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    La Belle Cuisine - Cookbooks

Food and Art (Recipes from Artist's Cookbooks)
 

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Fine Cuisine with Art Infusion

 

"No one who cooks, cooks alone. Even at her most solitary, a cook
in the kitchen is surrounded by generations of cooks past, the advice
and menus of cooks present, the wisdom of cookbook writers."

~ Laurie Colwin

 

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Geschnetzeltes Kalbfleisch
(Veal in Wine Sauce)
The Berghoff,
17 West Adams Street, Chicago


Culinary Art:
Recipes from Great Chicago Restaurants

Copyright © 1995 The Art Institute of Chicago,
Introduction and captions © Tom Fredrickson

Alibris 
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2 pounds veal leg, shoulder or breast,
cut in 2- to 3-inch pieces
2 teaspoons dried garlic granules
2 tablespoons lemon juice
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, minced
2 tablespoons flour
3 cups chicken [or veal] stock
1/4 cup white wine
1/2 pound mushrooms, sliced
1 garlic clove, minced
1/2 bay leaf
1 teaspoon sugar
Salt and pepper to taste
 2 tablespoons sour cream
Parsley, minced, for garnish

Preheat the oven to 325 degrees F. Place the veal in a bowl and sprinkle with the garlic granules and lemon juice. Toss to coat evenly. Remove the veal from the bowl and pound lightly with a meat mallet until somewhat flattened.
Heat the oil and butter over high heat in a Dutch oven or ovenproof container with a tight-fitting lid. Lightly brown the veal on all sides. Add the minced onion and cook, stirring, about 2 minutes. Add the flour and stir, cooking for 2 more minutes. Add the remaining ingredients except the sour cream and parsley. Bring the stew to a boil, cover, and place in the oven. Cook until
the veal is tender, 1 1/2 to 2 hours.
Remove the stew from the oven and adjust seasonings to taste. If the sauce
is too thin, reduce it briefly on the stove. If too thick, add chicken broth or
wine to thin it to the right consistency.
When ready to serve, discard the bay leaf and mix a little of the sauce with the sour cream. Stir the sour cream mixture back into the stew. Do not re-heat the stew after adding the sour cream or the sauce may curdle. Serve garnished with minced parsley. Serves 4 to 6.


Featured Archive Recipes:
Veal Stew with Shallots and Wild Mushrooms
Le Caméléon’s Braised Veal with Fresh Pasta
Cul de Veau à la Façon de Grand-Mère
Veal Medallions in Cream Sauce

 

Here are some other wonderful titles of "food and art" cookbooks
which, unfortunately, are now very difficult to find or out of print:

Alibris Hot off the Press Standard

 Alibris connects people who love books, movies and music
to thousands of independent sellers around the world.


The Artist's Table: A Cookbook by Master Chefs
Inspired by Paintings in the National Gallery of Art
edited and compiled by Carol Eron, Collins, 1995

Celebrating the Impressionist Table
by Pamela Todd and Louise Pickford,
Stewart, Tabori & Chang, 1997

Cezanne and the Provencal Table
by Jacqueline Saulnier and Gilles Plazy,
Random House Value Publishing, 1995

Charles Wysocki's Americana Cookbook
text and recipes by Joni Miller,
Harry N. Abrams Inc., 1995

The Impressionists' Table: Recipes &
Gastronomy of 19th-Century France
by Alexandra Leaf, Jacques Pépin, Rizzoli, 1994

Monet's Table: The Cooking Journals of Claude Monet
by Claire Joyes, Jean-Bernard Naudin, Simon & Schuster, 1990

Renoir's Table: The Art of Living and Dining with
One of the World's Greatest Impressionist Painters

by Jacqueline Saulnier
, Jean-Michael Charbonnier,
Simon & Schuster, 1994

Toulouse-Lautrec's Table
by Jean-Bernard Naudin, Genevieve Duego-Dortignac
and Andre Daguin, Random House, 1993


Our all-time favorite cookbooks

Recipes from out-of-print (or hard to find) cookbooks

Current Cookbook Feature
Index - Cookbook Features
Classic French Recipes
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Recipe Archives Index

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