More New and Used
from Private Sellers
Usually Ships in 2-3 Business Days
In Stock Usually Ships in 24 Hours
Starting at $0.01
Questions About This Book?
Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the Reprint edition with a publication date of 9/2/2008.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
- The Used copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
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 school. Fans of Julie & Juliaand the late Julia Child will be richly rewarded by this vibrant tale of self-discovery, transformation, and ultimately love.
Kathleen Flinn has been a writer and journalist for nearly twenty years. Her work has appeared in the Chicago Sun- Times, Smithsonian, USA Today, Men-'s Fitness, The Globe and Mail, and many other publications.
Table of Contents
|Author's Note||p. ix|
|Prologue: This Is Not for Pretend||p. 1|
|Basic Cuisine||p. 5|
|Life Is Not a Dress Rehearsal||p. 7|
|Lost in Translation||p. 17|
|Culinary Boot Camp||p. 25|
|Taking Stock||p. 35|
|Memoirs of a Quiche||p. 46|
|La Vie en Rose||p. 56|
|No Bones About It||p. 66|
|Splitting Hares||p. 74|
|The Souffle Also Rises||p. 83|
|As the Vegetables Turn||p. 92|
|Final Exam-Basic||p. 103|
|Intermediate Cuisine||p. 113|
|Class Break: Spain||p. 115|
|C'est la Vie, C'est la Guerre||p. 118|
|A Week in Provence||p. 128|
|Rites of Passage||p. 134|
|The Silence of the Lamb||p. 143|
|"I Am a Pizza for Kathleen"||p. 150|
|A Sauce Thicker Than Blood||p. 158|
|La Catastrophe Americaine||p. 164|
|Bon Travail||p. 171|
|Final exam-Intermediate||p. 177|
|Superior Cuisine||p. 183|
|Class Break: Normandy, then America||p. 185|
|Back in Bleu||p. 189|
|Great Expectations||p. 202|
|Gods, Monsters, and Slaves||p. 211|
|La Danse||p. 220|
|Bye-bye, Lobster||p. 231|
|I Didn't Always Hate My Job||p. 243|
|An American Hospital in Paris||p. 249|
|Final Exam-Superior||p. 259|
|Epilogue: Thanksgiving in Paris||p. 271|
|Extra Recipes||p. 275|
|Selected Bibliography||p. 281|
|Index of Recipes||p. 283|
|Menu Guide for Book Clubs||p. 286|
|Table of Contents provided by Ingram. All Rights Reserved.|