Clifford A. Wright's Recipes: Veal

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 4, 2012

Home > Recipes > Veal

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

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

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

Veal Rump Stew in the Style of the Old Presbytery
Cul de Veau à la Mode du Vieux Presbytère
(France)
Veal stew with mushrooms and bacon in wine cream sauce
posted: 05/07/2009

Braised Veal in the Style of the Camargue

Ossobuco (Veal Shank)

Stuffed Breast of Veal

Veal Rump Stew in the Style of the Old Presbytery

If there is a cookbook of the year, this [Mediterranean Feast] is it. A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop. Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune

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

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