Carving and Boning Like an Expert
Oreste CarnevaliExpert carving techniques for fowl, beef, pork, lamb, veal, fish, lobster, vegetables and fruit! Overall clean and tight. One small 1/2" tear starting at spine.
| pub date: | 1978 | | publisher: | Random House | | pages: | 154 | | format: | Softcover | | ISBN: | 394734122 |
| sku: | 4900
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