The Art of Kitchen Design Review

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(More customer reviews)Nephew of Elizabeth David (the doyenne of English Food writing), and an architect by trade, Grey writes lucidly and cogently about all aspects of kitchen design. The first section of the book is a history of kitchen design through the ages with a good critique of the good and bad aspects of such kitchens. He includes lots of pictures of kitchens he has designed for various types of houses - including those for Elizabeth David (a winter kitchen and a summer kitchen no less) and for these insights alone the book is worth the price. Grey is scathing about built-in kitchens as he feels that, although they help avoid clutter, they are also devoid of humanity and warmth. Grey's kitchen's focus on the Kitchen as the centre of any house - as a place for cooking, entertaining, homework, socialising and generally enjoying your home. Kitchens should for example have lots of places to perch to encourage conversation to develop. The book contains lots of diagrams and pictures as well as some architectural style drawings to illustrate the points made in the text. Most everything you would like to know about kitchens is contained in this book which is well designed and presented. Highly recommended for foodies and home owners everywhere.

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"Included in the dozen or so kitchens illustrated and written about are the use of inlays, pane decorations, plate and hanging racks, and freestanding dressers and cupboards.A true dream and wish book from a man [honored] as the world's best kitchen designer."—Booklist."Mr. Grey has built dozens of kitchens, some for celebrities like Sting.He is a kitchen design detective and problem-solver, first and foremost."—The New York Times.

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Grub: Ideas for an Urban Organic Kitchen Review

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(More customer reviews)There are a lot of things that I love about this book. First, the authors use humor to present some really serious news, simplifying a set of complex factors that have led to our very broken food "industry". Second, they artfully show the intersection of the health, environmental and social justice issues that play out in food production and food choices. Third, they remind us that eating healthfully doesn't mean we're limited to tofu veggie stir fries and rice cakes every day of the week. Finally, Grub is really accessible, and is a perfect tool for educating friends and family members about these issues without worrying about offending anyone by saying the wrong thing at the wrong moment.
I already consider myself a healthy eater - but after reading Grub, I feel so much more inspired to make thoughtful choices, buy from my local farmers market and have more fun creating beautiful, delicious and healthy meals. Just in time for summer!

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A savvy and practical guide to organic eating for urban dwellers. In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production. Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies. With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.

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