The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World's Most Famous Cooking School

The Sharper Your Knife, The Less You Cry is a riveting memoir of one woman's journey through the hallowed kitchens of Le Cordon Bleu in Paris. Fresh from a corporate layoff in her London office, Kathleen Flinn chases her childhood dream to attend Le Cordon Bleu, encouraged by then-boyfriend Mike. Kathleen's love for cooking came as a result of necessity: after her father's early death from cancer when Kathleen was a teenager, she took over cooking for her family, eventually exploring the works of Julia Child and other cuisines. As an adult, her job in journalism allowed her to dabble in food writing and to indulge her love of restaurants, cooking, and food around the globe (including a brush with food poisoning from undercooked pig kidneys in China). Kathleen's witty observations of Cordon Bleu demonstrations and classes are culled from 600 pages of personal notes, 120 hours of audio recordings, and selections from the 300-plus recipes in the Cordon Bleu curriculum, so readers are instantly immersed into the grueling world of elite chefdom, including less appetizing ventures such as gutting fish, removing tendons and glands from chickens and guinea fowl, beheading rabbits, and chopping live lobsters in half (this book is definitely NOT for the squeamish). However, such visions are tempered by sweeter notes, including puff pastry and delicate sauces described in detail. Kathleen describes her new friends and classmates in detail, along with her continuing explorations of Paris and her struggles to improve her rusty French. One of the book's most touching moments involves a visit from her sister, who had planned on studying at the Sorbonne but gave up her place (and her dreams of studying in France) when their father was diagnosed with terminal cancer. Small moments of everyday Parisian life provide a pleasant counterpart to break up the monotony of daily classes. Other domestic affairs include Kathleen's new relationship, a visit from annoying houseguests, and several medical emergencies. The Sharper Your Knife includes many of the recipes alluded to in the text, and the back of the book thoughtfully includes a recipe index for faster retrieval. Traditional selections include Beef Braised in Red Wine, Chicken Cordon Bleu (which has no affiliation with the school), Rabbit or Chicken with Mustard Sauce, Chocolate Souffle, and Duck With Orange Sauce. Some of the author's personal favorites include Minestrone Soup, Gumbo from Paris, and Banana and Nutella Crepes.

Sometimes there's more to a story than what's printed on its pages. For example, my copy is stained with wine and chicken stock. And I suspect that's what Flinn intended: to give an experience. Reading the first chapter, I knew that this would sit on my kitchen counter and not in my shelves. And if the vicarious experience of living in France and falling in love--with cooking and a guy named Mike--isn't enough, consider the discovery between recipes and insider accounts of what happens at a famous cooking school. Consider Flinn's tone. She explores life decisions and doubts--that either cloud or crystallize her future--with an easy, likable narrative, a story that you might overhear at a bar. (She got fired? Are you kidding? And then what?) And while the story meanders a bit, you're willing to follow it through to discover what could be; it's much like cooking. Once you start, you have to finish. And it might leave you wanting more. An excellent read. Enjoy with a robust glass of wine. And follow with a somewhat drunken call to your friends while making chicken stock.

There is a reason why we're so seduced by stories of glamorous cities and memoirs by interesting people- they are stories of dreams and reality and ripe potential and how the two can meet if you just have the courage to do it. Kathleen Flinn's tale of her own life is really about having the guts to stop listening to what we ought to do and jump into what we want to do. It's a sprightly read, moving from Kathleen's humiliating dismissal from a glamorous job to the humiliations and intense pressure of a kitchen, and the thrilling ride of a new love. It's about one woman shaking off her expectations and learning to suck the marrow out of life. The book is full of juicy-sounding recipes and is fun and inspiring.

I've found another page-turner. I'm the sort who puts the average modern book down after forcing myself through a couple chapters (for example, I loved the Italy section of "Eat, Pray" but skipped the India section for Bali), but this book so far does not disappoint. With each page of this book, not only do I feel the author's pain (how many times can Chef make her cry? Will the new romance develop?) but there are great tips and tricks for preparing food. I can't wait to try the chicken stock recipe. Kathleen is a naturally gifted writer with a great flair for words.