Carving and Boning Like an Expert

Expert carving techniques for fowl, beef, pork, lamb, veal, fish, lobster, vegetables and fruit!

Overall clean and tight. One small 1/2" tear starting at spine.

pub date: 1978 publisher: Random House pages: 154 format: Softcover ISBN: 394734122 sku: 4900 $14.99 (Qty avail: 1)