The Complete Guide to Kitchen Design With Cooking in Mind

Midwest Book Review
The Complete Guide To Kitchen Design With Cooking In Mind is the first complete guide to kitchen design from the perspective of cooking. As the only book of the non-specialist, ordinary homeowner who wants a kitchen that is beautiful and that cooks beautifully, it takes the most complex room in the home and addresses its function as well as its form. The Complete Guide To Kitchen Design With Cooking In Mind surveys balancing a construction budget; how bad design can limit your cooking pleasure; the "kitchen triangle" (what it is and why it doesn't work); appliances; counter space; storage; the "second sink" (how it can double your cooking capacity); posts, pans and knives; identifying all your needs through a "kitchen questionnaire"; and how to increase the fun and joy of the cooking experience through a properly designed kitchen.


B. Leslie Hart Kitchen & Bath Business
The first book on kitchen design that has been written from the point of view of a serious cook.


Sheri C. Neville Retail Observer
A unique book on planning a kitchen from a cooking perspective without the kitchen triangle.


Glen Haege The Handyman
In his book, Don Silvers shows how to create a kitchen that cooks beautifully and looks good.


Book Description
This book is the first guide to kitchen design from a cooking perspective. As the only book for the homeowner who wants a kitchen that is beautiful and that cooks beautifully, it takes the most complex room in the home and addresses its function as well as its form. With forty years of experience in the design and cooking fields, Don Silvers has discovered that most people have no idea of the pleasure that can be added to cooking in the right kitchen. This book will add new joy to cooking for every reader, even those who have previously disliked cooking.


About the Author
Background: Donald E. Silvers, CKD, integrates over forty years of experience as a residential and commercial kitchen designer, chef, and food industry executive into a function-oriented approach to design. Mr. Silvers is an experienced lecturer and a nationally published writer on a variety of issues relating to an efficient work environment. He is known for his "Silvers' Law of Design," which states: "A functional kitchen has the ability to take a given space and expand or compress the capacity of that space so it can respond to a given need at a given time." Mr. Silvers also has tested and critiqued small appliances and written reviews of cookbooks and kitchen equipment for a variety of magazines and as a menu consultant for Le Campion Gourmet Club. His articles have been a catalyst to encourage the kitchen industry to change its focus from kitchens that not only look beautiful, but that cook as well. Starting in the mid seventies, he began teaching cooking and kitchen design for UCLA extension, Interior Designers Guild, United Design Association, San Diego Mesa College, Los Angeles Mission College (a Los Angeles Community College), Everywoman's Village, Bristol Farms, The Epicurean, Bon Appetit, The Renaissance Restaurant, and Draeger’s as well as other restaurants and gourmet cooking shops. He was also a featured speaker at the 1993 national conference for the National Kitchen and Bath Association. Donald Silvers can be reached at 323-934-4761, email:sildesigns@aol.com


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