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Work Clean
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Work Clean
Work Clean
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.
304 pages
| Mediji | Grāmatas Book |
| Izlaists | 2016. gada 5. maijs |
| ISBN13 | 9780241200339 |
| Izdevēji | Penguin Books Ltd |
| Lapas | 304 |
| Izmēri | 197 × 131 × 22 mm · 250 g (Svars (aptuveni)) |
| Valoda | Angļu |
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