I'm not exactly a foodie (no morels and wasabi-glazed cornish hens here), but I do love to prepare good food, and I take it pretty seriously most of the time. I'm not the most adventurous when it comes to ingredients, but I like to make things from scratch, to make a beautiful dish, to make something that causes me to sit back and say, "now, that is good." So, when Raych of booksIdoneread reviewed The Kitchen Counter Cooking School, I immediately wanted to read the book, and when she offered it as a giveaway, I was all *sign. me. up.* The fact that I actually won the giveaway is fun, and even more fun is this book and the stuff I learned from it. (Psstt. I'm giving away my copy, so read on!) Considering I started my process a good seven years ago (and really many more than that if you count all the brownies and blueberry bar cookies I made in high school), there was much here I already knew. But for those who haven't yet tackled The Omnivore's Dilemma or watched Food, Inc, Flinn offers a lot of information peppered with a healthy dose of humor and good-natured reflection. She instructs her students (and thus, somewhat, her readers) on how to properly chop an onion, how to cut up a whole chicken, how to make soup from whatever is in your fridge, and how to bake bread. It was this last that most inspired me, and the recipe for artisan bread she includes is definitely a keeper.
Look! I made bread!
And the night before that, I made her spaghetti sauce and froze the leftovers.