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The Art of Carving
The Art of Carving
Author: James A. Beard
How to carve as demostrated by great chefs and expert carvers form famous restaurants ere and abroad. How to carve and garnish a fillet of beef; how to carve a saddle of veal. How to fillet sole and salmon how to dismember a lobster, how to open oysters; how to carve turkey, chicken, duck goose, pheasant and partridge.
ISBN: 180175
Publication Date: 1963
Pages: 80
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Publisher: House & Garden
Book Type: Hardcover
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