How to Carve Meat, Game and Poultry / by M. O. Cullen Meat Carving Expert of the National Live Stock and Meat Board.

Format:

Book

Author/Creator:

Cullen, M. O. (Max O'Rell), 1903-

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Carving (Meat, etc.).

Meat cutting.

Cooking.

recipes.

CH 1941.

Medical Subjects:

Cooking.

Local Subjects:

CH 1941.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

viii, [2], 209, [5] pages : illustrations ; 21 cm

Distribution:

New York : Division of the McGraw-Hill Book Company, Inc.,

Place of Publication:

New York : Whittlesey House, 1941.

Contents:

The Elegancies of the Table Begin in the Meat Market

Mastering the Use of the Blade

Nothing Left to Chance: The Tools

Some Conventions

More Conventions

The Procedure: Step by Step. Boneless Cuts; Unboned Cuts; Steaks; Legs and Shoulders; Ribs, Loins and Saddles

Face to Face with the Bird on the Platter

Carving the Unfamiliar Roast

Meat Anatomy. Lesson One-Beef; Lesson Two-Veal; Lesson Three-Lamb; Lesson Four-Pork

Selecting Poultry

What Makes Meat Tender?

Notes:

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Other Format:

Online version: Cullen, M. O. (Max O'Rell), 1903- How to carve meat, game and poultry.

OCLC:

789431