Making It Work: Inside Madhur Jaffrey's Kitchen
My husband and I have an apartment in New York City with a small galley kitchen, just a bit over eight-by-seven feet. When I was somewhat younger, we entertained there, cooking meals for dozens. I even taught cooking classes in it, though because of the tight quarters, the maximum class size was four. It was decidedly inconvenient. I dreamed of something larger.
When we bought a country house in upstate New York, all my kitchen dreams stayed intact—and unfulfilled. We loved the rambling old 1790s property. But it had a small kitchen, not much bigger than the one in the city. We could have enlarged it, but it would have been expensive, and there were two old maples outside the kitchen window that we could not bear to cut down.