HOW TO CARVE A carnivore’s guide to knife skills


HB 115 x 240 mm 96 pages full colour throughout ISBN: 9781781453247 £9.99


AVAILABLE NOVEMBER 2017


How to Carve offers the complete carnivore’s guide to carving and serving meat and fish. Its menu of practical tips and techniques includes a manual of knife types and how to sharpen them; step-by-step instructions for knife skills and the carving of everything from a hog roast to a chicken; and an introduction to light butchery including diagrams of creature cuts ranging from a cow to a lobster, all served up with anecdotes from the global tradition of cutting and preparing meats for the table.


The forgotten art of carving is dissected and demonstrated by a Master Cook who teaches the carvers at one of the most compelling carving courses. He takes you on a historic and practical tour of the kitchen before revealing the secrets of successfully tackling a variety of meats and cuts. Beautifully illustrated with photographs, illustrations, infographics and historic engravings, this is a mouthwatering gift book to serve up to the cook, carver or carnivore in your kitchen.


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