Terence Conran is one of the foremost names in the world of home and kitchen design. Conran's books have influenced interior designers as well as homeowners looking for a way to make something special of what they already have. Conran's piece de resistance when it comes to kitchen design is the elegantly and appropriately titled "The Kitchen Book," which he published in 1977.
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Conran forwarded the idea of a kitchen that serves a dual purpose as an office in his 1977 magnum opus long before the home computer made finding storage space in the kitchen a necessity. Conran offers ideas like a large round table in the dining area that can double as a conference table. Built-in appliances present more kitchen space while providing greater efficiency when it comes to cooking.
In "The House Book" published in 1974, Terence Conran offers a wealth of options when it comes to making use of storage space or overcoming the lack thereof. Among Conran's options are installing shelving at the end of an opened partition wall, using a garage-style pegboard for hanging up cookware, fixing an electric mixer to a pull-out shelf with the attachments housed in a bind below and calling an old dresser into new service as housing for your best china.
Updating an Older Kitchen
In 1985, Terence Conran updated the previous tome with his "New House Book." One of his recommendations for updating an old kitchen is something as simple as installing ceramic tile in a traditional style like checkerboard. Another idea forwarded in Conran's book is the utilisation of stainless steel to create the feel of a professional workspace for those for whom cooking is less a chore than a way of life.
Kitchen Herb Garden
Conran suggests that the freshest herbs be used to make the best use of your kitchen equipment. Herbs like sage, basil and thyme can be situated in a circular bowl set inside your kitchen window. A terracotta strawberry jar can serve double duty by growing sage above and rue below. Hang small terracotta bowls in the window to grow herbs like parsley, winter savoury and chives.
One of Conran's key elements in an efficiently run kitchen is the introduction of a serving hatch situated between the kitchen and the dining room. This feature cuts down on the amount of traffic that must be run between the two rooms. The hatch becomes even more useful when you add shelving around on both sides so that cookware, cutlery and glasses can be accessed from either the kitchen or the dining room.
Conran suggests painting a too-high kitchen ceiling in primary colours that ignore boundaries to create the illusion that the ceiling is lower. Rather than paint the entire ceiling red, blue or yellow, paint a portion of the ceiling one of those colours and interject with a bold interruption of another.
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