Carving and Serving   By: Mary Johnson Bailey Lincoln

Carving and Serving by Mary Johnson Bailey Lincoln is a comprehensive guide that is a must-have for anyone looking to master the art of carving and serving. Although the title may seem simple, this book is much more than a beginner's guide. It delves into the nuances of carving various types of meat, from poultry to cuts of beef, and provides step-by-step instructions that are easy to follow.

What sets this book apart is Lincoln's attention to detail. She begins by discussing the importance of proper tools and techniques, ensuring that readers have a solid foundation before diving into the actual carving process. She provides in-depth descriptions of different cuts of meat, including their anatomy and how to best utilize them.

One of the standout features of this book is the multitude of illustrations that accompany each step. These visuals greatly aid in understanding the different angles and motions required for successful carving. Whether you are new to carving or simply want to improve your skills, these illustrations prove invaluable in grasping the techniques outlined by Lincoln.

Additionally, Carving and Serving provides comprehensive guidance on proper placement and presentation of meat dishes. Lincoln emphasizes the significance of garnishes, serving platters, and even the table setting. This attention to detail goes above and beyond the typical carving guide and demonstrates the author's knowledge and passion for the subject.

Another aspect that makes this book a standout is its accessibility. Lincoln's writing style is clear and concise, making it easy for readers of all skill levels to understand and follow along. She does an excellent job of explaining complex techniques in a way that is both approachable and engaging.

Lastly, it is worth noting that Carving and Serving is not solely focused on meats. Lincoln also includes sections on carving fruits, vegetables, and even ice, making this book a well-rounded resource for those interested in all aspects of food presentation.

In conclusion, Carving and Serving by Mary Johnson Bailey Lincoln is an outstanding reference book for anyone looking to enhance their carving skills. With its comprehensive guidance, detailed illustrations, and accessible writing style, this book is a valuable addition to any kitchen library. Whether you are a novice or a seasoned cook, this book is sure to help you master the art of carving and take your culinary presentation to the next level.

First Page:

SPECIAL DIRECTIONS 15 TIP OF THE SIRLOIN, OR RIB ROAST 15 SIRLOIN ROAST 16 THE BACK OF THE RUMP 16 FILLET OF BEEF OR TENDERLOIN 17 ROUND OF BEEF, FILLET OF VEAL, OR FRICANDEAU OF VEAL 17 BEEFSTEAK 18 LEG OF MUTTON OR LAMB, OR KNUCKLE OF VEAL 19 LEG OF VENISON 20 SADDLE OF MUTTON 20 SADDLE OF VENISON 21 HAUNCH OF VENISON OR MUTTON 21 LOIN OF MUTTON, LAMB, VEAL, PORK, OR VENISON 22 SHOULDER OF MUTTON OR VEAL 22 FOREQUARTER... Continue reading book >>