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Kitchens for Cooks: Planning Your Perfect Kitchen

by Deborah Krasner

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In a revolutionary approach to remodeling or designing a kitchen, food journalist Deborah Krasner advocates replacing the obsolete kitchens of yesteryear--which emphasize appearance rather than function--with a room divided into four zones--wet-dry, hot, and cold--much as professional kitchens are organized. Photos and profiles of caterers, chefs, food writers, and avid hom cooks at work in their own kitchens illustrate these professional principles in action. 75 color photos. 65 line drawings.… (more)
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I picked up about a dozen kitchen design books at the library and this is the only one I read cover-to-cover. Although some aspects of it are a bit dated (it was published in 1994), I like the way it goes through the arrangement of the kitchen, and talks about each zone and major appliance separately. Unlike other kitchen design books I saw it doesn't waste too much time talking about color schemes and miscellaneous bits of decor. Instead, it talks about what makes a good working kitchen, which is much more important to me than the color of the backsplash. ( )
  Amelia_Smith | May 2, 2015 |
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In a revolutionary approach to remodeling or designing a kitchen, food journalist Deborah Krasner advocates replacing the obsolete kitchens of yesteryear--which emphasize appearance rather than function--with a room divided into four zones--wet-dry, hot, and cold--much as professional kitchens are organized. Photos and profiles of caterers, chefs, food writers, and avid hom cooks at work in their own kitchens illustrate these professional principles in action. 75 color photos. 65 line drawings.

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