…keeping in touch…
January 21st, 2012 by Books for Cooks
mis en place - the art of getting ready to cook*
…our email newsletter, is both occasional & irregular (perhaps 4 or 5 times a year), but hopefully informative.
It usually includes:
- news about new books in store,
- special books available at special prices,
- news about our events,
- food events in Melbourne &,
- book reviews.
It will also provide you with updates on changes to our website & links to new items.
*mis en place (French) the operations carried out in a restaurant prior to serving the meal. In the dining room this constitutes laying the tables; in the kitchen it means setting out the ingredients & utensils required for the preparation of the dishes on the menu. The apprentice or assistant is generally in charge of preparing the vegetables, bouquets garnis, chopped onions, parsley etc; while the initial preparation of stocks, fumets, sauces and compound butters and the preparation of meat & game, consommés, soups & desserts is the responsibility of the appropriate cook or section chef
…earlier newsletters…
2011
2010
2009
2008
2007
2006
