October 2011
Intermediate to advanced
584 pages
18h 48m
English
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Cooking a gourmet meal with several courses is a challenging undertaking, particularly if you wish to partake in the consumption. You can’t very well eat and cook at the same time, yet many dishes require last-minute cooking to turn out well.
Professional cooks know how to resolve many of these challenges. Amidst many tricks of the trade, they use the general principle of mise en place, which can be loosely translated to everything in place: everything that can possibly be prepared well in advance is prepared in advance. Vegetables are cleaned and chopped, meats cut, stocks cooked, ...
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