Wow, when I wrote that title I was like, that should really be in reference to MY food memoir and not someone else’s, but then again I really don’t have that much to say, so I’ll stick to my blog and reading other people’s accounts of their accomplishments. Anyhow, I finished up The Sharper Your Knife the Less You Cry by Kathleen Flinn this morning.
Overall it was a really easy read- I kind of felt like I was watching TV but without the guilt… it was conversational and mindless, but still entertaining. I had a hard time with Flinn’s self-congratulatory attitude, but it well worth it for the firsthand account of her cooking experience in all of Le Cordon Bleu’s three cooking classes (Basic, Intermediate, and Superior). The descriptions of the cooking techniques were really fun to read about, and I learned one major lesson from those 274 pages: EVERYTHING SOUNDS BETTER IN FRENCH. She’ll write a recipe for roasted chicken, but you don’t realize it’s JUST FUCKING CHICKEN until you go back and read the translation, because it sounded thick with unicorn magic and wizard spells (as all things read in French typically do).
Take for instance the dinner that C made me last night-
Balsamic glazed pork loin, broccoli with garlic, and butter-thyme rice, served with a balsamic reduction, cherry tomatoes, and mushroom. Granted… that sounds pretty majestic already, but now read THIS: