Title: This Business of Carving: How and Why to Carve for the Table
Author: Bill [William] Rhode
Description: Stated First Edition. Inscribed and dated by the author on the ffep. Red cloth boards with white lettering on spine. Wear to head and foot of spine on board corners. Front board's top corner is missing some cloth leaving exposed board. Pages are lightly toned, but clean. Dust jacket is in very poor condition, missing front flap, torn and heavily chipped. DJ in clear archival sleeve. Illustrated. Index. ix, 125 pp. 8 x 5.5 inches.
An uncommon signed copy.
Contents: About Carving and Its Utensils; Roasting and Pre-Carving Preparations; Beef; Lamb; Pork; Veal; Poultry and Game; Fish. This follows the publication of his 1938 cookbook Of Cabbages and Kings. Acknowledged as an outstanding chef, caterer, and connoisseur of fine food, Rhode was also the founder and guiding spirit of Hors d'Oeuvres, Inc. in New York City, and had eaten and cooked with Ivar Kreuger, Andre Citroen, Lucius Beebe, Baron Fougner, and Edward Arnold.
Jacket Condition: Poor
Publisher: Macmillan Company
Place: New York
Keywords: culinary, meat, steak, cookbook, cook book, gastronomy,
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