Back in January of 2000, I graduated from The Institute of Culinary Education in New York City with a Baking and Pastry Arts diploma. I then did a short stint as an intern at a very well known New Jersey restaurant before deciding that standing on my feet for thirteen hours a day just wasn’t going to float my boat. What did make me happy though was actually cooking and baking which I still love to this day. I also enjoy reading about food and cooking, and have read really great memiors like The Man Who Ate Everything and Kitchen Confidential. More recently I enjoyed Julie & Julia: My Year of Cooking Dangerously, which I reviewed here. So when I saw a short blurb in a cooking magazine for the book The Sharper your Knife, the Less you Cry by Kathleen Flinn, I knew that it was just the type of book that I would enjoy. It doesn’t hurt either that the cover is absolutely gorgeous.
As described by Publisher’s Weekly:
When the author, an American journalist and software executive working in London, is sacked from her high-powered job, she enrolls as a student at the Cordon Bleu school in Paris. With limited cooking skills and grasp of the French language, she gamely attempts to master the school’s challenging curriculum of traditional French cuisine. As if she didn’t have enough on her plate eviscerating fish and knocking out pâtéà choux, she determines to write a book about her experience and gets married along the way. The result is a readable if sentimental chronicle of that year in Paris in which her love life is explored in great detail, dirty weekends and all, and cooking features as a metaphor for self-discovery.
Sounds interesting, doesn’t it? The book won’t be released until this Thursday, October4th, and with my way too long TBR list, it will probably be some time until I actually get to read it. In the meantime, you can check out the author’s blog or her official website here.
Oh and yeah, that’s me at culinary school. Sweet uniform, don’t you think? 
