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The Organized Kitchen: Keep Your Kitchen Clean, Organized, and Full of Good Food―and Save Time, Money, (and Your Sanity) Every Day! Paperback – January 18, 2012
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About the Author
Brette Sember, the author of The Parchment Paper Cookbook and The Muffin Tin Cookbook, is the owner of the blog www.MarthaAndMe.net, where she informally apprenticed herself to Martha Stewart for a year and reorganized her entire kitchen and other areas of her home, based on Martha's advice. She is a member of the International Association of Culinary Professionals, and the American Society of Journalists and Authors; she was also the recipient of a Mothers at Home Media Award and a Ben Franklin Award finalist.
Top customer reviews
This book goes way beyond advice about organizing and branches off into food storage, cooking terms, cooking safely tips, measurement equivalents and frugal ideas for shopping and coupon clipping. There are also some handy charts for how long you can keep food in the refrigerator or freezer. I'd say the times on the meats were a bit long. I can normally not keep a steak for three days, maybe one day. Hamburger seems to go bad awfully quick too if you don't use it immediately. So use your own common sense on those things.
I liked the suggestions for keeping a kitchen safer. There are tips on cleaning the kitchen and I'd say the author is ambitious. :) Keeping the counters clean is a job in itself. There is also a section with tips on how to make your kitchen look great if you are selling your house. I'd say baking chocolate chip cookies is the trick but putting vanilla on a tray in the oven might also be good.
Some things like the advice to use a blender instead of a immersion blender won't work with hot soups. I have burned myself doing that as the hot soup splattered everywhere. I now only use an immersion blender in creamed soups. Also I think a slow cooker is essential. Don't give yours away in the summer just because you only use it in the winter! Giving away an ice cream maker might also be a bad idea. I did it and regret it. Also I disagree with her about microwave placement. I love mine over the stove because it has a fan in it that pulls out the vapors and smoke from frying. I also like rotating spice racks and bread boxes.
One tip that I didn't find in this book was to refrigerate onions until you need them. They keep longer and you won't cry as much when chopping a cold onion. Also freeze the chopped onion instead of letting it smell up the whole refrigerator.
One tip to refreeze thawed, frozen food did not seem like a good idea. Check elsewhere for safety information. However the tips on how to use your freezer to best advantage were good. I personally think it is also best to freeze any leftovers so you always have ready meals in the freezer. Putting leftovers in the refrigerator is risky. It goes bad quickly and if you don't eat it up right away, it gets lost back in the back of the refrigerator.
So this book made me think a lot about what I've learned over the years. I learned a few new things so it was worth reading. I read this as a kindle book but it would make a great gift for a newlywed as a paperback.
~The Rebecca Review
Pros: covers all topics, great nuggets of wisdom, some neat and innovative ideas, good organization (bullet points, headlines, etc)
Cons: much of it is common sense, lots of "fluff" to read through to get to the core information
Overall a pretty good guidebook for the modern kitchen.
time in, it will be of great help to me for getting my favorite space organized and info on how to keep it that way! Cheers
to Brette Sember for helping all us "disorganized folks" to make our lives organized and clutter-free!