The Kitchen Counter Cooking School

I wish I could have been one of the students, as I am definitely a culinary novice. Spurred by reading this, I finally tried the “no-knead” bread technique I've heard so much about, with generally successful results, and the book has inspired me to start watching some of the technique videos produced by America's Test Kitchen. This book definitely got me thinking about the kind of food that I buy for my family to eat. If you don't go into it expecting a “cookbook” I think just about anyone could learn something from this book.

I grew up in the sixties when there was a strong movement toward moving back to natural foods. I had a mom who was a stay-at-home mother and prepared a big dinner ever night for us. When I had a family of my own, I prepared dinner every night, as my mother had modeled for me. Gradually, however, after I went back to work fulltime, I found it increasingly difficult to cook a meal every evening. My husband and I fell into lazy habits, popping in a frozen pizza one night and stopping by Subway for a couple of sandwiches another night.

This book was, then, not only a wonderful story to read, but an inspiration for me to get back to what I knew was best, preparing simple meals to share with my husband. I was reminded that prepared meals are much less expensive. I was reminded that there is something delightful about cooking that doesn't occur with carryout. I was reminded that preparing one's own meals allows one to choose nutritious ingredients. I was reminded of the fun that can occur when one cooks with others.

So, this book has changed my behavior. I've tried for the first time to roast a whole chicken. (It was great.) I made an omelet with leftovers. (Yum!) And I've set out in search of good knives. (The most important thing about cooking, I've learned from this book.)

Please cross your fingers that I can maintain this change and keep cooking.