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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: Conran, Terence.
Contributor(s): Wilhide, Elizabeth | Smith-Morant, Deborah | Mather, Rick.
Publisher: Woodstock, N.Y. : Overlook Press, 1993Description: 224 p. : ill. (some col.) ; 29 cm.ISBN: 0879515139.Uniform titles: Kitchen book Subject(s): Kitchens | Interior decorationDDC classification: 643.3
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.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
643.3 CON (Browse shelf) 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.