After reading Michael Ruhlman’s The Making of a Chef (my review here), I thought The Sharper Your Knife, the Less You Cry would be a somewhat similar book, but from the perspective of a Le Cordon Bleu student instead of a Culinary Institute of America student.
And that’s exactly what I got. Sort of.
This book is a quick and pleasant read; the writing is clear and amusing, and the story is easy to read. There are lots of descriptions of the food cooked in class, interesting characters, and even some romance. The author’s difficulty with French is a popular theme in the memories. Continue reading