I don't know about a book, but mise en place (which translates into "everything in its place), is

really just about pre-prepping everything you will need during the cooking process and putting
each ingredient (or sets of those things that will be cooked together) into separate and easy to
access bowls or containers. For example, many chinese dishes have you cook a variety of
ingredients, adding them at different times since they require different cooking times, so it is
handy to have those ingredients prepared and ready to go as they're needed. Let's say that the
dish requires carrots, red peppers, onions, scallions, water chestnuts, chicken, cashews and a
sauce (a combo of cornstarch, soy sauce, mirin, rice vinegar, sugar and water).

For mise en place, you should julienne the carrots and place them in a bowl. Chop the red
peppers into the desired shape/size, and place in a separate bowl. Chop the onions, and place in
their own bowl. And do the same for each ingredient. For the sauce, mix all the sauce ingredients
together in one bowl or measuring cup. When you're ready to cook, put all the bowls of
ingredients near the stove or wok and simply add as the timing calls for. No need to prep in
between cooking, everything is easy to see, etc.

This technique is particularly useful for a dish like above that requires relatively quick additions
in succession where you won't have time to prep the ingredients in between each step. It's also
perfect for advance preparation for a dinner party so you can do the quick cooking a la minute
without having to spend time away from your guests while prepping.

I keep a ton of glass bowls in various sizes for just this purpose. Sur La Table sells all sizes of
glass prep bowls, and here's a handy link for more info:
http://www.surlatable.com/product/PRO-5936/Stackable-Prep-Bowls.