The recipes in this book tend to assume the worst about your kitchen, which is nice. Even though I do have an oven, it's nice to have a little book with microwave and toaster oven recipes.

The organizational tips are great for any size kitchen in my opinion. I also like how he lists the bare-bones kitchen requirements. This book would be fantastic for someone with a tiny kitchen or someone with lots of roommates.

For those of us who choose to live in urban areas, it usually follows that we trade space for the excitement of city living. At the same time, the desire to have a warm, inviting kitchen even in a small space is natural--it's a hallmark of domesticity and comfort. Believe it or not, for many of us, the tiny kitchen is not where you make coffee, put take-out on plates or store sweaters in the oven. (All fairly common in NYC). The kitchen is the heart of the home. And even the smalled home needs that.

In his wonderful book, Justin Spring shows you how to make the most of even the tiniest kitchen with practical tips, great recipes and ideas about organization. (This is priceless advice even if you live in a mansion.) His gentle wit and terrific advice fill the book and make it a consistent pleasure. The drawings are great, too, and for its small size the book is beautifully designed...seems like there's a theme here.

Quite simply, Spring shows us that size doesn't matter. It's the intelligence, ingenuity and inventiveness that goes into the kitchen that guarantees what comes out--the warmth, care and great food that give even the tiniest kitchen a big and loving heart.

We never have enough space in Arctic Alaska, and we sure like to eat, especially when it is super cold and dark outside.
So this book, and the cheerful, upbeat way it is written, should help us.
But as Spring points out early on, the book can help anyone who has to deal with a hot, crowded and rather claustrophobic kitchen area ("something like taking a berth on "Das Boot."
The man speaks from experience, and shares 100 recipes, successfully done in his 45-sq.ft. New York apartment kitchen. Included is a recipe developed for a 25-pound Alaska wild salmon, caught and sent by his sister from the far north.
He shares the limited space in his 500-sq.ft. apartment with several dogs, who often stake out key locations in the tiny kitchen. Stay tuned for reports on who wins that battle.
The book can help you clean and prep your kitchen, select the right appliances (he loves his toaster oven) and get rid of the clutter many of us accumulate in our kitchen.
So get this book and then stretch out and read it, but not in your tiny kitchen, especially if you have dogs.