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How To Cook: Getting Started

Issue: September 30, 2007

In order for a restaurant kitchen to whip out a few hundred meals each night, professional chefs need to be set up well before the first customer walks through the door. The French call this preparation mise en place, literally, "put in place.

For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.

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