Realistic Procedures

Though supported by cooking theory, procedures here are based on actual industry practice. Attention is given to quantity production, but also the special problem of cooking to order. Presentation and service of finished product are considered in detail, as is pre-preparation, or mise en place—so essential to the organization of a working restaurant. At the same time, the major emphasis is on quality, too often neglected in the quest for convenience. Finally, although much of what we talk about is strongly influenced by the cooking of other nations, the practices discussed are primarily those of North American food service.