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This is the Reprint edition with a publication date of 9/2/2008.
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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.|