Spar
Art of Carving
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Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. Bone at the bottom, run it sharply between the bone and meat, and also divide the meat from the bone at the side of the joint. The slices will then come away more easily.
- Forfatter
- Thomas M. Hilliard
- ISBN
- 9780243620401
- Språk
- Engelsk
- Utgivelsesdato
- 27.11.2019
- Forlag
- Forgotten Books
- Tilgjengelige elektroniske format
- PDF - Adobe DRM
- Les e-boka her
- E-bokleser i mobil/nettbrett
- Lesebrett
- Datamaskin
