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Mise en Place

Martha Stewart Living, November 1998

Our favorite approach to cooking comes from the kitchens of France and can be adapted to any recipe. The term "mise en place" refers to the advance preparation of a dish's ingredients; all should be measured, chopped, diced, or sliced according to recipe instructions before you begin.

Comments (3)

  • Donna Swanson 26 May, 2012

    Richard C. Morais, Hundred Foot Journey

  • Donna Swanson 26 May, 2012

    The Hundred Step Journey is a wonderful novel about cultures and cuisine, set primarily in France, and it includes descriptions of behind the scenes prep at restaurants: steps, roles, schedule, etc..

  • sharzie 26 May, 2012

    I have done this for years and it saves a lot of time in the long aren't as apt to forget an ingredient