Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Gourmet Meals in Crappy Little Kitchens Paperback – March 1, 2010
|New from||Used from|
"Thug Kitchen 101: Fast as F*ck" by Thug Kitchen
Explore more than 100 easy and accessible recipes to give you a solid start toward a better diet. Learn more
From Publishers Weekly
About the Author
Jennifer Schaertl studied culinary arts at El Centro in Dallas, where she received a technical education about cooking, food style, and preparation, as well as Old World knowledge about recipes and techniques. Jennifer's first job inside a professional Crappy Little Kitchen (CLK) was actually that of a dishwasher, where she eventually worked her way up to sous chef. Since that humble beginning Jennifer has worked as a chef in four Dallas 4-star restaurants, all the while creating and documenting her own recipes both for her restaurant menus and her family gatherings. A native of Texas, Jennifer Schaertl now lives in Dallas working as an Executive Chef at the North Central Surgical Center. She has already completed the pilot episode of the television series Gourmet Meals in Crappy Little Kitchens. To view this episode and join her monthly mailing list "The Crappy Little Newsletter," visit www.crappylittlekitchens.com. From here you can also see her latest press, and get recipes, and CLK tips.
Top Customer Reviews
As an avid collector of cookbooks, I was intrigued by the idea of a chef who has worked in four four-star restaurants in Dallas taking this unique approach to writing a cookbook. Schaertl's experiences certainly qualify her to undertake this task. She began her professional career working inside a CLK as a dishwasher. She moved up to sous chef, but the kitchen wasn't much bigger than a closet.
Her father provided early inspiration to her when he baked a pineapple upside-down cake in a Dutch oven over a fire. Knowing what could be created in the great outdoors gave her the confidence to cook whatever she wanted in her succession of CLKs, including serving lobsters to friends in a tiny apartment in a Brooklyn brownstone. In fact, she lives in an apartment today with a kitchen floor that slopes, an ancient stove, and with terrible storage and no dishwasher.
For Schaertl, the emphasis is on the food and good preparation and through the recipes in the book she shows the cook with a CLK that putting a gourmet meal on the table is very achievable. Those cooks whose kitchens may not fit the CLK category will appreciate the variety and simplicity of the recipes included in the book.
Writing clear instructions for creating a dish is not a simple task.Read more ›
The first thing anyone notices in a cookbook is the photos and design. The overall design is cheap looking, the color photos were some of the most unappetizing I've ever seen in a cookbook, and the green background does not make them any more attractive. The layout is cute, with a lot of little boxes and sidebars- it is a matter of personal preference whether you like this, or prefer a more clean and utilitarian layout.
The opening section, on what is useful and what is just a waste of space in a small kitchen, is fine, but nothing groundbreaking. Same for the list of useful ingredients. This information won't be a revelation to anyone who is beyond beginner level cooking.
Then, the recipes. The ones I've tried were fine, but nothing really special, and reading through the rest I don't feel inspired to try making more of them . Recipes presented as " gourmet" should be more interesting and special than these. They're fine, just not my idea of "gourmet".
So, this could be a nice gift item for someone just out on their own who knows nothing about cooking, but there is nothing here that really makes it stand out from other beginner cookbooks, and it is too basic for a more experienced cook. The small kitchen aspect is really not a major part of the book once past the information section and into the recipes.
Overall, an okay book. Not exciting or inspiring.
A last note: I'd like to have seen photos of the author's crappy little kitchens.
Most Recent Customer Reviews
I purchased one for myself and since ordered 4 more for gifts. There are some recipes I will try. It is a delightful book to venture through.Published on May 22, 2010 by Budje L. Smith