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  1. 1
    The art of carving /
    Published 1963

    Book
  2. 2
    The Genteel house-keepers pastime, or, The mode of carving at the table represented in a pack of playing cards ..
    Published 1693

    Book
  3. 3
    Manuel des amphitryons : contenant un traité de la dissection des viandes à table, la nomenclature des menus les plus nouveaux pour chaque saison, et des élémens de politesse gourmande : ouvrage indispensable à tous ceux qui sont jaloux de faire bonne chère, et de la faire faire aux autres /

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    Book
  4. 4
    Savoir découper les viandes et dresser les plats : boucherie, volailles, poissons /
    by Lamy, Marguerite
    Published 1948

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    Book
  5. 5
    GE electric slicing knife : use and care book
    Published 1970

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    Book
  6. 6
    Meat carving made easy

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    Book
  7. 7
    Carving booklet : a carving guide /
    Published 1955

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    Book
  8. 8
    Carving meat and poultry /
    Published 1966

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    Book
  9. 9
    Practical carving /

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    Book
  10. 10
    How to carve : a brief manual of the proper methods of carving meat and poultry /
    Published 1924

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    Book
  11. 11
    L'école parfaite des officiers de bouche : qui enseigne les devoirs du maître d'hôtel & du sommelier, la maniere de faire les confitures séches & liquides, les liqueurs, les eaux les pommades & les parfums ; la cuisine, à découper les viandes, & à faire la patisserie
    Published 1713

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    Book
  12. 12
    Etiquette of the dinner-table : with the art of carving
    Published 1867

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    Book
  13. 13
    How to cook and how to carve : giving plain and easily understood directions for preparing, cooking and serving, with the greatest economy, every kind of dish, from the simplest to the most difficult : also how to carve all kinds of meat, poultry, game and fish
    Published 1860

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    Book
  14. 14
    Le vrai cuisinier françois : enseignant la maniere de bien apprêter & assaisonner toutes sortes de viandes, grasses & maigres, légumes & pâtisseries, en perfection, &c. : augmenté d'un Nouveau confiturier, qui apprend a bien faire toutes sortes de confitures, tant seches que liquides de compostes, de fruits, de dragées, beauvages delicieux, & autres delicatesses de bouche : Le maitre d'hotel et le grand ecuyer-tranchant, ensemble d'une table alphabetitique des matieres qui sont traitées dans tout le livre /

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    Book
  15. 15
    The improved housewife, or, Book of receipts : with engravings for marketing and carving /
    by Webster, A. L., Mrs.
    Published 1844

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    Book
  16. 16
    The Hotel Butcher, Garde Manger and Carver; suggestions for the buying, handling, sale and service of meats, poultry and fish for hotels, restaurants, clubs and institutions; an expression of the practical experience of one who has spent thirty years in all branches of kitchen, pantry and storeroom work; also as steward and buyer,
    by Rivers, Frank
    Published 1935

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    Book
  17. 17
    The text and concordance of Escorial manuscript f.iv. 1 : Arte cisoria /

    Book
  18. 18
    Hints on Menus and Menu-Making, Table Service, Catering, Carving, etc. for the Woman Who Entertains : a supplement to Household discoveries /
    Published 1917

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    Book
  19. 19
    The Art of Carving : excerpted from a work entitled The Honours of the Table (1788) /
    by Trusler, John, 1735-1820
    Published 1932

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    Book
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