This edition had all images removed.
LoC No.: 07028234
Title: Carving and Serving
Original Publication:
Boston
Little, Brown, And Company
1906
Note: Reading ease score: 77.4 (7th grade). Fairly easy to read.
Credits: Jason Isbell and the Online Distributed Proofreading Team
Summary: "Carving and Serving" by Mary J. Lincoln is a practical manual focusing on the art of carving and serving food, written during the early 20th century. This instructional book primarily serves as a guide for those wanting to improve their skills in the culinary arts, specifically in the presentation of various meats and dishes. Lincoln, a prominent figure in early American cooking literature, aims to equip readers with essential techniques for household dining. In "Carving and Serving," Mary J. Lincoln provides comprehensive directions on how to carve different types of meats, poultry, and fish, emphasizing both technique and presentation. The book covers a range of topics, including the best practices for slicing various joints of meat, the correct utensils needed for effective carving, and special considerations for serving dishes appealingly. Lincoln highlights the importance of understanding the anatomy of the cuts, the visual appeal of the serving method, and the etiquette associated with dining. The book's detail-oriented approach is beneficial for both novice cooks and more experienced household managers wishing to refine their skills and elevate their dining experience. (This is an automatically generated summary.)
Author: Lincoln, Mary J. (Mary Johnson), 1844-1921
EBook No.: 15363
Published: Mar 15, 2005
Downloads: 106
Language: English
Subject: Cooking
Subject: Carving (Meat, etc.)
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.
This edition has images.
LoC No.: 07028234
Title: Carving and Serving
Original Publication:
Boston
Little, Brown, And Company
1906
Note: Reading ease score: 77.4 (7th grade). Fairly easy to read.
Credits: Jason Isbell and the Online Distributed Proofreading Team
Summary: "Carving and Serving" by Mary J. Lincoln is a practical manual focusing on the art of carving and serving food, written during the early 20th century. This instructional book primarily serves as a guide for those wanting to improve their skills in the culinary arts, specifically in the presentation of various meats and dishes. Lincoln, a prominent figure in early American cooking literature, aims to equip readers with essential techniques for household dining. In "Carving and Serving," Mary J. Lincoln provides comprehensive directions on how to carve different types of meats, poultry, and fish, emphasizing both technique and presentation. The book covers a range of topics, including the best practices for slicing various joints of meat, the correct utensils needed for effective carving, and special considerations for serving dishes appealingly. Lincoln highlights the importance of understanding the anatomy of the cuts, the visual appeal of the serving method, and the etiquette associated with dining. The book's detail-oriented approach is beneficial for both novice cooks and more experienced household managers wishing to refine their skills and elevate their dining experience. (This is an automatically generated summary.)
Author: Lincoln, Mary J. (Mary Johnson), 1844-1921
EBook No.: 15363
Published: Mar 15, 2005
Downloads: 106
Language: English
Subject: Cooking
Subject: Carving (Meat, etc.)
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.