Frank Rivers - The Hotel Butcher, Garde Manger and Carver: Professional Butchery Techniques for Chefs & Culinary Students | Perfect for Restaurant Training & Home Cooking
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Description
Illus. with drawings. Black pebbled cloth lettered in white. First Edition. Chicago: Hotel Monthly Press, 1935.
"Suggestions for the Buying, Handling, Sale and Service of Meats, Poultry and Fish for Hotels, Restaurants, Clubs, and Institutions." Illus. with drawings of meat cuts, including fish, as well as how to display or tie roasts, steaks, and other cuts for sale. Very good.
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