I read a lot of books, period, and lately I read a lot of food books. So I don’t think I’m being too cavalier when I say that this is the BEST food book I’ve read all year. The Kitchen Counter Cooking School (Kathleen Flinn) is a memoir cum cookbook that is just like taking cooking lessons without paying the exorbitant fees, and without being the awkward, food allergy-challenged person in the room.
I do not lie. First of all, Flinn is just really good at putting together a narrative, so the book is highly readable. That’s why it functions so well as a lesson, too–she’s a good teacher, well trained, who knows how to put together a lesson so that it’s engaging and understandable. The book follows her and her friend as they find nine women (not all female on purpose, but interesting sociologically nonetheless) and take it upon themselves to teach them to cook. And so they do, focusing each lesson on things that real people actually want to eat, are capable of cooking, and can afford to eat regularly, such as chicken and bread. Turning each lesson into a narrative chapter, Flinn offers you a lesson, too, not to mention teaches you things about the US food system, the economics of cooking and buying groceries, and tricks to understanding how to use spices and herbs. I now understand that “flavor profile” isn’t just a pretentious chef word but also something that will make my own cooking more interesting and more cohesive. Continue reading