The Kitchen Counter Cooking School (49 page)

Nine volunteers opened up their hearts, kitchens, and lives, and for that I will be eternally grateful. I'm beholden to the volunteer teachers, chefs Thierry Rautureau, Robin Leventhal, Lauri Carter, and Jenny Nichols, plus nutritionist Beve Kindblade. Life wouldn't be the same without my chef friend Ted Lawrence.

I couldn't have done this project without my friend Lisa Simpson, who soldiered with me through kitchens and chickens and taught me a lot along the way. I'm indebted to pals Maggie Savarino and Jeff Manness for lending their remarkable talents and energy.

Many people lent their time offering feedback on this work while it was in progress, among them Deirdre Timmons, Laura Evelev, Cherie Jacobs Featheringill, Lee Mohr, Jackie Donnelly Baisa, Cindy Kane, and Philip Lee. Shalini Gujavarty came on board as my assistant during the writing of the book and contributed research, recipe testing, and beyond. Jamaica Jones did a bang-up job double-checking my research. My resident knife expert, Bill Magee, kept my blades sharp and my cutlery facts straight. My Le Cordon Bleu classmate Anne-Catherine Kruger led me to the catering kitchen owned by Kristine Pottle. I'm grateful to Zoë François and Jeff Hertzberg for their terrific no-knead bread recipe.

I recruited more than 150 recipe testers to try out and provide feedback for recipes in this book. The most active included Adrian Amo, Lauren Robinson, Marie Asselin, Susan Baird, Jane Bonacci, Libby Brill, Eric Compton, Deb Coupland-Porter, Glenn Dettwiler, Jessica Friedman, Michele Gartner, Lisa Glatt, Alka Goyal, Seika Gray, Scott Harbour, Eric Himan, Julie Hinson, Lindsey Hunt, Lee Mohr, Dayna Quick, Maria Raynal, David Rojas, David St. Clair, Jenise Silva, Shannon Valderas, Michael Wagner, Brenna Wilson, and Diana Wisen.

I relied heavily on my education from the chefs at Le Cordon Bleu in Paris, and I know now that I'll be forever indebted to that famed institution. I'm grateful to the many people in the food-writing community who contributed directly or indirectly to this project and whose work and research inspires me, including Ken Abala, Pam Anderson, Jonathan Bloom, Dina Cheney, Amanda Hesser, Lia Huber, Deborah Madison, Marion Nestle, Michael Pollan, Michael Ruhlman, Jamie Oliver, Ruth Reichl, Rick Rodgers, Jon Rowley, Kim Severson, Laura Shapiro, Frances Short, Andy F. Smith, Virginia Willis and among many others. The late Julia Child never fails to motivate me.

Petra Martin developed the Whidbey Island Writing Refuge, a quiet place in the woods where I wrote portions of the book. David John and Linea Anderson lent me the use of their sailboat. Both spaces were in addition to my usual shelter at the Richard Hugo House.

I'm thankful to the woman in the supermarket for having the faith to let a stranger help her out with a chicken. I hope someday she knows how that afternoon changed my life.

Finally, my deepest, heartfelt appreciation goes to Mike Klozar, partner in everything, writing coach, editor, technical guru, idea man, husband, and love of my life. There aren't enough words in any language to thank you.

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A “Cheat Sheet” to Flavor Profiles

Baked Chicken Nuggets

Basic Alfredo Sauce

Blissfully Simple Chicken Stock

Braised Pork with Potatoes and Cabbage

Cream of Chicken Soup

Cream of Mushroom Soup

Creamy Chocolate Frosting

DIY Vinaigrette

Easy Spaghetti Sauce

Fish en Papillote, or Baked in Paper

Five Marvelous Ways to Cook Vegetables with “Flavor Splashes”

Mike's Yellow Cake

No-Knead Artisan Bread for Busy People

Paella Valenciana

Pomodoro (Fresh Tomato Sauce)

Potage Parmentier
(Leek and Potato Soup)

Rustic Italian Farmhouse Zucchini “Sauce” with Penne

Spicy Shrimp in Saffron Tomato Sauce

Velvety Chilled Rosemary Carrot Soup

Your Basic Braise

Your Basic Omelet

Your Basic Roasted Chicken