Deborah Krasner

I picked up about a dozen kitchen design books at the library and this is the only one I read cover-to-cover. Although some aspects of it are a bit dated (it was published in 1994), I like the way it goes through the arrangement of the kitchen, and talks about each zone and major appliance separately. Unlike other kitchen design books I saw it doesn't waste too much time talking about color schemes and miscellaneous bits of decor. Instead, it talks about what makes a good working kitchen, which is much more important to me than the color of the backsplash.… (meer)

Very good. Good photography, I do wish the pages on fabrication were bigger, but then when I talk to my wife on taking a $1600 course on fabricating a big she looks at me funny.
Beef, lamb, pork and poultry. Pages long discussions on cut sheets for each if you buy animals in quarters, halves or whole. My wife and I probably have 50 recipes in the book marked for future consumption.

I do have to take the author to serious task for her discussion of preserving animal fat. Since it is fat and going to be refrigerated a hot water bath will work, but a dish-washer, even on high heat mode, does not get water hot enough.… (meer)