The Hotel Butcher, Garde Manger and Carver by Frank Rivers

The Hotel Butcher, Garde Manger and Carver

by Frank Rivers

1935 Printing

Pre-Owned Hardcover

108 Pages

Condition:  Fine - See Photos, Some damage and wear on cover, and writing on inside cover

This book presents theoretical knowledge and expert experience on meat selection. Catering to restaurant professionals, it unveils industry secrets, sharing information on how to select, process, and prepare beef. Beyond its practical uses, this book provides historical insights on the evolution of beef cuts and terms. It explores how changing consumer preferences, advancements in butchering techniques, and the rise of the modern restaurant have shaped our understanding of beef cuts. By mastering this knowledge, chefs and restaurateurs can not only enhance their culinary skills but also connect with the history of their craft and the preferences of their clientele.