This is a lovely gourmet cookbook designed for people who are cooking in very small kitchens and with limited pots, pans, space and ingredients. Beautiful color photographs accompany about 1/3 of the recipes. No nutritional information is provided. The recipes tend to use animal products and gluten, but there are some recipes that will work for people on special diets or that can be adapted easily. Lots of tips are provided for making the most of small spaces and keeping a sparse pantry while still making rather fancy dishes. Some recipes are designed to be cooked in a toaster oven or one pot, with sidebars on things like how to cook pasta dishes all in one pot. The recipes are fairly simple but elegant and tend to use rather pricey, fresh ingredients. The author lives on a boat and the photos of her tiny kitchen are beautiful and inspirational. Since our family has special dietary needs and there is no nutritional information provided, I wasn't able to try any of the recipes without serious adaptations. That said, I'm sure it will be a fantastic cookbook for most.

I read a temporary digital ARC of this book for review.

This cookbook had many good recipes and I like the focus on small spaces. I have a tiny kitchen with limited counterspace so it's nice to have recipes that don't require thirty different things at once!

Thank you to netgalley and the publishers for providing me with an arc for an honest review.

This book is filled with gorgeous photos of small kitchen inspiration and many globally inspired recipes. I appreciated the beginning section which offers helpful tips for organization and storage. The recipes all sound amazing, but my personal favorites are pistachio dukkah, patatas bravas, garam masala chevre in a pita salad, and honey, chili, and lime chicken. The recipes use minimal pots and pans, have easy to find ingredients, and are clearly written. This would make an excellent gift for someone who is new to a small kitchen set-up or someone who prefers minimalism and having a few quality tools in the kitchen, rather than all the bells and whistles. Highly recommended!

Wow...this was an amazing cookbook! Picturesque and filled with some cool information on how to navigate with a tiny kitchen. I admire the authors skill with the recipes and sound kitchen advice. Truly a remarkable read.

   What did I like? We’ve all been there...tiny kitchens I mean. The amount of kitchen stuff you think you need is crazy. With this book, the author navigates a ship kitchen, a galley kitchen if you will. I found it to be a charming idea, and positively salivated through the recipes. 

   Would I recommend or buy? I would love a copy of this fun filled and gorgeous recipe book. I would recommend it to anyone liking an American cuisine with a flair for regality. This is not an average recipe book with recipes involving higher end foods. I’ve bookmarked a few recipes to try. Five stars for a great cookbook!

   I received a complimentary copy to read and voluntarily left a review!

This book was received as an ARC from Storey Publishing, LLC in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own. 

Just when I thought my day could not get any better, I found this cookbook. I have a very tiny kitchen in my apartment and I have been looking for ways to keep my kitchen neat and clean to speed up my prep or mise en place and be ready for cooking on my stove and oven. All of the recipes look absolutely delicious and so easy to make but I especially can’t wait to make the jalapeño corn cakes and I know they will be a nice treat for our family.

We will consider adding this title to our TX Non-Fiction collection at our library.  This is why I give this book 5 stars.

This book tells you way and strategies for cooking from scratch in a tiny kitchen. The author's kitchen is a 2 feet by 3 feet tiny kitchen in a galley so the book is mainly her experience cooking in a small space. There are tips of how to organize your work area, space saving and equipments. The author also talks about meal planning, leftovers and then there are lots of recipes. The recipe didn't look very appealing for me but I liked the tips and info in the beginning of the book. Also, the recipe names are very long, for example: “Harissa and lemon cornish game hen with carrots, parsnips, and red onion”. I received a free digital copy of this book from NetGalley in exchange for my honest review

Thank you to NetGalley for an ARC of The Tiny Kitchen Cookbook.

The author's premise is simple; how do you cook beautiful, healthy, amazing meals in a small kitchen?

The author lays out in her no nonsense way how to effectively and efficiently use the kitchen space you do have, including what tools and appliances are essential when you have little counter space to begin with.

She also includes cooking tricks and substitutions for ingredients you thought you had or don't have time to run out to the store for.

The recipes are healthy and look delicious, most look good enough for a fancy dinner party!

Like another reviewer noted, I wished there were more photos. 

You know the expression, "we eat with our eyes" and there weren't enough visuals for my eyes to sink into.

I think any cook would benefit from reading this book, whether your kitchen is in a dorm, a NYC studio apartment or a spacious loft. 

You'll find plenty of great tips and recipes that stimulate and enlighten your mind and senses in The Tiny Kitchen Cookbook.

This is a really great idea, which the author has clearly a lot of experience with and gives a lot of fun and useful tips for people with not a lot of counter space. I think that will be really useful for a lot of people and I can only imagine, like another reviewer has said, this may be particularly useful to students going back to uni. I liked that there was a lot of thought and time dedicated to that, as well! The layout of these tips was clear and concise, too, and I thought it was cool and fun that she went through a bunch of different tools that you should own, how to store, etc. and what would be 'necessities' and what was only important if you had the room. Honestly there's a great deal of tips here -- from how to shop, to how to entertain, what to do with your rubbish if you have a small space, how to deal with the usual kitchen smells. I think this would be a great book for a complete beginner, especially in the way it goes through different fruit, vegetables, grains etc that can be added to leftovers in order to bulk meals and create something new and tasty. (Honestly I'll prob refer back to that at some point.)

The recipes look interesting, but I'd prefer a few more photos, I think! Just to pique interest. I always, always appreciate things that are one pan or one pot. From a tiny kitchen standpoint, it's economical but also it just saves so much time. Again, there's some really quick and handy recipes here that will be perfect for people with not a lot of time and not a lot of space. I also find it interesting and useful that there's not often a lot of fancy, long methods. Honestly I'm a pretty haphazard cook and I like to just throw things in a pan or onto a tray or roasting tin and just let it be. Some of these look really nice and I'm excited to try them. 

For me, I think this book isn't QUITE as useful as it would be for someone else, but I do appreciate the concept and the clarity and depth, hence the rating.

Date reviewed (Canada) - February 4, 2021
Date reviewed (UK) - February 4, 2021
... I am bi-country on a VPN digital basis at the moment due to #COVID19

Publication date: August 31, 2021

When life for the entire galaxy and planet has turned on its end, you are continuing to #maskup and #lockdown to be in #COVID19 #socialisolation as the #secondwave is upon us, AND it is a loverly minus 16 degrees, snowy and icy where I am currently stationed, superspeed readers like me can read 300+ pages/hour, so yes, I have read the book … and many more today.

I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.  

From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸.

Whether home is a small apartment, a tiny house or RV, a boat, or a college dorm room, space in the kitchen is nearly always at a premium. But cooking in a small kitchen, with minimal equipment, doesn't have to be limiting;  it can actually be is a great opportunity to hone food-prep skills and become a more efficient, versatile home chef. And the smarter the workspace, the easier it is to cook. In The Tiny Kitchen Cookbook, chef Annie Mahle shares her small-space cooking strategies and 50 of her favourite recipes she’s developed as the galley chef aboard the J&E Riggin, a windjammer she operates with her husband every summer off the coast of Maine. From her 6-by-8-foot kitchen, she prepares three beautiful, flavorful meals from scratch every day, for up to 30 people.
 
From versatile breakfast options, such as Sweet Corn and Jalapeno Pancakes or Pan Roasted Honey Pears with Oatmeal, to one-bowl salads and mains, stovetop meals such as Pan-Fried Red Snapper with Fresh Peas, Shiitakes, and Asparagus with Dill,  dishes that can be prepared in the toaster oven (for cooks without a full oven) such as Cheese-Stuffed Meatballs with Fresh Tomato Sauce and Fettuccini, and even make-ahead desserts in a mug, every recipe is delicious and utterly attainable in a kitchen with as little as six square feet of counter space. Along with gorgeous recipes, Mahle delivers tips and techniques for making the most of a small kitchen. Strategies such as “shopping” the pantry before going to the store, transforming leftovers into new meals, create vertical storage options, and buy utensils that nest all help create meals with maximum flavour in minimal space.

I am unsure why the author calls that a TINY KITCHEN as it is still bigger than mine - I have one square foot of free counter space in total and I have a GROANING cupboard full of cooking equipment and gadgets that make the most of said space - BUT THAT IS ME.  The recipes are yummy sounding and looking and it would be a great book to send the kids back to college or uni with as it comes out August 31st. (I also question why it comes out then as it is groaning with summer fresh produce but again, that is me.)

Even if you have a large kitchen you would love this book - versatile recipes that will appeal to everyone. The recipes are well written and understandable by cooks of all levels and the photos make the food very appealing to myself and other lovers of food out there.

What I especially love about the book is that it uses mostly whole ingredients instead of pre-prepared and packaged foods. I do draw the line at making my own cheese beyond a quickly-made mozzarella, and canning tomatoes but the more "ingredients" you use the better.  My one nephew says that I never have any food in my house, only ingredients --- that is why I cook so much. I also refuse to eat or cook with Frankenfoods such as "chick'n" and its 88 ingredients vs. 🐔chicken🐔 having one!)

As always, I try to find a reason to not rate with stars as I simply adore emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube  Millionaires/snowflakes / literally-like-overusers etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🧁🧁🧁🧁🧁

Date reviewed (Canada) - February 4, 2021
Date reviewed (UK) - February 4, 2021
... I am bi-country on a VPN digital basis at the moment due to #COVID19

Publication date: August 31, 2021

When life for the entire galaxy and planet has turned on its end, you are continuing to #maskup and #lockdown to be in #COVID19 #socialisolation as the #secondwave is upon us, AND it is a loverly minus 16 degrees, snowy and icy where I am currently stationed, superspeed readers like me can read 300+ pages/hour, so yes, I have read the book … and many more today.

I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.  

From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸.

Whether home is a small apartment, a tiny house or RV, a boat, or a college dorm room, space in the kitchen is nearly always at a premium. But cooking in a small kitchen, with minimal equipment, doesn't have to be limiting;  it can actually be is a great opportunity to hone food-prep skills and become a more efficient, versatile home chef. And the smarter the workspace, the easier it is to cook. In The Tiny Kitchen Cookbook, chef Annie Mahle shares her small-space cooking strategies and 50 of her favourite recipes she’s developed as the galley chef aboard the J&E Riggin, a windjammer she operates with her husband every summer off the coast of Maine. From her 6-by-8-foot kitchen, she prepares three beautiful, flavorful meals from scratch every day, for up to 30 people.
 
From versatile breakfast options, such as Sweet Corn and Jalapeno Pancakes or Pan Roasted Honey Pears with Oatmeal, to one-bowl salads and mains, stovetop meals such as Pan-Fried Red Snapper with Fresh Peas, Shiitakes, and Asparagus with Dill,  dishes that can be prepared in the toaster oven (for cooks without a full oven) such as Cheese-Stuffed Meatballs with Fresh Tomato Sauce and Fettuccini, and even make-ahead desserts in a mug, every recipe is delicious and utterly attainable in a kitchen with as little as six square feet of counter space. Along with gorgeous recipes, Mahle delivers tips and techniques for making the most of a small kitchen. Strategies such as “shopping” the pantry before going to the store, transforming leftovers into new meals, create vertical storage options, and buy utensils that nest all help create meals with maximum flavour in minimal space.

I am unsure why the author calls that a TINY KITCHEN as it is still bigger than mine - I have one square foot of free counter space in total and I have a GROANING cupboard full of cooking equipment and gadgets that make the most of said space - BUT THAT IS ME.  The recipes are yummy sounding and looking and it would be a great book to send the kids back to college or uni with as it comes out August 31st. (I also question why it comes out then as it is groaning with summer fresh produce but again, that is me.)

Even if you have a large kitchen you would love this book - versatile recipes that will appeal to everyone. The recipes are well written and understandable by cooks of all levels and the photos make the food very appealing to myself and other lovers of food out there.

What I especially love about the book is that it uses mostly whole ingredients instead of pre-prepared and packaged foods. I do draw the line at making my own cheese beyond a quickly-made mozzarella, and canning tomatoes but the more "ingredients" you use the better.  My one nephew says that I never have any food in my house, only ingredients --- that is why I cook so much. I also refuse to eat or cook with Frankenfoods such as "chick'n" and its 88 ingredients vs. 🐔chicken🐔 having one!)

As always, I try to find a reason to not rate with stars as I simply adore emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube  Millionaires/snowflakes / literally-like-overusers etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🧁🧁🧁🧁🧁

This book’s concept is recipes you can make in a tiny kitchen. The author is familiar with cooking meals in a small kitchen on a boat, so this isn’t just a concept it’s something she can teach by experience,
She gives tips on how to best utilize your space in a small kitchen, about taking your space into consideration when you grocery shop and also about not buying kitchen devices that are only good for one specific use. Don’t have room for a toaster? Use your oven. I don’t have a small kitchen per se but I don’t have a ton of counter top space, so I also try to keep that in mind when buying kitchen appliances.
So, with that plan, the recipes in this book will not require you to have special appliances.
The recipes are also intending to be quick and not dirty many dishes (win, win, right?).
The recipes are ideas like one bowl salads or pastas and one pan dinners.
I don’t think there’s enough pictures in this book of the finished meals. If I could recommend anything to the author it would be to add more pictures.
The recipes I thought looked best are:
Chocolate baguette with olive oil and sea salt
Chicken tostada with lime cream and ancho chili spread
Apple, shallot and delicate squash

The one recipe that I am 100% sure I’ll make is the chocolate baguette.

I got to read an early ebook edition on NetGalley, thanks!