Veal Cookery

by Craig Claiborne, Pierre Franey

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).

Genres: Cookbooks

229 pages, Hardcover

First published October 1, 1978

About the author

Craig Claiborne was a restaurant critic, food writer and former food editor of the New York Times. He was the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States.