In A Small Kitchen
by Arthur Schwartz
Boston: Little, Brown, 1978. 257p.
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From the jacket:
...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 ... delicious,
sophisticated cuisine in a pinch for yourself and any number of
guests. ... Schwartz gives invaluable tips on how to juggle space
and get double use from utensils, ... compiles "must have"
and "should have" lists of implements for the efficient
...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 variety of mouth-watering dips, spreads,
and pâtés that can easily be prepared ahead of time in a
small kitchen prove that not only can you serve many guests in grand
style, but you can quit the kitchen to join -- and enjoy -- your
own party as well.