It’s no secret there are thousands of cookbooks out there. Lots of TV cooking shows, countless websites about cooking and recipes.
But who’s going to help you make the transition from packaged, processed, just-heat-this-up-and-eat-it food .. to actual cooking with fresh ingredients in your kitchen?
Even the most basic kitchen knowledge seems to have slipped past a lot of us.
So Kathleen Flinn — author of “The Sharper Your Knife, the Less You Cry”– began helping others find their inner cook.
She tells how that came about, and how it turned out, in her new book “The Kitchen Counter Cooking School.”
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