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 met buy - high in protein and good taste, low in calories and cholesterol. This is the complete and definitive veal cookbook written by two of the world's finest chefs whose food writing was featured regularly for many years 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, Café Argenteuil, Lutece, Le Cirque, Windows on the Worlds, as well as The Bakery (Chicago), l'Auberge du Pere Bise (Talloires, France); Petite Marmite (Palm Beach); Jasper's (Kansas City); Trader Vick's (San Francisco); Giannino's (Milan); and Tony's (Houston).
Cookbooks-Food-Wine, Cooking-by-Ingredient, Meat-Game, Meats,