Mise en Place

This is a book which sets out to prove that a competent and enthusiastic amateur cook can achieve professional results at home. If I have something different from most chefs to offer you - in a world where chefs’ books are published at an astonishing rate - then it is because I am largely self-taught and did much of my experimenting and growing up in the kitchen by reading what other people had written and then trying it for myself. Today I believe that the crossover between restaurant and domestic kitchens is becoming ever more significant.