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The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School | 
 enlarge | Author: Kathleen Flinn
Creator: Cassandra Campbell
Publisher: Penguin Audio
Category: Book
List Price: $34.95
Buy New: $2.94
You Save: $32.01 (92%)
New (26) Used (10) from $2.94
Avg. Customer Rating:  29 reviews
Sales Rank: 171464
Format: Audiobook, Compilation, Enhanced
Media: Audio CD
Edition: Unabridged
Number Of Items: 10
Pages: 1
Shipping Weight (lbs): 0.7
Dimensions (in): 5.9 x 5.4 x 1.6
ISBN: 0143142534
Dewey Decimal Number: 641.07
EAN: 9780143142539
ASIN: 0143142534
Publication Date: October 4, 2007
Availability: Usually ships in 1-2 business days
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| Also Available In:
| • | Paperback - The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World's Most Famous Cooking School | | • | Hardcover - The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School | | • | Audio CD - The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School | | • | Hardcover - The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School | | • | Audio Download - The Sharper Your Knife, the Less You Cry (Unabridged) | | • | Kindle Edition - The Sharper Your Knife, the Less You Cry |
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| Editorial Reviews:
Product Description
A true story of food, Paris, and the fulfillment of a lifelong dream.
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| Customer Reviews: Read 24 more reviews...
 Deliciously Excellent! September 6, 2008
This book is interesting and funny.
It is one of those books that make you laugh out loud ... as proven for me at work when I was trying to look like I was working but was actually devouring this book.
BUSTED.
LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE LOVE IT!!!!!!!!!!!!!!!!!
 the title is the best part - by far... June 16, 2008
4 out of 8 found this review helpful
while it is true that certain aspects of this story might strike some readers as unfair or annoying (that she can afford not to work for a year and live in paris, and that she does all of this not as a career move, but more as a means to "find herself") the bottom line is that this is just not a particularly interesting or well- written book. in fact, it reads more like a journal than a compelling narrative. there is no suspense, no stakes, nothing at all to carry a reader through to the end - unless you're dying to know whether or not she graduates, which actually matters not at all, since her diploma is more a "badge of honor" than a means to an end. ultimately, it doesn't succeed on either level - as memoir or food journalism - as it manages to be somehow too small and personal to be universal, and not personal enough for us to care about the characters. anyone truly interested in the subject of cooking would do far better to read "heat", "kitchen confidential", or michael ruhlman's books (if they haven't already) for any real sense of what the life of a "chef" is like.
My Book Club loved this book!! June 14, 2008
1 out of 2 found this review helpful
My book club recently read this book and we unanimously voted it a five star. It's such a good read and the author writes a touching story - sometimes funny and sometimes a little sad but always moving.
We have 17 members in our club and many have purchased the book as gifts for others after we read it.
I am an avid reader and this book kept me enthralled. I was up reading it until 2:00 am once.
I would recommend it to others. You will not be disappointed.
 Nice, but disappointing March 25, 2008
6 out of 7 found this review helpful
I bought this book based on the glowing reviews it received on this site. After all, it combined two of my great loves -- cooking and France - as subject matter. Unfortunately, I am still struggling to finish it. There is nothing compelling or terribly interesting in this story which is prosaically written. It doesn't come to Bill Buford's "Heat" or any of the Michael Ruhlman books. Eh...
Trials and triumphs in the world's most famous cooking school March 14, 2008
4 out of 4 found this review helpful
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 marriage to Mike, 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.
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