonard Lopate show. She came across as a charming, down to earth, fascinating person on the radio. She also maintains an excellent web page, which includes some of her recipes from her book.
Lapin ou poulet à la moutarde
Rabbit or chicken with mustard sauce
You can make this dish with either rabbit or bone-in chicken thighs. Rabbit is similar to the dark meat of chicken, but with a gamier flavor.Read more ›
The 28 small chapters do become repetitive, however, mostly because each contains at least one forced metaphor: "timing is important in cooking just like it is in relationships. If you try to take the cake out of the oven -- or commit to your sweetheart forever -- too soon, you end up with a sorry mess." If she lost the prosaism, Flinn would become a truly excellent and intriguing writer.
LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE IT!!!!!!!!!!!!!!!!!
Most recent customer reviews
I loved the idea, that this girl reported on how it would be to go to The famous cordon Blue School. Read morePublished 21 months ago by Donna Mae
Kathleen Flinn has done a fine job balancing her story about attending Le Cordon Bleu cooking school in Paris. Read morePublished 21 months ago by Showbear
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