Little Cookbooks: The Alan and Shirley Brocker Sliker Culinary Collection

Cutco Cook Book, Meat And Poultry Cookery


Title is in white and red within a green block. Colored drawn illustrations of foods surround the green box on the left, top, and bottom. The back cover has a white background with the company logo within a green block. Hard cover. Across the front end page and fly leaf is a color photograph of platters and casseroles with the same photograph on the back end page and back fly leaf. The title page has the title, author's name, Volume One and line illustrations by Frank Marcello. Publishing and copyright information is at the bottom. The first pages discuss the importance of meat, need for variety, guides to buying meat and the care of meat in the home, followed by descriptions of several types of CUTCO knifes and carving utensils. There are detailed instructions for the 7 Methods of Cooking Meat (roast, broil, panbroil, pan fry, deep fry, braise and cook in water) followed by nine pages of black-and-white photographs of various cuts of beef, veal, pork, lamb and variety meats with their names and cooking method suggestions. There is a buying guide and menu suggestions for each type of meat. Recipes, with a different pastel color accenting each page and drawn illustrations, are arranged by meat type. There are sauce recipes followed by an promotion for CUTCO meat knifes and an section of Outdoor Cookery. There is an index at the end.

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Donor: Sliker, Shirley Brocker

Author: Mitchell, Margaret

Printer: Western Printing and Litho. Co.

Brand Name: Cutco

Publisher: CUTCO, A Division of Wear-Ever Aluminum, Inc. (New Kensington, Pa.)


128 p.

21.6 x 14.3 cm


Language: English

Key Terms:

Copyright: Permission is granted from the copyright owner/holder.


Citation: Mitchell, Margaret. Cutco Cook Book, Meat And Poultry Cookery. The Alan and Shirley Brocker Sliker Collection, MSS 314, Special Collections, Michigan State University Libraries. Available at

illustration of king running with tray of tarts


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