Kitchens for Cooks: Planning Your Perfect Kitchen

Kitchens for Cooks: Planning Your Perfect Kitchen

by Deborah Krasner, Paoli, John R. Architects Staff
     
 

Those who cook for a living have long known that organizing the kitchen into distinct preparation zones (WET, DRY, HOT, COLD) improves efficiency and saves energy. Forget the outmoded work triangle-the real issue is how your kitchen performs, not how it looks. Specially commissioned drawings by an architect, plus 75 full-color photographs of working cooks' own… See more details below

Overview

Those who cook for a living have long known that organizing the kitchen into distinct preparation zones (WET, DRY, HOT, COLD) improves efficiency and saves energy. Forget the outmoded work triangle-the real issue is how your kitchen performs, not how it looks. Specially commissioned drawings by an architect, plus 75 full-color photographs of working cooks' own kitchens, illustrate a full range of options in kitchen design, equipment, and durable materials. Don't build of renovate before reading this book!

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Food preparation has gradually come into its own as something of an art form. Krasner (From Celtic Hearths) makes old material new by reconceptualizing the kitchen and dividing it into four work zones: wet, dry, hot and cold. The logic of her premise and its clear presentation make for a good book. Krasner's approach also rescues the kitchen from the sexism that supposes only women know what to do there, and that the room doesn't need to be attractive--or even functional. Strictly speaking, Krasner's stance isn't new, but her treatment is precise. Her advice is intended for the upscale homeowner and for whom she calls the avid cook; no middle ground is reserved for the middle class. We're rewarded by her suggestions, and by some entertaining photographs of cooks and their kitchens. (It's difficult to make kitchens a glamorous photographic subject matter. Too often, the clean, hard surfaces aren't picture-friendly, and photographers hide the culinary machinery. But not here.) Source recommendations for kitchen equipment are quality-conscious. Only the pricey and excellent are mentioned. Illustrated. (Aug.)

Product Details

ISBN-13:
9780140248111
Publisher:
Penguin Group (USA) Incorporated
Publication date:
07/01/1996
Pages:
152
Product dimensions:
8.52(w) x 11.02(h) x 0.46(d)

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