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Veal Cookery
Hardcover book by Craig Claiborne / Pierre Franey
Over 225 pages
Copyright © 1978 by Craig Claiborne and Pierre Franey
" Veal is, in the minds of connoisseurs, the most delicate, elegant, and delectable of meats. Ask any great professional chef who presides over a European kitchen and he will tell you that veal is also the most versatile of viands. The reasons why are not difficult to come by. "
Over 200 Recipes
Summary of Contents includes:
" Acknowledgment
Introduction
Roasts
Chops
Scaloppine
Steaks
Breast
Stews
Shanks
Ground Veal
Odd Parts
Soups
Sauces
Accompaniments
Table of Equivalents
Index "
This book is in pretty good condition, but there are several stains on the side edges of the pages, mostly visible from the side view.
There is some minor edgewear to the cover.
There are a few pages with folded corners.
No torn or ripped pages.
The first two pages have some light markings and there are some stains on a few other pages.
FREE Shipping
Contiguous US 48 states ONLY.
:: Thank you ::
Hardcover book by Craig Claiborne / Pierre Franey
Over 225 pages
Copyright © 1978 by Craig Claiborne and Pierre Franey
" Veal is, in the minds of connoisseurs, the most delicate, elegant, and delectable of meats. Ask any great professional chef who presides over a European kitchen and he will tell you that veal is also the most versatile of viands. The reasons why are not difficult to come by. "
Over 200 Recipes
Summary of Contents includes:
" Acknowledgment
Introduction
Roasts
Chops
Scaloppine
Steaks
Breast
Stews
Shanks
Ground Veal
Odd Parts
Soups
Sauces
Accompaniments
Table of Equivalents
Index "
This book is in pretty good condition, but there are several stains on the side edges of the pages, mostly visible from the side view.
There is some minor edgewear to the cover.
There are a few pages with folded corners.
No torn or ripped pages.
The first two pages have some light markings and there are some stains on a few other pages.
FREE Shipping
Contiguous US 48 states ONLY.
:: Thank you ::
