Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 27, 2017
Bookmark and Share



Baked Veal Chop with Olives and Provolone Cheese
(Italy)
Baked veal chops with a glaze of tomato and wine topped with black olives and provolone cheese
posted: 01/02/2007

Braised Veal in the Style of the Camargue
Tendrons de Veau à la Gardiane
(France/Provence)
Braised veal in wine with mushrooms, tomatoes, and olives
posted: 01/09/2007

Braised Veal with Cabbage Lasagna
(Italy)
Braised veal shoulder in wine and tomato sauce with lasagna and cabbage
posted: 01/02/2007

Hazelnut Veal
(Italy)
Veal rib chops in hazelnut and hazelnut liqueur sauce
posted: 01/02/2007

Meatballs in Lemon Sauce
Youvarlakia Avgolemono
(Greece)
Ground meat and rice balls cooked in avgolemono sauce
posted: 12/01/2015

Ossobuco (Veal Shank)
Ossobuco alla Milanese
(Italy/Lombardy)
The classic ossobuco of braised veal shank in tomato and wine sauce with a gremolada of garlic, parsley, lemon zest, and anchovies
posted: 01/07/2007

Pan-fried Veal Chops with Mushrooms and Fresh Coriander
(Italy)
Pan-seared veal chops with sauteed cremini mushrooms and fresh coriander with Marsala wine
posted: 01/02/2007

Stuffed Breast of Veal
(Italy)
Baked breast of veal stuffed with bread crumbs, pistachios, olives, and ham
posted: 01/02/2007

Veal in Wine and Cream
(Italy)
Veal roast with wine sauce
posted: 01/02/2007

Veal Loin with Fig, Almond, and Mint Cream Sauce
(Italy)
Pan-seared veal loin chops with a green fig and mint cream sauce with almonds
posted: 01/02/2007



Be notified of updates and events:
 


This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000


[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.

(View all)