The Hotel Butcher, Garde Manager 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.

Chicago, Ill. Published by the Hotel Monthly Press; John Willy Inc. 1935.

125, [3] pages. Publisher's advertisements. Illustrated with line drawings and diagrams in text. Later edition. The author, who states he has spent "thirty years in all branches of kitchen, pantry and storeroom work is a hands-on guy. His Introductory Remarks state he has "undertaken this task with considerable hesitation..." as "...it is not easy to impart one's knowledge through the medium of the printed page." "No part of the chef's work is more important than the meat cutting and carving, yet it is the worst executed and least understood." In terms of the scope of this work, the subtitle says it all. Internally clean and bright. In textured black cloth, titled in white on the spine and the front board. Fine, and scarce thus. [Cagle 645].

Price: $75.00
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