978-0-671-24401-9 / 0671244019

The Art of Carving

by Editors of House & Garden

Publisher:Simon & Schuster



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About the book:

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.

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