Carving And Serving (1886)

Carving And Serving is a book written by Mary Johnson Lincoln, which was first published in 1886. The book is a comprehensive guide to the art of carving and serving food, and is intended for use by both professional chefs and home cooks. The book covers a wide range of topics related to carving and serving, including the proper use of carving knives and forks, the best techniques for carving different types of meat and poultry, and the art of presenting food in an attractive and appetizing manner. In addition to practical advice on carving and serving, the book also includes numerous recipes and menus for different types of meals, from formal dinners to more casual gatherings. These recipes are designed to showcase the techniques and skills discussed in the book, and provide readers with a range of options for creating delicious and impressive meals. Overall, Carving And Serving is a valuable resource for anyone interested in the art of food presentation and preparation, and is a must-read for aspiring chefs and home cooks alike.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.