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
6 pages matching Virginia ham in this book
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Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every ...
Limited preview - 2005
Sunday Roast: The Complete Guide to Cooking and Carving
Clarissa Dickson Wright,Johnny Scott
No preview available - 2007
Hotel Books. Part 2
The Hotel Butcher, Garde Manger and Carver (Frank Rivers)...................... .......$2.00. The author has cultivated a new field in culinary literature, ...
chestofbooks.com/ food/ recipes/ The-Hotel-St-Francis-Cook-Book/ Hotel-Books-Part-2.html
Home Economics Archive: Research, Tradition and History
Title: The hotel butcher, garde manger and carver: suggestions for the buying, handling, sale and service of meats, poultry and fish for hotels, restaurants ...
hearth.library.cornell.edu/ cgi/ t/ text/ text-idx?c=hearth;idno=4306176
The Food Timeline: history notes-meat
---The Hotel Butcher, Garde Manger and Carver, Frank Rivers [Hotel Monthly Press:Chicago] 1935 (p. 23). Chicken. The history of chicken is long and ...