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The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Co oks Hardcover – Sep 29 2011

4.7 out of 5 stars 7 customer reviews

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Hardcover, Sep 29 2011
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Harry Potter and the Cursed Child
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Product Details

  • Hardcover: 304 pages
  • Publisher: Viking (Sept. 29 2011)
  • Language: English
  • ISBN-10: 0670023000
  • ISBN-13: 978-0670023004
  • Product Dimensions: 23.7 x 16.1 x 2.7 cm
  • Shipping Weight: 272 g
  • Average Customer Review: 4.7 out of 5 stars 7 customer reviews
  • Amazon Bestsellers Rank: #428,015 in Books (See Top 100 in Books)
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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, 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.

Customer Reviews

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Top Customer Reviews

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: Hardcover
After observing a stranger's grocery cart packed with processed, ready-to-eat foods, Seattle's Kathleen Flinn (a graduate of Paris's Le Cordon Bleu) became concerned. And with good reason: since World War II, home cooks have grown dependent on the food industry's offerings of "convenience" foods, thus decreasing familiarity with whole foods and the techniques and utensils needed to prepare them. Furthermore, food television has turned cooking into a spectator sport, drawing people out of the kitchen and towards the couch.

But what to do about this trend? When Flinn happened upon an episode of TV's "What Not to Wear," she decided to adapt the premise and recruit a group of struggling home cooks, observe their kitchens and meal preparations, offer hands-on instruction and coaching and re-observe. This book documents her project and teaches many valuable lessons: how to stock a pantry; how to hold and use a knife; how to taste, including comparative tastings and suggested seasonings; how to bake simple bread and prepare eggs, whole chickens, fish and meats. Flinn writes fluently and accessibly, employing both humour and helpful instructions.

Though a couple of the book's chapters seem self-indulgent and irrelevant (like when she describes a teaching stint on a cruise ship), Flinn proves a supportive, entertaining and informative teacher. Ultimately, she inspires a respect for food, the true starting point to healthier living.
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Format: Hardcover Verified Purchase
I have been cooking for myself and my family for 20 plus years now. I have long placed importance on taking the time to cook from scratch with unprocessed products as much as possible and I love to cook. I had a Mom who cooked home made meals for us regularly and I took an interest in cooking early on. Having said that, I still gleaned an astonishing amount of knowledge from this book, as well as inspiration and enlightenment. I love how the writer ties food to our emotional lives. I had never before considered how closely our relationship with food is intertwined with our emotions and how our early experiences shapes how we deal with it as we grow up. But it makes so much sense, when you consider food is necessary sustenance for life. I also found the book to be a fun, engaging read and the writer just simplifies cooking so very, very well. I tend to be the kind of cook who needs a recipe to get started, but through this book I've found the tools and the confidence to start simply putting things together on my own, which is so liberating! I highly recommend this book for ANYONE ~ young/old, non cook, beginner, old pro ~ whatever! I will have both of my children read it at some point.
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Format: Hardcover
I'm a closet foodie and I love to cook and bake, but after working all day I don't have the energy. After reading this book I realized I'm far from alone.

For The Kitchen Counter Cooking School project, author Kathleen Flinn recruited nine volunteers who needed help. Each had something that needed improvement - they were cooking unhealthy food, buying take-out and resorting to what they thought would be the fastest and most convenient method of food preparation. All the volunteers were women and I could relate to all of them to some degree.

At the start of the book, the author introduces each volunteer by describing a visit to their homes and in particular their kitchens. There were issues with outdated food, too much food as well as content. Food labels were looked at, cooking methods discussed and even storage issues confronted. Each woman was surprised when a spotlight was pointed at their fridge and cupboards. Sometimes it takes an outsider to say, yep, storing 15 boxes of pre-made pasta dinners at this cost doesn't make sense when you can make something yourself for a fraction of the price, is much healthier and doesn't take nearly as much time as you'd think if you know what you're doing. The author rented a kitchen and once a week the volunteers learned how to do exactly that.

The book is divided into parts and each describes a food product or group and how best to prepare it. The volunteers were given the tools and instructions and were encouraged to experiment. Their delight in discovering that they could produce healthy and attractive dishes was evident. I like how the self-esteem of a person can be raised just by learning a method of cooking they previously thought had been impossible to master.
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