The hotel butcher, garde manger and carver
Subtitle: suggestions for the buying, handling, sale and service of meats, poutry 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
By: by Frank Rivers
Contributors: Sontheimer Foundation
Publisher: Hotel Monthly Press
Published: 1935
Place of publication: Chicago
Language: eng
Number of pages: 125
Subjects: Meat cutting; Carving (Meat, etc.); Hotel management; Meat; Cooking (Meat)
Notes: Includes index.