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英語原文書

Everything in Its Place 就位

料號(EAN): 9781635650112
ISBN: 9781635650112
作 者: Dan Charnas
出 版 社: Rodale
出版日期: 2017/12/15
頁 數: 291
長 寬 高: 214x139x20mm
語 系: 英語
裝 訂: 平裝
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Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place—a French culinary term that means “putting in place” and signifies an entire lifestyle of readiness and engagement. In Everything in Its Place, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work.

Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non-chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization.

This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.

 

每天,全球的廚師都使用名為mise-en-place的系統有效地生產大量高品質的作品,這是法國的烹飪術語,意思是“就位”,指整個準備和參與的生活方式。丹·查納斯(Dan Charnas)在《就位》一書中,揭示如何在廚房外,及任何工作中應用就位工作。
 
本指南摘錄了數十位烹飪專家和管理人員的訪談,包括世界知名廚師Thomas Keller和Alfred Portale的訪談,這本重要指南提供了一個簡單的系統來專注在您的行動並完成您的工作。查爾斯(Charnas)為廚師和非廚師闡明了就地烹飪的10條主要原則:(一)規劃是硬道理; (二)安排空間,完善動作; (三)隨時清潔; (四)開始動作; (五)完成動作; (六)欲速則慢; (七)下令及回報; (八)打開耳朵和眼睛; (九)檢查及糾正; (十)完全利用。
 
這些深入廚藝界的原則適用於廚房、辦公室、家庭等環境。
 

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