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The Itty Bitty Kitchen Handbook: Everything You Need to Know About Setting Up and Cooking in the Most Ridiculously Small Kitchen in the World--Your Own Paperback – March 14, 2006
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From Publishers Weekly
A resourceful cook will tell you that almost anything (except perhaps, a 25-pound turkey) can be cooked in a small kitchen. But not every cook thinks such a feat is possible, and for him or her, this book will shed some very useful light. A Manhattan apartment-dweller and art historian, Spring lays out the basics of small-kitchen cookery: order, naturally, is of utmost importance. Think like a small-sailboat galley slave (the author grew up on a 36-foot catamaran where the kitchen consisted of a camp stove, ice chest and bucket) and optimize space, he says, by, for example, keeping dish cupboards and cutlery drawers as close as possible to the sink to create economy of motion while washing dishes. In chatty and fun prose, Spring covers every aspect of cooking in a small space, from stocking it with the right ingredients and tools (with suggestions of how much cutlery and utensils you need) to understanding which appliances are really necessary (toaster ovens can be terrific but aren't indispensable, while blenders can do the work of mixers and food processors, making them particularly valuable). Recipes are creative and well within the capabilities of basic cooks; they include Toaster-Oven Meatloaf and Sautéed Cutlets Marsala. (Mar.)
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“In chatty and fun prose, Justin Spring covers every aspect of cooking in a small space.”
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Top Customer Reviews
If you live in a postage-stamp apartment for any length of time, or on a boat, or in a motor home, and you want to cook for yourself, you need to take a look at this book. Likewise, if you live in place with a normal-sized kitchen but have no idea how to get it organized, this book can get your brain wrapped around efficiency and simplicity.
So this book, and the cheerful, upbeat way it is written, should help us.
But as Spring points out early on, the book can help anyone who has to deal with a hot, crowded and rather claustrophobic kitchen area ("something like taking a berth on "Das Boot."
The man speaks from experience, and shares 100 recipes, successfully done in his 45-sq.ft. New York apartment kitchen. Included is a recipe developed for a 25-pound Alaska wild salmon, caught and sent by his sister from the far north.
He shares the limited space in his 500-sq.ft. apartment with several dogs, who often stake out key locations in the tiny kitchen. Stay tuned for reports on who wins that battle.
The book can help you clean and prep your kitchen, select the right appliances (he loves his toaster oven) and get rid of the clutter many of us accumulate in our kitchen.
So get this book and then stretch out and read it, but not in your tiny kitchen, especially if you have dogs.
The good side: If you ever have to cook in an RV, in a shared cooking space (think dorm), and are literally reduced to hot plates, a toaster oven, and one burner and one pot, this is your book. I could see this being a fantastic resource for a student living in a Very Tiny Apartment with a half-sized fridge and two burners. Some of these recipes could probably even be done with camping equipment. Also, the instructions are very good and it really does "start at the beginning," so if you're shipping off your kid to college and they can't boil water, they won't starve to death or burn the dorm down using this book.