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| 1. |
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Knife Skills Illustrated: A User's Manual
by Peter Hertzmann
Hardcover,
W W Norton & Co Inc
(August 2007)
List Price: $29.95
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| 2. |
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Manuel Des Amphitryons: Contenant Un Traite De La Dissection Des Viandes a Table, La Nomenclature Des Menus Les plus Nouveaux Pour Chaque Saison, Et Des elemens [sic] De Politesse Gourmande ..
(French)
by Alexandre-Balthazar-Laurent Grimod de La Reyniere, Misette Godard
Book,
Editions A.M. Metailie
(January 1983)
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| 3. |
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The Expert Carver: How to Carve Meat, Poultry, and Game
by Paul Southey
Hardcover,
Sterling Pub Co Inc
(November 1988)
List Price: $15.95
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| 4. |
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How to Carve Meat, Game, and Poultry
by Max O'Rell Cullen
Hardcover,
Peter Smith Pub Inc
(June 1976)
Other Formats:
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Paperback |
List Price: $12.50
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| 5. |
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Travaux Pratiques De Restaurant: Preparations, Decoupages, Flambages
(French)
by Thierry Boulicot, Dominique Jeuffrault
Book,
Editions B.P.I.
(January 1985)
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| 6. |
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Neues Trenchier- Und Plicatur-Buchlein
(German)
by Andreas Klett
Book,
G. Olms
(January 1971)
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| 7. |
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Arte Cisoria, O, Tratado Del Arte Del Cortar Del Cuchillo
(Spanish)
by Enrique de Aragon Villena, Marqu
Book,
G. Blazquez
(January 1981)
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| 8. |
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The Art of Carving
by James Beard
Book,
Simon and Schuster
(January 1978)
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| 9. |
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A Knife for All Seasons: Over 200 Seasonal Recipes-- 40 Menus-- Carving Techniques
by Nancy Elmont
Book,
Dorison House Publishers
(January 1981)
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| 10. |
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The Book of Keruynge
by Unknown
Book,
Theatrum Orbis Terrarum
(January 1971)
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