ISBN: 9781623365929 - work clean: the life-changing power of mise-en-place to organize your life, work, and mind (32 risultati)

Hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Condizione: good. This is a retired library book with typical wear markings. May or may not have library stickers attached which will not be removed.

Condizione: good. Good: The book has been read but is in good condition. It has very minimal damage to the cover, including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. The binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, and no writing in the margins. There are no missing pages. See the seller's listing for full details and a description of any imperfections.…

Condizione: Very Good. Very Good condition. Very Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.

Hardback. Condizione: Good. The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place--a French culinary term that means "putting in place" and signifies an entire lifestyle of readiness and engagement. In Work Clean, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.…

Hardback. Condizione: Fair. The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place--a French culinary term that means "putting in place" and signifies an entire lifestyle of readiness and engagement. In Work Clean, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.…

Hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Hardback. Condizione: Fair. The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place--a French culinary term that means "putting in place" and signifies an entire lifestyle of readiness and engagement. In Work Clean, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.…

Hardback. Condizione: Good. The first organizational book inspired by the culinary world, taking mise-en-place outside the kitchen. Every day, chefs across the globe churn out enormous amounts of high-quality work with efficiency using a system called mise-en-place--a French culinary term that means "putting in place" and signifies an entire lifestyle of readiness and engagement. In Work Clean, Dan Charnas reveals how to apply mise-en-place outside the kitchen, in any kind of work. Culled from dozens of interviews with culinary professionals and executives, including world-renowned chefs like Thomas Keller and Alfred Portale, this essential guide offers a simple system to focus your actions and accomplish your work. Charnas spells out the 10 major principles of mise-en-place for chefs and non chefs alike: (1) planning is prime; (2) arranging spaces and perfecting movements; (3) cleaning as you go; (4) making first moves; (5) finishing actions; (6) slowing down to speed up; (7) call and callback; (8) open ears and eyes; (9) inspect and correct; (10) total utilization. This journey into the world of chefs and cooks shows you how each principle works in the kitchen, office, home, and virtually any other setting.…

hardcover. Condizione: Good.

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condizione: new. Hardcover. Chefs across the globe have honed an incredible system for working with efficiency called "mise-en-place." In this book, Dan Charnas reveals how to use those principles in any kind of work, outside the kitchen. Culled from dozens of interviews with culinary professionals and business executives, Work Clean offers a simple system and elegant metaphor for organizing one's life and accomplishing one's work. Work Clean spells out the 10 major principles of mise-en-place or "putting in place" for chefs and nonchefs alike: 1) preparation is prime; 2) arranging spaces; 3) cleaning as you go; 4) making-the first moves; 5) Finishing actions ; 6) slowing down to speed up; 7) call and callback; 8) open ears and eyes; 9) inspect and edit; 10) total utilization. One by one, charnas shows readers how each of these principles work in the kitchen but most importantly, demonstrates how they can be used in offices, homes, and other settings. In this book, Dan Charnas reveals how to use those principles in any kind of work, outside the kitchen. Culled from dozens of interviews with culinary professionals and business executives, Work Clean offers a simple system and elegant metaphor for organizing one's life and accomplishing one's work. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread copy in mint condition.

Condizione: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.

Hardback. Condizione: New. Chefs across the globe have honed an incredible system for working with efficiency called "mise-en-place." In this book, Dan Charnas reveals how to use those principles in any kind of work, outside the kitchen. Culled from dozens of interviews with culinary professionals and business executives, Work Clean offers a simple system and elegant metaphor for organizing one's life and accomplishing one's work. Work Clean spells out the 10 major principles of mise-en-place or "putting in place" for chefs and nonchefs alike: 1) preparation is prime; 2) arranging spaces; 3) cleaning as you go; 4) making-the first moves; 5) Finishing actions ; 6) slowing down to speed up; 7) call and callback; 8) open ears and eyes; 9) inspect and edit; 10) total utilization. One by one, charnas shows readers how each of these principles work in the kitchen but most importantly, demonstrates how they can be used in offices, homes, and other settings.…

Hardcover. Condizione: New.

Condizione: New. pp. 272.

Condizione: New. In this book, Dan Charnas reveals how to use those principles in any kind of work, outside the kitchen. Culled from dozens of interviews with culinary professionals and business executives, Work Clean offers a simple system and elegant metaphor for organizing one's life and accomplishing one's work. Num Pages: 304 pages, illustrations. BIC Classification: VS. Category: (G) General (US: Trade). Dimension: 150 x 223 x 29. Weight in Grams: 500. . 2016. Hardback. . . . .…

Hardcover. Condizione: Brand New. 272 pages. 8.75x6.00x1.00 inches. In Stock.

Hardcover. Condizione: New. Special order direct from the distributor.

Condizione: New. In this book, Dan Charnas reveals how to use those principles in any kind of work, outside the kitchen. Culled from dozens of interviews with culinary professionals and business executives, Work Clean offers a simple system and elegant metaphor for organizing one's life and accomplishing one's work. Num Pages: 304 pages, illustrations. BIC Classification: VS. Category: (G) General (US: Trade). Dimension: 150 x 223 x 29. Weight in Grams: 500. . 2016. Hardback. . . . . Books ship from the US and Ireland.…

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: very good. Photo non contractuelle. Envoi rapide et soigné.

Hardcover. Condizione: new. Hardcover. Chefs across the globe have honed an incredible system for working with efficiency called "mise-en-place." In this book, Dan Charnas reveals how to use those principles in any kind of work, outside the kitchen. Culled from dozens of interviews with culinary professionals and business executives, Work Clean offers a simple system and elegant metaphor for organizing one's life and accomplishing one's work. Work Clean spells out the 10 major principles of mise-en-place or "putting in place" for chefs and nonchefs alike: 1) preparation is prime; 2) arranging spaces; 3) cleaning as you go; 4) making-the first moves; 5) Finishing actions ; 6) slowing down to speed up; 7) call and callback; 8) open ears and eyes; 9) inspect and edit; 10) total utilization. One by one, charnas shows readers how each of these principles work in the kitchen but most importantly, demonstrates how they can be used in offices, homes, and other settings. In this book, Dan Charnas reveals how to use those principles in any kind of work, outside the kitchen. Culled from dozens of interviews with culinary professionals and business executives, Work Clean offers a simple system and elegant metaphor for organizing one's life and accomplishing one's work. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardback. Condizione: New. Chefs across the globe have honed an incredible system for working with efficiency called "mise-en-place." In this book, Dan Charnas reveals how to use those principles in any kind of work, outside the kitchen. Culled from dozens of interviews with culinary professionals and business executives, Work Clean offers a simple system and elegant metaphor for organizing one's life and accomplishing one's work. Work Clean spells out the 10 major principles of mise-en-place or "putting in place" for chefs and nonchefs alike: 1) preparation is prime; 2) arranging spaces; 3) cleaning as you go; 4) making-the first moves; 5) Finishing actions ; 6) slowing down to speed up; 7) call and callback; 8) open ears and eyes; 9) inspect and edit; 10) total utilization. One by one, charnas shows readers how each of these principles work in the kitchen but most importantly, demonstrates how they can be used in offices, homes, and other settings.…