The Hotel Butcher, Garde Manger and Carver

This special re-print edition of "The Hotel Butcher, Garde Manger and Carver" has not been available to those interested in the subject of meat handling since it first appeared on the scene back in 1916. The demand for this rare book has brought forth the much needed reprint of this famous classic work. The Hotel Butcher, Garde Manger and Carver will shed considerable light on age old techniques of meat handling from butchering up to the serving stage. Included are details on storing, cutting and preparing meat of all types properly, as well as insights into how meats were handled and served by top hotels and restaraunts at the turn of the century. A fascinating book that will interest those not only interested in meat preparation, but also those interested in the hospitality industry. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.