Kitchen Design With Cooking In Mind

With The Hip Girl's Guide to Homemaking, it's possible and even convenient to create an inviting space for living and entertaining on a budget. From unique decor ideas to growing strawberries on your fire escape, Kate Payne shares fun, low-cost (and often free!) creative solutions that will make anyone feel more accomplished in minutes. Inside this savvy motivational guide filled to the brim with small-scale creative home projects, Kate's tongue-in-cheek tone will keep you tuned in to her much-needed advice. In three easy sections, you'll learn how to create a comfortable space while being time- and budget-conscious. Section One, Home-ify Your Pad, features quick, convenient ways to make your place cozier with low-cost, special touches to help you tap into and show off your inner artist. Section Two, Impressive Acts of Domesticity, teaches how to impress others (and yourself) with the gratifying pleasures of self-sufficiency—a first-time guide to cleaning, sewing, repairing, and other previously out-of-the-question tasks. Section Three, Life After Restaurants, frees you to release the take-out menu, avoid pricey bar tabs, and entertain others in the space you've so thoughtfully and gorgeously created. User-friendly "how-to" sidebars, illustrations, and tips and tricks throughout the book offer easy-to-follow recipes and do-it-yourself craft suggestions for making your home hip, comfortable, and inviting. Keep in mind that this is not your grandmother's handbook and it's not the kind of wisdom your mom knows how to impart. Modern women need a modern approach to domestic pleasures—a guide to doing household things on our own terms, because most of this stuff isn't as hard as we've been led to believe. Don't worry, she's not asking you to host Tupperware parties or iron your underwear. But as all beginning home keepers know, a sure fire way to feel bad about ourselves is to consult Martha Stewart. So ditch that 2-inch thick handbook, dust off your pots and pans, and join Kate on this journey to incorporating creativity and self-sufficiency on the home front.

"Kitchens are an increasingly important facet of residential design, and often result in the highest cost per square foot of any room in a residence. Residential Kitchen Design offers a research-based method for both creating new kitchens and remodeling existing ones. It responds to today's lifestyle factors, technology, and house sizes to accommodate clients in the 1990s and into the next century." "This guide updates the concept of kitchen centers presented by Glenn Beyer in the early 1950s, incorporating the current philosophies of universal design and accessibility. Detailed, specific guidelines are provided for successful design of conventional and increasingly popular multiple-cook kitchens. The design process for kitchen renovation projects is included in response to the trend toward housing renovation and rehabilitation." "Specific instructions on implementation are particularly useful. The authors address every design step from needs assessment to the construction phase." "Both a new and a remodeling project are illustrated to demonstrate each step of the application process in kitchen design. Included are extensive graphics that clarify various design methods and solutions to spatial problems that may confront the designer." "Appendices feature a list of design and construction documents required to bring the kitchen concept to reality, tables that assist with lighting design, and sources for additional information on specific products and appliances." "The design method employed makes Residential Kitchen Design as accessible for design newcomers as it is for experienced professionals. It will be a valuable source for interior designers, architects, builders/developers, and kitchen designers."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

The long-awaited home décor bible by the beloved design blogger “Thank you,” wrote a reader to Design*Sponge creator Grace Bonney, “for teaching me that houses don’t have to be frumpy and formal. They don’t have to be matchy-matchy or rigidly modern.” They can just be comfy and unique and reflect who you are, no matter how small your budget or space. That reader is one of the 75,000 unique daily visitors to Design*Sponge, who make it the most popular design site on the web. The site receives 250,000 pageviews every day and has 150,000 RSS subscribers and 280,000 followers on Twitter. Design*Sponge fans have been yearning for the ultimate design manual from their guru, Grace, and she has finally delivered with this definitive guide, which includes: • Home tours of 70 real-life interiors featuring artists and designers • Fifty DIY projects, with detailed instructions for personalizing your space • Step-by-step tutorials on everything from stripping and painting furniture to hanging wallpaper and doing your own upholstery • Fifty Before & After makeovers submitted by readers of Design*Sponge—real people with limited time and realistic budgets • Essential tips on modern flower arranging, with 20 arrangements With over 700 color photos and illustrations and projects that are customizable, relatable, and affordable, this is the democratizing design book everyone has been waiting for.

If the kitchen is your favorite room this book will take you to paradise.

"An illustrated exploration of the ways in which Julia Child's kitchen design and practices influence the modern home" --

Kitchens have been transformed from a purely utilitarian workspace to a culinary-family-friends’ mecca where everyone congregates. While kitchens in condos and small houses may still be limited in square footage, even a tiny galley-style space is often now open to living and dining areas in loft-style arrangement for better camaraderie and conversation. Divided into two sections, this book will guide you through the process of designing the perfect kitchen. The first section takes you through a step-by-step approach to kitchen design and renovation, complete with questions to ask contractors, layout suggestions and checklists. This is followed by over 50 inspiring kitchens, highlighting different options and styles to help you create your ideal space.

This book is NOT a how-to-cook book, but a how to think-about-cooking-book. That is why I think this book will be interesting and useful to cooks -from experienced professional cooks to people who can hardly cook. Speaking of which: the reasons why many people do not cook to fullest of their abilities (or not at all) are purely psychological reasons. Just think about it: anyone can acquire the physical skills to become a decent cook in a relatively short time. Compared to becoming a half-decent drummer of guitar player, becoming a half-decent cook is a walk in the park. You only think you do not have the time, you think are not interested, you think it is all far too complicated, you think you have lost interest in cooking, you think are too important to cook, you think you know it all already, you think you are wasting your talents in the kitchen: you think, you think, you think. So we are going to pay some attention to that thinking of yours. How are we going to do this?Most cookbooks seem to think you do not. At best, you are a package of some skills and knowledge, but more often you are just regarded as a soulless, emotionless manipulator of tools following instructions. The kitchen is a place completely disconnected from you and your world, and the tools you use have nothing to do with you. "Dice the onion", "whisk until creamy". I think it is high time to get "you" back in the kitchen.In the chapter "Can you cook?' we look at the strange finding that good cooks usually have a reasonable idea of how good they are in the kitchen, but that many bad cooks have no idea how bad they are, and actually are convinced they are quite good (let's hope you are not one of those!). How do you know which one you are? Read on. Then I will take you back even before the stone-age, and make a point that we are the cooking ape: we could have never become us with our large brains without cooking our food. We big brained apes, Homo sapiens and just before us Home Erectus have been cooking for two million years! That is astonishing, because we, Homo sapiens, have been around for just two hundred thousand years. Then I will show you how cooking our food shaped our societies, made a thing like marriage necessary, and put women around the fire and in the kitchen, for better or for worse.Next, we turn to a bit of pure psychology: how do we process information? How do we see, hear, smell, taste, and touch?. You will see that we perceive the world much more with our brain than with our senses, that we in fact construct the world, we don't just "get it". We will use these insights later to explain strange effects in the kitchen: why the name of a dish changes how it tastes, how the shape of the serving plate, the music, how your brain uses almost anything to construct "taste". Memory is next. I will show you how your memory works, and how you can make it work for you in the kitchen by applying memory tricks. If you realize your memory is nothing like a hard disk, but more a story-producing database of ever-changing knowledge with a preference for pictures, all sort of cool tricks become possible.Now we are ready to look at multi-sensory experiences and cooking. We look at how you can manipulate all information around food to change experiences of the diners. Here we will also have a look at the psychology of wine tasting. Then we will turn to recipes and techniques, and how they influence the way you think about cooking and the way you cook, and how to use your kitchen, your knife, and dealing with mistakes.Next up are the cooks and diners themselves. We will look at individual differences and you will get some handy questionnaires to check what kind of cook and diner you and the ones around you are. Then comes the menu: how should the menu look, how do you name dishes and, not unimportantly, how do you price them? Last up is psychological aspects of cooking and eating healthy.