Craig Claiborne Veal Cookery Cookbook

Additional Details

Description: Long a staple of traditional European cuisine, veal is one of the most delicious, easy-to-cook, versatile and stretchable meats available. It can be found in dishes as diverse as pate and blanquette de veau to wiener schnitzel and Texas chili. Although it is considered relatively expensive, veal is coming into its own today as a surprisingly good meat buy -- high in protein and good taste, low in calories and cholesterol. 

Here, for the first time, is the complete and definitive veal cookbook, written by two of the world's finest chefs whose food writing is featured regularly in the New York Times. In Veal Cookery, Craig Claiborne and Pierre Franey present over 200 of their favorite veal recipes, each calculated to tempt the most discriminating palate. 

Now you can enjoy such delicious and easy-to-make dishes as Veal Marengo, Ossobuco, Vitello Tonnato, Veal Scaloppine, Veal Orloff, Saltimbocca, veal kidneys, sweetbreads, and much more. Here, too, you'll find contributions from many of the most famous restaurants in the world, among them New York's La Caravelle, The "21" Club, Four Seasons, Cafe Argenteuil, Lutece, Le Cirque, Windows on the World; as well as The Bakery (Chicago); l'Auberge du Pere Bise (Talloires, France); Petite Marmite (Palm Beach); Jaspers (Kansas City); Trader Vic's (San Francisco); Giannino's (Milan); Tony's (Houston). 

All recipes are arranged by cuts of veal and there are also recipes for suggested side dishes and sauces. Some of the recipes are simple, others exotic, but all are irresistible. And with this new book, Craig Claiborne and Pierre Franey will introduce beginners and gourmet cooks alike to the delight and ease of cooking with veal. 

---- 

Condition: Interior jacket flap is clipped. Further good condition.