Boneless breast of chicken /

This business of carving ; how- and why- to carve for the table /
by: Rhode, William
Published: (1941)

The book of keruynge.
Published: (1971)

How to carve meat, game and poultry /
by: Cullen, M. O. (Max O'Rell), 1903-
Published: (1941)

The Genteel house-keepers pastime, or, The mode of carving at the table represented in a pack of playing cards : by which together with the instructions in this book any ordinary capacity may easily learn how to cut up or carve in mode all the most usual dishes of flesh, fish, fowl, and baked meats, and how to make the several services of the same at the table, with the several sawces and garnishes proper to each dish of meat /
Published: (1693)

The Genteel house-keepers pastime, or, The mode of carving at the table represented in a pack of playing cards : by which together with the instructions in this book any ordinary capacity may easily learn how to cut up or carve in mode all the most usual dishes of flesh, fish, fowl, and baked meats, and how to make the several services of the same at the table, with the several sawces and garnishes proper to each dish of meat /
Published: (1693)

The art of carving /
Published: (1963)

The Booke of caruynge
Published: (1570)

The Secret of seasoning : with illustrated lessons in carving.
Published: (1946)

The boke of keruynge : (the book of carving) /
by: Worde, Wynkyn de, -1534?
Published: (2003)

The art of the table : including table laying and service, flower decoration, etiquette, carving, wines. For home, restaurant, and public functions.
by: Senn, Charles Herman, 1862-1934
Published: (1958)

Retail cuts of beef and veal.
Published: (1961)

Guide for cutting lamb chops : machine and hand cutting /
Published: (1946)

A nevv booke of cookerie : VVherein is set forth the newest and most commendable fashion for dressing or sowcing, eyther flesh, fish, or fowle. Together with making of all forts of iellyes, and other made-dishes for seruice; both to beautifie and adorne eyther nobleman or gentlemans table. Hereunto also is added the most exquisite London cookerie. All set forth according to the now, new, English and French fashion. Set forth by the obseruation of a traueller. I.M.
by: Murrell, John, 17th cent
Published: (1615)

The booke of caruyng
Published: (1560)

The booke of caruing, and sewing : and all the feastes in the yeere, for the seruive of a prince or any other estate, as yee shall finde each office, the seruice according in this booke follovving.
Published: (1613)

Murrels tvvo books of cookerie and carving
by: Murrell, John, 17th cent, et al.
Published: (1641)

The honours of the table, or, Rules for behaviour during meals : with the whole art of carving, illustrated by a variety of cuts : together with directions for going to market, and the method of distinguishing good provisions from bad : to which is added a number of hints or concise lessons for the improvement of youth, on all occasions in life /
by: Trusler, John, 1735-1820
Published: (1825)

The honours of the table, or, Rules for behaviour during meals : with the whole art of carving, illustrated by a variety of cuts : together with directions for going to market, and the method of distinguishing good provisions from bad : to which is added a number of hints or concise lessons for the improvement of youth, on all occasions in life /
by: Trusler, John, 1735-1820
Published: (1800)

The complete book of woodcarving /
by: Ellenwood, Everett
Published: (2008)

Murrels tvvo books of cookerie and carving
by: Murrell, John, 17th cent, et al.
Published: (1638)

Bone, antler, ivory & horn : the technology of skeletal materials since the Roman period /
by: MacGregor, Arthur, 1941-
Published: (1985)

The honours of the table, or, Rules for behaviour during meals : with the whole art of carving, illustrated by a variety of cuts : together with directions for going to market, and the method of distinguishing good provisions from bad : to which is added a number of hints or concise lessons for the improvement of youth, on all occasions in life /
by: Trusler, John, 1735-1820
Published: (1788)

The second part of the good hus-wiues iewell : Where is to be found most apt and readiest wayes to distill many wholsome and sweet waters. In which likewise is shewed the best maner in preseruing of diuers sorts of fruits, & making of sirrops. With diuers conceits in cookerie with the booke of caruing.
by: Dawson, Thomas
Published: (1597)

Boneless lamb roasts -- should they be marketed? /
by: Lester, W. Bernard (William Bernard), 1939-, et al.
Published: (1967)

You can whittle and carve /
by: Hellum, Amanda Watkins
Published: (1942)

Carving wood and stone : an illustrated manual /
by: Prince, Arnold, 1925-
Published: (1981)

Ivory and bone sculpture in ancient Alexandria /
by: Rawska-Rodziewicz, Elżbieta
Published: (2017)

Small animals : an artistic approach : carving rabbits, raccoons, and squirrels /
by: Hajny, Desiree
Published: (1996)

Carving caricature animals : an artistic approach /
by: Hajny, Desiree
Published: (1996)

Woodcarving /
by: Wheeler, William, 1895-
Published: (1972)

Chip carving : techniques and patterns /
by: Barton, Wayne
Published: (1984)

Chip carving patterns /
by: Barton, Wayne
Published: (1990)

Wood carving for fun and profit : a handbook for woodworkers.
by: Ball, Al
Published: (1959)

Caricature relief carving with Larry Green /
by: Green, Larry
Published: (1993)

Carving faces and figures in wood /
by: Tangerman, E. J. (Elmer John), 1907-1998
Published: (1980)

Wood carving /
by: Skinner, Freda
Published: (1963)