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Terence Conran's kitchen book : a comprehensive source book and guide to planning, fitting and equipping your kitchen / contributing editors Elizabeth Wilhide and Deborah Smith-Morant ; consultant editor, Rick Mather.

By: Contributor(s): Publication details: Woodstock, N.Y. : Overlook Press, 1993.Description: 224 p. : ill. (some col.) ; 29 cmISBN:
  • 0879515139
Uniform titles:
  • Kitchen book
Subject(s): DDC classification:
  • 643.3 CON
Contents:
FOREWORD: INTRODUCTION : THE PROFESSIONAL KITCHEN : - The restautant kitchen. - Le font de la tour. - Bulthaup: Planning the cook's kitchen. - THE HUB OF THE HOME: Kitchen life. - Defining areas. - Decorative potential. - Kitchen character. - The built-in kitchen. - The unfitted kitchen. - The contemporary kitchen. - The country kitchen. - The family kitchen. - The small kitchen. The idiosyncratic kitchen. - The vernacular kitchen. - Display and concealment. - Eating in the kitchen. - The conservatory kitchen. - The outdoor kitchen. - KITCHEN DESIGN : The well-designed kitchen. - Planning. - Planning from scratch. - Getting your priorities right. - Design challenges. - Ergonomics. - Plan 1: A family kitchen. - Plan 2: Opening up the workplace. - Plan 3: A farmhouse conversion. - Plan 4: New space for old. - Plan 5: A cook's kitchen.- UniversaL design. - Essential services. - Kitcehn lighting. - Ventilation. - Waste disposal. - Fitting. - Flooring. - Walls. - Countertops. - Cabinets and units. - Storage. - Screening and dividing. - Kitchen furniture. - Equipping. - Ranges, ovens and cooktops. - Refrigerators. - Sinks and faucets. - Dishwashers and washing machines. - THE WELL-STOCKED KITCHEN: The essential pantry.- Basic kitchen accoutrements. - Useful addresses. - Index. - Acknowledgements.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 20 , Side 2, TierNo 2, BayNo 1

 643.3 CON (Browse shelf(Opens below)) 1 Available SHTEx,30004,03,GR 5000034146

Includes bibliographical references and index.

FOREWORD: INTRODUCTION : THE PROFESSIONAL KITCHEN : - The restautant kitchen. - Le font de la tour. - Bulthaup: Planning the cook's kitchen. - THE HUB OF THE HOME: Kitchen life. - Defining areas. - Decorative potential. - Kitchen character. - The built-in kitchen. - The unfitted kitchen. - The contemporary kitchen. - The country kitchen. - The family kitchen. - The small kitchen. The idiosyncratic kitchen. - The vernacular kitchen. - Display and concealment. - Eating in the kitchen. - The conservatory kitchen. - The outdoor kitchen. - KITCHEN DESIGN : The well-designed kitchen. - Planning. - Planning from scratch. - Getting your priorities right. - Design challenges. - Ergonomics. - Plan 1: A family kitchen. - Plan 2: Opening up the workplace. - Plan 3: A farmhouse conversion. - Plan 4: New space for old. - Plan 5: A cook's kitchen.- UniversaL design. - Essential services. - Kitcehn lighting. - Ventilation. - Waste disposal. - Fitting. - Flooring. - Walls. - Countertops. - Cabinets and units. - Storage. - Screening and dividing. - Kitchen furniture. - Equipping. - Ranges, ovens and cooktops. - Refrigerators. - Sinks and faucets. - Dishwashers and washing machines. - THE WELL-STOCKED KITCHEN: The essential pantry.- Basic kitchen accoutrements. - Useful addresses. - Index. - Acknowledgements.