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A pastry larder at The Regency Town House in Hove. A marble-topped table and deep drawers which would have contained flour and sugar allowed pastry to be made away from the heat of the kitchen. [1] A larder is a cool area for storing food prior to use. Originally, it was where raw meat was larded—covered in fat—to be preserved. [2]
At the front of the ground floor storey is the vestibule (Sulèr, pietan) leading to the living quarters: the parlour (Stube), kitchen (Küche), larder (Vorratskammer) and, at the back, the barn (Scheune) for the hay. A haycart (Heukarren, tragliun) could only be taken through the upper gate or the vestibule into the barn.
The term garde manger (French for larder [1]: 4 ) originated in pre-Revolutionary France, where large, wealthy households designated a kitchen manager to supervise the use and storage of large amounts of foodstuffs. The term garde manger literally means 'keeping to eat'. [1]: 3 The main focus of the work was food preservation.
The timeless larder-style cabinetry in this coastal kitchen, designed by Katie Rosenfeld, employs a subtle gray shade that echoes the billowing Maine seas beyond the windows. In between white and ...
A kitchenette is a small cooking area, which usually has a refrigerator and a microwave oven, but may have other appliances - for example a sink. They are found in studio apartments, some motel and hotel rooms, college dormitories, office buildings, furnished basements, or bedrooms in shared houses.
Often billed as a "pantry and kitchen in one", the Hoosier brought the ease and readiness of a pantry, with its many storage spaces and working counter, right into the kitchen. It was sold in catalogues and through a unique sales program geared towards farm wives. Today, the Hoosier cabinet is a much sought-after domestic icon and widely ...
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