This is one of the very few books devoted to this particular meat. The recipes were collected from restaurants around the world, as well as a number from home kitchens. Particularly of interest is a very useful section on variety meats—the “odd bits”—brains, feet, liver, sweetbreads, tongue, kidneys, and more.
From Delmonico’s outpost in Mexico City, you might try the grenadins of veal seasoned with ancho and cumin, dressed with almond sauce, and served over rice; or from the Four Seasons in New York the kalbsnieren braten (roast veal Swiss-style with kidney), an herbaceous, aromatic preparation well accompanied by potato puree; or from the Commander’s Palace in New Orleans, the veal Marcelle, a variation on veal Oscar, tenderized, fried, and served with mushrooms, crabmeat, and hollandaise.
Our copy is a first printing signed by both Craig Claiborne and Pierre Franey in Very Good plus condition. The jacket is missing a small pinky-nail sized bit from the top edge and has a one-inch closed tear on a rear corner. A wonderful resource.
We also have an unsigned third printing available here.