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.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better