My mom took my author photo

Welcome! I’m Kathleen Flinn, the author of The Sharper Your Knife, the Less You Cry and The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks published in October 2011 by Viking/Penguin.

To go along with my second book, I launched a website, CookFearless.com, which is dedicated to empowering homecooks with vetted recipes, lessons and tips from the pros. The book is already its fourth printing and recently was awarded Best Non-Fiction Book – Memoir/Autobiography from the American Society of Journalists and Authors.

I’m hard at work on my third title, Burnt Toast Makes You Sing Good, a memoir with recipes about my childhood growing up in the wilds of the American Midwest. It will hit the shelves in early 2014. I’m also working on a work of fiction that involves gin, but I can’t say more than that right now.

I also teach food writing through my program Hungry for Words throughout the U.S. and Paris. If you’re interested, please contact me for more information about upcoming dates.

You can see what I’m up to by checking out my blog or see where I’m going on my events page. If you’re with a book club, be sure to check out my book clubs guides for The Sharper Your Knife  and The Kitchen Counter Cooking School. If my schedule allows, I’d be happy to call in or Skype with your book club. I’ve talked to more than 75 book clubs across the U.S. Canada and the UK. Just drop me a line.

You can check out some of my recipes online, and I’m always looking for volunteer recipe testers for upcoming projects. Just drop me an email.

You can reach me anytime via email or follow me on Twitter or friend me on Facebook.

I’m on the board of directors for the International Association of Culinary Professionals (IACP) and a member of the American Society of Journalists & Authors (ASJA), the James Beard Foundation, the Richard Hugo House in Seattle, the American Institute of Wine and Food, the Society of Professional Journalists (SPJ) and the Author’s Guild.

Please don’t hestitate to contact me. I read all my email, it just sometimes takes me awhile to respond. If you haven’t heard from me in seven days, resend your mail.


8 responses to “About

  1. kathleen, Could I repost your fat blog on wellfedheart.com?

  2. Vickey Soennichsen

    I hope it is ok that I call you Kathleen, I feel as though I know you through your books. I want to thank you so much!! I work at a kitchen store and was feeling less than confident about my cooking skills and advice I would give our customers. After reading the Kitchen Counter Cooking School I was walking proud. I felt confident in my knowledge of knives. I also recommended that some of our customers have taste tests especially with salt. It turns out that one of the customers imports salts and sells them at the local farmers market. She jumped on this idea. (I gave you full credit.)

    Last year I had to be laid up for a while and my boss recommended your first book. I read it so quickly and enjoyed your writing. I couldn’t wait for your next book. I loved that it was so completely different from your first. The grocery store episode captured my attention and I was hooked. I felt like I was learning right along with your class. I grew up with foodies, but life had gotten in the way and I lost my passion. Thank you for rekindling it.
    If you are ever in my area I would love it if you could drop by the kitchen store where I work. It would be an honor to meet you.

  3. Kathleen – I am listening to your Kitchen Counter Cooking School audio book while walking to and fro work and find hearing recipes strangley calming (which suprised me). In addition to really enjoying and connecting with your words, it is informing and categorizing a lot of thoughts I have had. I am inspired to do some of my own tastes test. I did want to share something in the NY Times today that seems to fit right in with your key points in the book. Cheers and I look forward to following your blog. Fellow Seattleite – Megan

  4. Lynne

    I just diced an onion without a food processor! I was sooo impressed!! This is what we need-not more recipes but more “how-tos” so that we can make what we like, only make it better!!! Loved your book “Kitchen Counter Cooking School” and can’t wait to keep trying all your techniques! Thanks from AZ!

    • Kathleen Flinn

      Yay! I am so excited for you!

      Thanks. I’m hoping to get more how to lessons online this summer once I’m done with the next book. (It’s due in two weeks.) I agree – it’s not such much about recipes but techniques that make you feel more courageous in your kitchen 🙂

  5. dfrank10@cox.net

    Kathleen, I just made Mike’s Yellow cake, substituting some 0% fage for butter/milk. The cake consistency is very light and fluffy (when I expected it to be dry) and I made 1/2 the frosting recipe but I’m wondering if I should have made the full recipe? I made a 9×13 pan instead of the rounds. It just didn’t seem sweet enough. I would love your thoughts! Lynne in AZ

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