Cooking in a Small Kitchen

By Arthur R. Schwartz

Book Overview

A perfect gift for anyone making meals in cramped quarters, Cooking in a Small Kitchen is a four-star cooking guide that shows you how to cut loose like a cordon bleu chef in a kitchen the size of a closet. If cramped quarters have stifled your menu or limited your company for dinner, Arthur Schwartz, expansive Daily News food editor, tells you how to prepare delicious, sophisticated cuisine in a pinch for yourself and any number of guests.

A devotee of the small kitchen himself ("the small size of your kitchen actually dictates a few of the basic rules of good, basic cooking and sensible easting"), Schwartz gives invaluable tips on how to juggle space and get double use from utensils, discusses ranges, extols food processors for the time and effort they save, and compiles "must have" lists of implements for the efficient kitchen.

Ranging from the modest to the opulent, the 236 international recipes in Cooking in a Small Kitchen include entries for soups, pasta, salads, one-pot and skillet dinners, and desserts, in addition to unique sections on breakfast or brunch and dinners for two and four that provide complete menus and advise you on timing and what kitchenware to use. A creative gourmet, well versed in the world's great culinary traditions, Schwartz masterfully teaches readers how to manage a king's cuisine in a pauper's pantry.

• Format: Hardcover
• Language: English
• ISBN: 1250128382
• ISBN13: 9781250128386
• Release Date: May 2018
• Publisher: Picador USA
• Length: 288 Pages
• Weight: 1.40 lbs.
• Dimensions: 0.9" x 5.3" x 7.9"

Customer Reviews

Favorite cookbook

This is the best cookbook I have ever owned - regardless of kitchen size! - and I'd love to find some more of Schwartz's books or recipes. I bought it in a used-book store in Champaign, IL, years ago and have cooked many of the recipes. My favorites are the south african lamb stew, the tuscan bean soup, and the chick-pea and sausage soup.

Great for the beginning cook.

I think Arthur Schwartz writes the most thorough cookbooks. I found a copy of this one for my daughter when she was moving into her first apartment with the smallest kitchen I ever saw. The book starts with the very basic things that are needed by a beginning cook, including a checklist. While the recipes are somewhat dated, in that they use a great deal more of the fats than we are used to in today's diet, it is the best book for techniques for the beginning cook. I loved the french toast recipe and have made it several times.