Updated 1 July  2010
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Latest news

IIt's official. My second book will be published by VIking/Penguin in early 2011. Tentatively titled Changing Courses, it will be a food memoir that's sort of a follow-up to The Sharper Your Knife. As I did with the first book, I'll be doing regular readings of the work in progress in Seattle. If you're interested in attending, drop me an email. Space is limited.

I also shifted my blog to a new platform, so check it out.

The Red Velvet Dinners 

Sign up now to get your name "on the list" to be invited to a series of otherwise unadvertised, exclusive communal dinners offered only eight times a year. You have to be on the list to get an invite. (If you're on my mailing list now, you're already on "the list.") Email to add yours by August 1st.

Changing Courses
Later this spring, we'll be launching a second wave of our teaching cooking lessons for non cooks. We're seeking another dozen volunteers with limited cooking skills, forcing them to rely on processed, packaged or prepared foods (including takeout and fast food), rather than cooking. This time, we're more focused on people with tight 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 of Seattle. If you're interested, send an email. 

Paperback & Reading Groups
The paperback is still going strong. 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. 

The Movie
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...)

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.

Get instant gratification
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.

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.  

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