Cutco Cook Book - Meat and Poultry Cookery, Cutco Division, 1956. Includes instructions and guides on using vintage Cutco tools like the French chef's knife, trimmer, butcher knife, carving knife, slicer, and paring knife. Covers roasting, panbroiling, pan-frying, deep-fat frying, braising, and cooking in water. Features visual guides and appearance breakdowns for beef, veal, pork, and lamb cuts, along with grade stamps and home care instructions. Contains vintage meat recipes, outdoor cooking hints, and sauce suggestions.
**Line illustrations by Frank Marcello. As an artist/illustrator he worked with many small art studios that did the work for the big agencies. He work directly with many of the corporate heavies, such as US Steel, Westinghouse, Dravo, Alcoa, Cutco.
Title: Cutco Worlds Finest Cutlery
Publisher: Cutco Division
Publication Date: 1956
Language: English
Binding: Hardcover
Condition: Fair, worn edges
Dust Jacket Condition: No Jacket
Weight: 1 pound
