COOKING IN A SMALL KITCHEN by Arthur Schwartz

COOKING IN A SMALL KITCHEN

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KIRKUS REVIEW

With kitchens shrinking, a special, limited-focus cookbook would seem to have a place. Closer examination reveals, however, that most of its principles--based on planning and preparing ahead, plus plain common sense--apply to all cooking and have often been cited in general cookbooks (e.g., Joy of Cooking) or entertaining-cooking books such as Pamela Harlech's Feast without Fuss. In the dozen pages Schwartz devotes to the specific problems of cooking in cramped quarters his advice is generally sound (favor multi-use utensils, fit a chopping board over the sink-well, suspend dish drainers from overhanging cupboards), though hardly new to most apartment-dwellers--and not sufficient excuse for another space-taking cookbook. He has collected appealing though familiar recipes from the standard international repertoire (guacamole, hummus, chicken chasseur) with ease of preparation in mind. More valuable are his menu suggestions, which astutely balance ahead-of-time with last-minute dishes and stove-top preparation with oven use. Good reminders all, but little that is new or original.

Pub Date: April 12th, 1979
Publisher: Little, Brown