How to Carve Meat, Game and Poultry

Many's the good roast that comes to the table only to be asked into unappetizing hunks, the flavorful juices allowed to escape, the tenderest pieces left on the bone, but grain disregarded, and the whole thing made as tough and tasteless as possible. Terrific vintage guide to the art of meat carving.

Overall an excellent, clean and tight copy. Gift inscription on the flyleaf.

pub date: 1953 publisher: Grosset and Dunlap pages: 210 format: Hardcover sku: 8049 $18.50 (Qty avail: 1)