From the back cover: From James Beard's Introduction I have known and worked with Oreste over a long span of years and have marveled at the skill and utter relaxation with which he tackles anything from a tiny quail to a large turkey or a saddle of venison. Never have I seen him falter for a second. He has a thorough knowledge of bone structure, an unerring eye and his own graceful style of turning a bird or roast into a beautiful platter of perfectly disjointed or sliced meat... In this book Oreste is not attempting to be a showman. He approaches his subject from the point of view of the person who is faced with the necessity of carving a bird or a piece of meat efficiently, attractively and with a minimum of effort, dealing not only with the familiar birds and cuts of meat, but also with the game birds and animals that present a more difficult problem for the average person. He also covers boning and presenting fish, and elegantly deals with fruit and vegetables at table. He wastes no motion, he wields his fork and knife with the confidence and deftness of a master, and if you follow what he does faithfully, you, too, can acquire confidence and skill. To care and arrange meat on a plate or platter so that it is mouth-watering and appealing to the eye is as necessary a part of being a good cook as the proper preparation of food. I feel that this is a universal handbook for anyone who is truly interested in the arts of the table.