Bemærk: Kan leveres før jul.
Forventes på lager: 05-05-2016
Through interviews with chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, the author reveals the ten major principles of mise-en-place - including 'Arranging spaces', 'Finishing actions' and more. He also demonstrates how they can be used to boost productivity in all aspects of life.
| Forlag | Penguin Books Ltd |
| Forfatter | Dan Charnas |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgivelsesdato | 05-05-2016 |
| Første udgivelsesår | 2016 |
| Originalsprog | United Kingdom |
| Sideantal | 304 |
| Indbinding | Paperback / softback |
| Forlag | Penguin Books Ltd |
| Sideoplysninger | 304 pages |
| Mål | 131 x 197 x 22 |
| ISBN-13 / EAN-13 | 9780241200339 |