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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.
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!
Most Recent Customer Reviews
- Shows a wide range of kitchen types, small to large, workshop-like to slick, down-home to unbelievably fastidious.Read more