The Kitchen Counter Cooking School

“For most people, the only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude” – Julia Child

I’m a self-proclaimed bookworm and David likes to joke that I always  have my nose stuck in a book.

My favorite books are usually the ones that have been recommended to me. But I stumbled on this one on a chance trip to Barnes & Noble. It stared up at me from the non-fiction table and based on the title alone, I knew it had to be mine.

The author, Kathleen Flinn, is a graduate of French cooking school, Le Cordon Bleu, and the book was born out of a volunteer project she undertook to teach a group of nine women, with little to no previous experience, how to cook.

“Sounds a lot like what I do,” I thought. I was ready to be inspired.

Each of the classes represented by chapters tackles a different topic from soup, to spices to meat. I enjoyed the useful and practical tips and recipes included throughout the book. As a reader, I almost felt as if I was in the classes myself. You truly feel the highs and lows experienced not only by the author, but also by the students.

I bookmarked so many of the simple tips Flinn shares and debuted them in my own kitchen. Some of my favorites, include:

• A basic formula for vinaigrette = 1 part acid + 3 parts oil
• Simple tips for creating good flavor
• Using leftovers
• What to do when you get to the bottom of a jar of mustard (add some lemon and olive oil for vinaigrette)
• Why you don’t have to buy ingredients for soup (i.e. how to make soup using what you already have in your fridge)
• Flavor profiles (an easy way to make veggies taste even better!)

Other useful nuggets from the book:

• Basic technique for preparing a whole chicken
• 10 ways to flavor roast a chicken
• 5 ingredient cake frosting
• How to create a chicken stock from bones

By the end, each woman had undergone a transformation and was armed with new tips and techniques to take back to her own kitchen. Many continued to use what they learned. Several lost weight and all had a renewed sense of confidence in the kitchen that kept them going back in to cook more and away from pre-packaged foods.

When you love what you do, teaching becomes more about inspiring and less about showing.

What books inspire you?