"Carving and Serving" by Mary J. Lincoln is an informative guide designed to teach the skills of perfectly presenting meals, dating back to the beginning of the 1900s. Crafted to elevate the experience of dining, this book serves as a manual for mastering the techniques required to carve and serve a variety of foods with flair. Lincoln teaches her audience the precise methods for slicing different meats, along with the appropriate equipment that ensures success, along with the tools needed for effective carving. The book showcases how crucial it is to appreciate the structure of diverse cuts, to focus on the aesthetics of serving techniques, and also to observe proper dining etiquette. This book's precise and educational style is most useful for home cooks to improve their culinary skills and for experienced home managers to improve their skills and improve the dining atmosphere.
Carving and Serving
By Mary J. (Mary Johnson) Lincoln
Learn the forgotten art of elegantly presenting meats and dishes, ensuring every meal is a masterpiece of both flavor and visual appeal.
Summary
About the AuthorMary Johnson Bailey Lincoln was an influential Boston cooking teacher and cookbook author. She used Mrs. D.A. Lincoln as her professional name during her husband's lifetime and in her published works; after his death, she used Mary J. Lincoln. Considered one of the pioneers of the Domestic Science movement in the United States, she was among the first to address the scientific and nutritional basis of food preparation.
Mary Johnson Bailey Lincoln was an influential Boston cooking teacher and cookbook author. She used Mrs. D.A. Lincoln as her professional name during her husband's lifetime and in her published works; after his death, she used Mary J. Lincoln. Considered one of the pioneers of the Domestic Science movement in the United States, she was among the first to address the scientific and nutritional basis of food preparation.
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