Updated 5th May 2009
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The latest...

I'm looking for about a dozen volunteers to take part in a project in the Seattle area. Basically, we're looking for people who feel that they have limited cooking skills, forcing them to rely on processed, packaged or prepared foods (including takeout and fast food), rather than cooking. We're particularly interested in people concerned about their food budgets, including individuals or families receiving assistance (such as food stamps or benefiting from food banks). The project includes an intensive series of free cooking classes both in your home and also at a location in the Maple Leaf neighborhood. If you're interested, drop me an email.

In other news... the weekend Introduction to Food Writing class at the Richard Hugo House in Seattle will be held in October. For details, click here. 

Upcoming Events
I've got a flurry of events coming up in Chicago, my old stomping grounds.

I'll also be doing an event with Tom Douglas at Bumbershoot over Labor Day weekend in Seattle. More details later.

The paperback hit stores in September. The paperback includes a menu guide for book clubs; I've included it online here, too. Also, check out the reading guide on the ever-so-official Viking/Penguin site. 

Oh, and yes, there's a movie in the works. The film adaptation is set to air on the Lifetime Network. The film will be shot on location in London and Paris. No air date yet, nor word on who will play me in the movie. (The latter is just a totally surreal thought...)

Get instant gratification
Download the audiobook here from Audible.com. Audible.com offers a sample and a download of the CD of receipes free! Or order your copy now from these online retailers.  Amazon.com is now offering the book on its Kindle device. Visit the amazon.com link to purchase and have the book auto-delivered to your Kindle wirelessly in under a minute.

Oh, and you can take a look at the excerpt from AAA Going Places and the prologue excerpted here on the site.

Media coverage and notable events...
Below you'll find a smattering of media tidbits related to the book. You can read selected reviews here on the site.


Kat's Media Picks: 

  • Radio: My favorite radio interview was with my longtime public readio crush Neal Conan in the NPR Washington studios on Talk of the Nation. You can listen to the interview, read an excerpt and even check out a couple of recipes on the NPR site. Neal inspires me to go into radio...Also, I had a lovely chat with WNYC-AM/FM's Leonard Lopate in New York.
  • Television: I've done a bunch of local TV. Here's my favorite interview so far. (I don't have a link to the first TV appearance I did, unfortunate since I cut myself demonstrating how to dice an onion...)
  • Newspaper story: The Seattle Times wrote this in the Oct 3, 2007 Food & Wine section

    Some more stuff
  • Selected as the first book in 2008 for Beard on Booksat the James Beard House in New York.
  • Sara Moulton included in her Top 10 Cookbooks of the Year on Good Morning America (12/20)
  • Selected as one of the Top 20 food books of 2007 by Leite's Culinaria.
  • Smithsonian magazine ran an excerpt in the January 2008 issue.
  • Elle magazine picked it as the #1 Reader's Choice in its December.
  • The crew at Page Six over at the New York Post, wrote it was all about the "culinary hell" of the kitchen at Le Cordon Bleu.
  • Last, but not least, Women & Wine and Sofitel Hotels sponsored parties in six cities for about 500 women, each of whom received a copy of my book from the hotel.

Do you need more than this? I'm exhausted just reading it.

If you are a media type or possess a blog and require stuff such as photos, a bio, recipes from the book, etc., check out the Press Room.  

About me
I'm a journalist and food writer based in Seattle. I bare my soul on my bio page. My memoir, "The Sharper Your Knife, the Less You Cry," from Viking/Penguin is the first book to look inside the famed culinary school Le Cordon Bleu in Paris. You can read an excerpt from the book, and also take a look at a few sample of clips and writing. Also, take a look at the reviews it has been getting.

Join the mailing list
I promised every other month, but I'm more of a quarterly communicator with this newsletter stuff. But you'll get a new recipe, plus updates on lessons, readings and other public appearances and the opportunity to win prizes. Join my mailing listnow..

Want to contact me? Drop me email.  I read all of my email, but it often takes me a long time to respond. If you have an urgent request, send it to lisa@kathleenflinn.com