HOW TO CARVE MEAT, GAME AND POULTRY by M.O. Cullen

HOW TO CARVE MEAT, GAME AND POULTRY

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KIRKUS REVIEW

On Page 420 we reviewed Bill Rhode's THIS BUSINESS OF CARVING (Macmillan). Now here is the Cullen book (remember the Cullen ""shorts"" on carving, on the screen?) another excellent presentation of whys, hows and wherefores. The main differences in the two books are these:- Rhode gives a great deal more space and emphasis to the part played by the cook, going into details of how each cut, each kind of poultry or game, should be prepared for proper eating. Cullen merely states that stress should be put on the culinary art -- and leaves the rest to the experts in that field. But what Cullen does that I missed in the Rhode book is to emphasize the need of cooperation on the part of the retailer and the marketer, and to this end provides extensive charts and carefully marshalled facts about cuts and their uses. The arrangement of material differs in that Cullen proceeds from easy cuts to difficult ones, from boneless to intricate anatomy. Rhodes divides his by major divisions:- beef, lam, etc. The Cullen book is more complete; the Rhode book is done with a lighter touch.

Publisher: Whittlesey