After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket 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.
The Kitchen Counter Cooking School includes practical, healthy tips that boost listeners' culinary self-confidence, strategies to get the most from their grocery dollars, and simple recipes that get listeners cooking.
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by Kathleen Flinn
by Katherine Crowley, Kathi Elster
by Kathleen Ernst
by Kathleen Krull
by W. Michael Gear, Kathleen O'Neal Gear
by Diane Mulcahy
by Deirdre N. McCloskey
by Ashton Lee
by Jenny Dearborn, David Swanson
by Ching Ning Chu
by Jeremy Ring
by Christine L. Borgman
"A different kind of culinary treatise, one that focuses on practical, healthy home culinary tips, bypasses celebrity chefs and goes right to grocery market savings, butchery skills, and simple recipes. Marguerite Gavin's precise enunciation works well with the story of nine beginners who gained culinary expertise without drama or angst. The author's Cordon Bleu training, replete with challenging French terms, does not daunt Gavin, who soldiers on in carrying out the book's intended purpose--demystifying cooking for the purpose of enabling beginners to embrace basic cooking skills to create economical and healthy cuisine at home. Flinn strives to bridge the gap between available food and quality home cooking by sharing food shopping tips and preparation strategies, which Gavin shares energetically. Only the print book's accompanying recipes are missed in the audio version. A.W. (c) AudioFile 2012, Portland, Maine"
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