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Great Kitchens: Design Ideas from America's Top Chefs
 
 
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Great Kitchens: Design Ideas from America's Top Chefs [Paperback]

Ellen Whitaker (Author), Colleen Mahoney (Author), Wendy Adler Jordan (Author), Scott Bricher (Illustrator), Grey Crawford (Photographer)
4.5 out of 5 stars  See all reviews (11 customer reviews)
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If envy is an issue with which you struggle daily, you may want to avoid Great Kitchens, a lavishly illustrated walk-through of 26 fabulous kitchens in the homes of some of America's best chefs. This is a Taunton Press publication--the same people who bring us Fine Woodworking, Fine Homebuilding, and Wooden Boat, among others--so rest assured the production values are high enough to raise the stakes for everyone else in the business.

The one thing all of these kitchens have in common is that they didn't start out this way. There are kitchens put into Victorian houses, 1920s farm houses, swim schools (no kidding: Mary Sue Milliken of Border Grill in Los Angeles, and her architect husband, Josh Schweitzer, bought a small swim school and put home and kitchen where locker rooms and showers could once be found), old bars, upscale apartments, ancient stone houses. These are kitchens, then, that have been thought about by people who work with food, and know what they want at home.

Built-in wood-burning ovens and hearths seem to be a big deal. So, too, are custom wok stoves. Seattle chef Tom Douglas put his enormous prep island on industrial casters. He also put his herbs and spices into cans that attach to bar magnets on what would be wasted wall space. He chose the domestic version of an industrial stove because it is better insulated and doesn't heat up the kitchen. And like several chefs in the book, he swears by his commercial Hobart dishwasher with its 90-second cycle.

Great Kitchens is a multifunction book. You can leave it open on a coffee table as a piece of publishing art. You can use it to launch your daydreams. But most of all, you can use it to learn from the mistakes and successes of others, and gain insight from a lot of very practical information.

Most over-the-top built-in appliance? Terrance Brennan's bread-warming drawer. But in this book, it makes perfect sense. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

Foodies will enjoy a voyeuristic thrill seeing, in this cookbook/home design hybrid, the kitchen of Cecilia Chang (founder of San Francisco's Mandarin restaurant as well as others) with its built-in wok, or the cooking oasis of Lidia Bastianich (Felidia, Becco and Frico Bar in New York City) with its etched-glass d?cor. The authors (food -aficionado Whitaker; architect Mahoney; and Jordan, editor of Professional Remodeler magazine) highlight 26 kitchens and include discussions with their owners on what they love about their homes and about cooking in general. The chef profiles tend to be predictable (it's no surprise, for example, that Alice Waters has a commitment to organic farming); the most interesting parts focus on what the chefs did to their kitchens and how they did itAand often what they wish they had done differently. When Anne Quatrano and Clifford Harrison (of Bacchanalia in Atlanta) moved from a tiny apartment in Manhattan to Atlanta, Ga., they reveled in the additional space and designed a 24-by-24-foot kitchen with a 22-foot ceiling, but they still regret not adding a second sink. On the other hand, the chefs' recipes, such as Crispy Vegetable Stir-Fry from Ken Hom and Smoked Chile Salsa from Mary Sue Milliken, feel tacked onAtheir contributors certainly expended more energy on their envy-inducing kitchens than on these recipes. (Oct.)
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Inside This Book (Learn More)
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"Once you see Ken Hom's kitchen, you've met the man." Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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Customer Reviews

11 Reviews
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 (9)
4 star:
 (1)
3 star:    (0)
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4.5 out of 5 stars (11 customer reviews)
 
 
 
 
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5.0 out of 5 stars A great "Go By" book on Kitchens, but watch for pot holes!, July 11 2004
By 
This review is from: Great Kitchens: Design Ideas from America's Top Chefs (Paperback)
I really like this book alot!
Ken Hom's kitchen fascinated me. The 90 second Hobart sanitizing machine is De Rigueuer but you still have to wash all your dishes before you put them in the Hobart.

Secondly, study his work triangles and read the text. There were sink plumbing restrictions during remodeling and design focus on teaching. Su cuccina, mi cuccina? Maybe not but a great collection of design ideas, just look closely. See waht ideas would work for you and why. Some of these kitchens (John Folse)were designed for TV Production with ample room to move cameras around.

These chefs will tell you some of the mistakes they made and give you the reasons why they designed their kitchens the way they did. A great read and a great drool! Kitchen Kudos to you Miss Ellen Whitaker, et al!

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4.0 out of 5 stars I'm swimming upstream on this one, Nov 4 2003
This review is from: Great Kitchens: At Home with America's Top Chefs (Hardcover)
To be perfectly honest with you, I was a little disappointed in the book. I expected to see kitchens that I could only dream of. Instead I saw utilitarian efforts by America's top chefs. Imagine looking into Mario Andretti's personal garage. Would it look like a dream shop, or more like a GM assembly plant? One kitchen in this book had tall, bare cinderblock walls, that were not even finished, right in the center of the kitchen. How do you prevent dust from accumulating in bare cinderblock, and inadvertently arriving in some of the food? Their were some kitchens that were nicer than that, but nothing that inspired me.
Personally, I am interested in a kitchen that is as beautiful as it is practical. I found, the book, Kitchen's That Work, A Practical Guide to Creating a Great Kitchen, a much more informative, and inspiring book, no matter what your budget.
If you want to throw your pinky in the air, and poo paa your neighbors, then leave Great Kitchens on your coffee table. Their is plenty of names to drop in there. But if you want to create a great-dream kitchen, then get Kitchen's that Work. From soup to nuts, that is the book to have for the practical to the particular.
In all fairness, I am not sorry I bought Great Kitchens, as I am sure I can glean information from it. If you would like to hear about some of the considerations the top chefs like to see in their kitchens, then by all means buy the book. I guess I was expecting something awe inspiring, and that is not what this book is. I gave it four stars, because I never met a man, I couldn't learn something from.
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5.0 out of 5 stars For cooks who are remodeling, Jan 28 2002
By 
Catherine (Alexandria, VA United States) - See all my reviews
This review is from: Great Kitchens: At Home with America's Top Chefs (Hardcover)
My husband and I both love to cook and we're looking at remodeling our kitchen. This book has great inspiration on how to think about your kitchen space and how you use it. It's got some great ideas on how to think about your kitchen arrangement and storage options from people who KNOW what can get irritating very quickly. The downside of this book is that these kitchens were obviously done on budgets that most of us would never dream of -- we're not going to be installing professional/commercial grade appliances, and we're not going to have granite countertops or custom-made cabinetry. However, just to read how professional chefs planned out their own kitchens to make their lives easier, and their ideas on storage and display make this book well worth while.
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