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Great Kitchens: At Home with America's Top Chefs Paperback – October 1, 2001
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The one thing all of these kitchens have in common is that they didn't start out this way. There are kitchens put into Victorian houses, 1920s farm houses, swim schools (no kidding: Mary Sue Milliken of Border Grill in Los Angeles, and her architect husband, Josh Schweitzer, bought a small swim school and put home and kitchen where locker rooms and showers could once be found), old bars, upscale apartments, ancient stone houses. These are kitchens, then, that have been thought about by people who work with food, and know what they want at home.
Built-in wood-burning ovens and hearths seem to be a big deal. So, too, are custom wok stoves. Seattle chef Tom Douglas put his enormous prep island on industrial casters. He also put his herbs and spices into cans that attach to bar magnets on what would be wasted wall space. He chose the domestic version of an industrial stove because it is better insulated and doesn't heat up the kitchen. And like several chefs in the book, he swears by his commercial Hobart dishwasher with its 90-second cycle.
Great Kitchens is a multifunction book. You can leave it open on a coffee table as a piece of publishing art. You can use it to launch your daydreams. But most of all, you can use it to learn from the mistakes and successes of others, and gain insight from a lot of very practical information.
Most over-the-top built-in appliance? Terrance Brennan's bread-warming drawer. But in this book, it makes perfect sense. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
From the grand workhorse kitchens of Perrier, Miller and Folse (my favorites) to the open living kitchens of McCarty and Dale, there are a vast array of kitchen styles and functions covered in this book. There are kitchens that use the Magic Triangle method, and those who use a restaurant-style function (Wet/Dry/Hot/Cold) layout, which I find more practical and was thrilled to see.
I would highly recommend this book to all people planning a kitchen, whatever the size. You are bound to get at least a dozen ideas to make your kitchen more space efficient, organized or just more beautiful!
Strengths - Three things stand out:
1. The design process. These chefs are inventive people with great attention to detail. There is much value in reading about their visions and how they turned them into kitchen designs. This may be the hardest step, and it is helpful to see how creative people take it.
2. Floor plans. Too few kitchen design books provide them. They are helpful both to see the working space layout and to understand how the photos interrelate.
3. What to do differently. Sometimes you can only learn from mistakes and kitchen design mistakes are costly. Unfortunately some of these are very idiosyncratic: "I am a tall man and I should have placed the stove hood higher."
1. Impractical. Most of these kitchens were constructed without a budget. The chefs are affluent people who use their kitchens for classes and television productions, so they are financed by taxpayers in the form of deductions.Read more ›
Most Recent Customer Reviews
Just need a third I view of kitchen project this helps. I hate having to say more than I need to say.Published on October 29, 2013 by hoseverdie
Not a lot of good ideas, which is what I was looking for. Just a lot of commentary and impractical advice.Published on August 13, 2013 by P. Marino
This is a great book, so many different ideas from so many great chefs, I already owned the book and bought this one as a gift.
This book is a good antidote to all the kitchens one sees in the shelter mags -- the kitchens in this book are filled with old wood, commercial stoves, and practical counters made... Read morePublished on March 20, 2011 by Tessa
- Shows a wide range of kitchen types, small to large, workshop-like to slick, down-home to unbelievably fastidious. Read more
When i ordered great kitchens, i was told that it would not be delivered until the end of August which would have been about two months. Read morePublished on July 30, 2010 by shirley
This book features several different chefs in their kitchens. I thought I would see some very useful ideas for our renovation, but there was NOTHING relevant. Read morePublished on July 16, 2009 by Melissa
I will keep this book just so I can stare at these beatiful kitchens. I used this book when planning my kitchen a year ago. Took bits of advise and ideas and put some to use. Read morePublished on December 1, 2008 by L. Groh
This is a nice illustration of the kitchens of some very opinionated chefs, each with his or her own preferences, and many of which clash. Read morePublished on January 3, 2008 by mammakay