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The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks Paperback – Sep 25 2012

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Product Details

  • Paperback: 304 pages
  • Publisher: Penguin Books; Reprint edition (Sept. 25 2012)
  • Language: English
  • ISBN-10: 0143122177
  • ISBN-13: 978-0143122173
  • Product Dimensions: 14.1 x 2 x 21.2 cm
  • Shipping Weight: 259 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #140,353 in Books (See Top 100 in Books)

Product Description


"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,, A Homemade Life

"An 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."
-Publishers Weekly

"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."
-Library Journal

(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.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

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Most helpful customer reviews

1 of 1 people found the following review helpful By J. -d'souza on Nov. 11 2012
Format: Paperback Verified Purchase
I had read the previous book and enoyed it as a good story but I found this book to be very informational and very useful. First time I read it I made a homemade carrot soup and a stew on a Sunday and the family fell on it like ravening wolves. I came to understand cooking better and stopped buying prepackaged as it is not necessary. Right now have a beef barley soup in the crockpot and baked the book's artisan bread recipe without difficulty. First time I made that bread, everyone sat down and ate it hot with butter right from the oven. I am buying three copies for Xmas gifts for people I know. So yes, an excellent purchase as a story and a cookbook all in one. It belongs in the kitchen for sure. I hope to see more.
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Format: Paperback Verified Purchase
Really enjoyed this book by Kathleen Flynn- it helped me to organize my own thoughts for 'cooking school', and was inspiring to hear about people becoming confident because of well thought out freedom to experiment.
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By Estal on Oct. 16 2012
Format: Hardcover Verified Purchase
I always knew how to 'cook' basic meals and follow a recipe but now, after reading Kitchen Counter Cooking School, I have the confidence and enthusiasm to "COOK". I experiment and substitute and embellish with abandon and great success, if I do say so myself. I bake my own bread exclusively (haven't bought a loaf in months), I no longer by jars of sauces or virtually anything processed, and I actually had to replenish some of my herbs and spices because - for the first time - I'd used them up!

If you have any hesitation or uncertainty in the kitchen, this is the book for you. I cook healthier, heartier, cheaper, and with more variety all because of this book.
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