The Art of Carving by the Editors of House and Garden
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.
Adults only (21+)
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