Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 23, 2019
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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



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If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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