Antique Bookcase I
Antique Bookcase I
Art Print

Piana, G.
Buy at





 WB01419_1.gif (1881 bytes)

    La Belle Cuisine - Cookbooks

Food and Art (Recipes from Artist's Cookbooks)

 WB01419_1.gif (1881 bytes)

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


Books You Thought You'd Never Find

 Buy new, used, and hard-to-find books at Alibris!

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]




Self Portrait, circa 1660-63 Self Portrait, circa 1660-63
Giclee Print

Rembrandt van...
Buy at






Emile Zola, c.1868 Emile Zola, c.1868
Giclee Print

Manet, Édouard
Buy at







Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Berncastel on the Moselle with the Ruins of Landshut, c.1834
Berncastel on the Moselle with the Ruins of Landshut, c.1834
Giclee Print

Turner, Joseph...
Buy at



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

Buy new, used, and
hard-to-find books at Alibris!

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
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (1881 bytes)

LinkShare - Join now

Webmaster Michele W. Gerhard
Copyright © 1999-2009 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: July 31, 2009.