Small spaces are a hot topic these days. A number of books have been published recently and a slew of magazine stories — all devoted to the art of living small. The problem with many of them: What they consider small is often not that small. When 2,000 square feet fits the small bill, many of us are not talking the same language. For those trying to turn 900 square feet or 500 square feet into a comfortable, stylish home, may we suggest the July issue of Better Homes and Gardens. Find a splendid story about an architect/interior designer in Brooklyn who lives beautifully in a 600-square-foot rental. The story (which is not big and is all broken up) manages to present eight good photographs of the place and weave into the text lots of ideas from the architect-homeowner on how to make the most of a space deficiency — covering topics such as color palette, symmetry, curtains as room dividers, light flow, layering, key furniture. … Chicago chef Jean Joho (Everest, Brasserie Jo) lays bare his not-small kitchens in the June/July issue of Traditional Home. The magazine takes readers to Joho’s summer home in Michiana where the esteemed chef has not one, but two kitchens — both glorious, one outdoors. The photos tell more than the story, although vital information is offered in the final paragraphs. The chef reveals where he shops for edibles for his own parties — Paulina Market in Chicago for cold meats and sausages; Drier’s Meat Market in Three Oaks, Mich., for coarse-ground liver sausage and old-fashioned bologna. … Life coach Martha Beck pens a nice piece on how to unclutter your home in the Summer issue of O at Home (on newsstands until Aug. 14). Beck’s strategy of walking clutter out the door in small doses instead of waiting for that massive cleaning (you have been planning for months/years) is only part of the story. . . . And finally, for those looking for creative party ideas, check out the July issue of Real Simple and meet Debra and Richard Hovel of suburban Minneapolis. The two have been staging fantastic “themed extravaganzas” since they were married 14 years ago. The beauty of their events: They’re budget-conscious. And food is usually buffet style — and designed not to stress them out as hosts.
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