3 Review(s)

The book covers the basics of carving tools and techniques, offering step-by-step instructions on how to properly slice and portion different types of food. Lincoln provides detailed illustrations and descriptions to show the best methods for carving roasts, hams, chickens, turkeys, fish, and even game meats. She also addresses serving etiquette, guiding readers on how to arrange and present carved meats in a visually appealing manner. This guidance was especially valuable during an era when hosting dinners was central to social life, and skill in carving was considered a mark of refinement and competence.In addition to carving techniques, Carving and Serving includes advice on plating and serving accompaniments to create a balanced, well-rounded meal. Lincoln’s straightforward approach and attention to detail made the book accessible to a wide audience, from beginner cooks to experienced hosts looking to refine their skills. Today, the book offers a historical perspective on 19th-century dining customs and provides timeless advice for those interested in traditional carving techniques and the art of presentation at the dinner table.