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Mise-En-Place
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. I Only Have A Kitchen Because It Came With The HouseI Only Have A Kitchen Because It Came With The House is a the little brother of Mise-En-Place, a basic guide to common culinary terms, cheeses, herbs,  spices, kitchen equipment, fish, meats, nutrition and hygiene. A simple reference manual of common culinary terms including French, Italian and Japanese as well as sections covering herbs, spices, kitchen equipment, fish, meat cuts, nutrition, and health. It Came With The House is an essential companion, a selection of listings and concise and reliable definitions which are intended to help the reader understand and appreciate the culinary art. This invaluable guide contains the terms an experienced chef might use when addressing customers, staff or when preparing menus. No home is complete without one…
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