Kitchen Design for the 21st Century

by John Driemen, Nancy Elizabeth Hill

John Drieman, the former publisher of Best Kitchens & Baths magazine, has teamed up with renowned interior photographer Nancy Elizabeth Hill to write the first truly different kitchen design book of the 21st Century. This copiously illustrated, forward-looking guide captures all the groundbreaking changes in the way we think of, and use, this important room. These kitchens are bigger, often incorporated into a family’s main living space, and include a multitude of distinct work centers. Drieman explains exactly how to create such a room, with advice on planning and budget; adding the latest appliances, countertops, and cabinetry; and making the space seem either bigger or cozier. The book’s entire second half takes readers on a photographic tour of 20 unique kitchens ranging from country casual to high tech.

Genres: Architecture, Design, Nonfiction

192 pages, Hardcover

First published January 28, 2007

Reviews

[Maria · Rating 4 out of 5]

This is a very nice discussion of kitchen layout, including a brief history of the classic work triangle as well as the authors' alternative concept of work zones. There's also one example kitchen owned by a professional chef, where they give a tantalizingly brief glimpse into how commercial kitchens are organized - I would've loved some additional discussion there.

Only one of the case study example kitchens is less than 200 square feet. Most are humongo rich people nonsense structures where you have, like, one normal and well-designed kitchen surrounded by multiple extra sinks and prep stations designed to serve niche purposes during elaborate parties. One of these kitchens is literally the same square footage as my entire house. So that part is not terribly helpful for those of us who are planning to go through life with (horrors!) only one sink.

But still, four stars for helping me think about my own kitchen in a new and useful way.

[Erin Stuhlsatz · Rating 4 out of 5]

I liked the historical approach; the authors explained about the research done in the 50s about how to make kitchens more efficient. They were HUGE FANS of having multiple sinks.

Ideas worth remembering:
1. A bar with hooks hanging along an unused edge of island or something. You can hang dishcloths or hotpads without trying to use oven handles, etc.
2. Everyday plates/bowls in low drawers so that kids can reach them to hep setting the table.
3. Wall cabinets with doors that slide up and in.

[Pam · Rating 5 out of 5]

If you are redesigning your kitchen, please read the first chapter of this book! The authors do an excellent job explaining why the kitchen work triangle may not be the best way to organize your kitchen. While many of the designs shown veer towards the over the top huge McMansion kitchens that are so common today, the design concepts covered are invaluable! It is great to find a kitchen design book that taught me something rather than just trying to sell me an expensive over the top kitchen.

[Evan · Rating 5 out of 5]

These kitchens are wonderful, without being too "over-the-top" and "out-there."

I can't wait until I have another kitchen to re-do!

[Carmen · Rating 4 out of 5]

A very through book which disputes the old triangle theory of kitchen design. Lots of pictures and ideas.

[Judith · Rating 4 out of 5]

A good mix of planning ideas, especially focused on "centers", and lots of photos and stories of kitchens. Very well organized. I found it helpful.

[bumblethunderbeast · Rating 4 out of 5]

Incredibly thorough with explanations about why to design in a particular way as well as great pictures.