Kitchens for Cooks: 0planning Your Perfect Kitchen

Food preparation has gradually come into its own as something of an art form. Krasner ( From Celtic Hearths ) makes old material new by reconceptualizing the kitchen and dividing it into four work zones: wet, dry, hot and cold. The logic of her premise and its clear presentation make for a good book. Krasner's approach also rescues the kitchen from the sexism that supposes only women know what to do there, and that the room doesn't need to be attractive--or even functional. Strictly speaking, Krasner's stance isn't new, but her treatment is precise. Her advice is intended for the upscale homeowner and for whom she calls the avid cook; no middle ground is reserved for the middle class. We're rewarded by her suggestions, and by some entertaining photographs of cooks and their kitchens. (It's difficult to make kitchens a glamorous photographic subject matter. Too often, the clean, hard surfaces aren't picture-friendly, and photographers hide the culinary machinery. But not here.) Source recommendations for kitchen equipment are quality-conscious. Only the pricey and excellent are mentioned. Illustrated. (Aug.)