Mise-En-Place is our gastronomic handbook. A kitchen companion. An
indispensable guide to culinary terms, cheeses, herbs, spices,
equipment, ethnic cuisine, fish, meats, pastries, nutrition, hygiene and
much more besides. A reference manual. An alphabetical listing of
concise and reliable definitions, a selection of listings intended to
help the reader understand and appreciate the culinary art.
Mise-En-Place is the essential foodie companion, an invaluable guide
containing the terms an experienced chef might use when addressing
customers and staff or when preparing menus...