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By Anthony Bourdain

Published 2004

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This refers to all the time-consuming, unglamorous tasks like peeling and chopping garlic, washing vegetables, peeling shallots, making stock, preparing the more durable “mother” sauces, basic scraping, boning, tying, chopping, and scrubbing. In a restaurant situation, dishwashers and rookie cooks usually perform these tasks. So even you should have no problem. All you need is time, patience, and ruthless attention to detail.

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