Sharper Your Knife, The Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School
Read Kathleen Flinn's posts on the Penguin Blog.\ This is the funny and inspiring account of Kathleen Flinn’s struggle in a stew of hot-tempered chefs, competitive classmates, her own “wretchedly inadequate” French, and the basics of French cuisine. Flinn was a thirty-six-year-old middle manager trapped on the corporate ladder—until her boss eliminated her job. So she cashed in her savings and moved to Paris to pursue her lifelong dream of attending the venerable Le Cordon Bleu cooking...
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A true story of food, Paris, and the fulfillment of a lifelong dream. Publishers Weekly When the author, an American journalist and software executive working in London, is sacked from her high-powered job, she enrolls as a student at the Cordon Bleu school in Paris. With limited cooking skills and grasp of the French language, she gamely attempts to master the school's challenging curriculum of traditional French cuisine. As if she didn't have enough on her plate eviscerating fish and knocking out pâtéà choux, she determines to write a book about her experience and gets married along the way. The result is a readable if sentimental chronicle of that year in Paris in which her love life is explored in great detail, dirty weekends and all, and cooking features as a metaphor for self-discovery. Some readers may feel disappointed that the narrator's encounters with French cookery remain largely confined to her lessons at the Cordon Bleu. On those rare occasions when she ventures into the food-obsessed city, the descriptions of meals are glancing at best. Although her struggles with the language and lack of knowledge about the culture lend comic elements to the story (once, trying to order a pizza over the phone, she said, "Je suis une pizza"-I am a pizza), they, too, constrain the author's culinary explorations. (Oct.)Copyright 2007 Reed Business Information
Author's Note ixPrologue: This Is Not for Pretend 1Basic Cuisine 5Life Is Not a Dress Rehearsal 7Lost in Translation 17Culinary Boot Camp 25Taking Stock 35Memoirs of a Quiche 46La Vie en Rose 56No Bones About It 66Splitting Hares 74The Souffle Also Rises 83As the Vegetables Turn 92Final Exam-Basic 103Intermediate Cuisine 113Class Break: Spain 115C'est la Vie, C'est la Guerre 118A Week in Provence 128Rites of Passage 134The Silence of the Lamb 143"I Am a Pizza for Kathleen" 150A Sauce Thicker Than Blood 158La Catastrophe Americaine 164Bon Travail 171Final exam-Intermediate 177Superior Cuisine 183Class Break: Normandy, then America 185Back in Bleu 189Great Expectations 202Gods, Monsters, and Slaves 211LaDanse 220Bye-bye, Lobster 231I Didn't Always Hate My Job 243An American Hospital in Paris 249Final Exam-Superior 259Epilogue: Thanksgiving in Paris 271Extra Recipes 275Acknowledgments 279Selected Bibliography 281Index of Recipes 283Menu Guide for Book Clubs 286
\ Publishers WeeklyWhen the author, an American journalist and software executive working in London, is sacked from her high-powered job, she enrolls as a student at the Cordon Bleu school in Paris. With limited cooking skills and grasp of the French language, she gamely attempts to master the school's challenging curriculum of traditional French cuisine. As if she didn't have enough on her plate eviscerating fish and knocking out pâtéà choux, she determines to write a book about her experience and gets married along the way. The result is a readable if sentimental chronicle of that year in Paris in which her love life is explored in great detail, dirty weekends and all, and cooking features as a metaphor for self-discovery. Some readers may feel disappointed that the narrator's encounters with French cookery remain largely confined to her lessons at the Cordon Bleu. On those rare occasions when she ventures into the food-obsessed city, the descriptions of meals are glancing at best. Although her struggles with the language and lack of knowledge about the culture lend comic elements to the story (once, trying to order a pizza over the phone, she said, "Je suis une pizza"-I am a pizza), they, too, constrain the author's culinary explorations. (Oct.)\ Copyright 2007 Reed Business Information\ \ \ \ \ Seattle Post-IntelligencerThis tasty offering . . . seems destined to earn an honored place on the crowded bookshelves of many foodie readers.\ \ \ Kirkus ReviewsAn American expatriate follows her dream to study at Le Cordon Bleu in Paris. When 36-year-old software executive Flinn got fired in 2003, she was faced with a choice: She could look for another job or pursue her passion. Actually, it's two passions: cooking, and a man. While a corporate wage-slave, she feared making a commitment to Mike back in Seattle. Now unemployed, single and with no country to call home, nothing held her back. She called Mike, drained her savings, moved with him to Paris and started classes. Part memoir, part insider's look at the famed culinary institute where the world's elite chefs have been trained in the art of French haute cuisine, the text takes the form of chronological chapters interweaving lessons learned at the school with lessons learned about life. We meet characters both eccentric and multicultural, from the seemingly bipolar Gray Chef to a roster of far-flung classmates. The range of students from Europe, America, South America, Asia and the Middle East makes it apparent that French cuisine is now global, but Flinn merely touches on that theme. It's not the only potentially fascinating topic she scants; she barely seems to notice that Paris now competes with London, formerly the butt of many jokes about bad food, as the home of superlative dining. Instead, Flinn attempts to use cooking as a life metaphor, a dicey tactic when your personal revelations mostly resemble outtakes from Sex and the City. The book is best when she sticks to cooking, France's culinary history, diverse regional traditions and the challenges of meeting the impeccable standards of Le Cordon Bleu's demanding chefs. A fascinating look inside a famed elite institution, unnecessarilygarnished with lackluster autobiography. Agent: Larry Weissman/Larry Weissman, LLC\ \
