• The Kitchen Counter Cooking School



The Kitchen Counter Cooking School

How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks


From the publisher

After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned to the States with no idea what to do next. Until one day at a supermarket, when she watched a woman loading her cart with ultraprocessed foods.

Flinn’s “chefternal” instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. From that an idea was born: recruit adults who couldn’t cook but wanted to learn, and offer them a series of basic-cooking classes.

Nine students learned how to use a chef’s knife, chop onions, cook chicken, make pasta and bread, and more. And yes, even when the class was over, they continued to cook at home.

Part memoir, part instruction manual, The Kitchen Counter Cooking School includes practical, healthy tips that boost readers’ culinary self-confidence, as well as strategies to get the most from their grocery dollars and simple recipes to get cooking.

Selected contents

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

All Books

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice