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.