Veal Cookery

“Veal Cookery” by Craig Claiborne, published by Harper & Row in 1978, offers a comprehensive collection of over two hundred recipes centered around veal. This first edition, written in English and spanning 229 pages, presents a variety of culinary techniques and dishes, ranging from Texas chili to the classic blanquette de veau. The book aims to guide readers through the preparation of these gourmet meals while suggesting suitable side dishes and sauces to complement each recipe.

Readers will discover a diverse array of cooking methods and flavors that highlight veal as a key ingredient. The recipes cater to both novice and experienced cooks, providing detailed instructions that emphasize the versatility of veal in various culinary contexts. With a focus on specific ingredients and meat preparation, “Veal Cookery” serves as a valuable resource for anyone looking to enhance their cooking repertoire with gourmet dishes.