Kitchens for Cooks: Planning Your Perfect Kitchen
Those who cook for a living have long known that organizing the kitchen into distinct preparation zones (WET, DRY, HOT, COLD) improves efficiency and saves energy. Forget the outmoded work triangle-the real issue is how your kitchen performs, not how it looks. Specially commissioned drawings by an architect, plus 75 full-color photographs of working cooks' own kitchens, illustrate a full range of options in kitchen design, equipment, and durable materials. Don't build of renovate before reading this book!
17 pages matching food preparation in this book
Results 1-3 of 17
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
alcove allow antique appliances Arthur Schwartz auxiliary backsplash baking base cabinet built-in burners butcher block ceramic china clean COLD color commercial compost configuration convection cookbook cooking surface cooktop cookware Corian counter height counter space countertop create crossover cupboards Dacor dining table dishes dishwasher doors double sink downdraft drawers DRY food DRY zone efficient electric equipment exhaust systems expensive faucet fireplace food preparation freestanding freezer functions Gaggenau galley kitchen garden Giobbi grill heat holds home kitchen HOT zone inches installed island kitchen design knife knives laminate located manufacturers marble microwave microwave ovens models mounted open shelves options pantry peninsula placement pots and pans preparation area professional pullout racks range refrigerator residential Russell Range side soapstone stainless stainless-steel standard stations stone storage stored stove style superinsulated tiles undermounted venting wall ovens WET area WET zone window wood wood-fired Wood-Fired Ovens wooden worktable