…you might like a book I read at the end of 2009, called The Sharper Your Knife, The Less You Cry, by Kathleen Flinn. It recounts the author’s real-life studies at Le Cordon Bleu in Paris. Flinn was a career woman here in the States with a lifelong dream of attaining a diploma from “the world’s most famous cooking school,” and when her personal life allowed for it, she made it happen.
Kathleen retells her struggles through the demanding course of study and interweaves it with tales from her personal life; for those of you who read Julie and Julia and cringed, this is where the similarities cease — this book is a good bit cleaner than the former.
It was a quick read for me…I DEVOURED it and enjoyed every bit of it. Each chapter ends with a recipe to boot.
The title comes from a cooking truth I didn’t know before: if your knife is sharp, it will crisply cut the cells of an onion rather than crushing them, releasing less eye irritant in the process.