Made Roman-Style Veal Cutlets with Sage (saltimbocca all Romana) (MI pg. 357)

Extremely, extremely rich (veal and prosciutto cooked in butter) but very delicious. Simple and quick preparation, as well. The sage and lemon absolutely made the dish. drank (and cooked) with some un-oaked chardonnay, which was a nice accompaniment.

Would recommend to any veal lovers.

CRADLE OF FLAVOR

I would also like CRADLE OF FLAVOR.

CRADLE OF FLAVOR

I would also enjoy an Indian cookbook, but I don't know who is good.

They will return May 20th--I marked in my calendar the last time I was there. Can't wait till the following weekend.

DIANNA KENNEDY

Incidentally, since it looks like anything not flexitarian is heading for the reject bin, for those who have cooked from Kennedy what is your reccomendation for which of her book's to buy?

Better than La Arca de Noe (in my opinion) is Las Cazuelas, just a couple blocks East on Fig. That's my opinion, but it seems to be the neighborhoods as well given that I live half a block away from Arca I have never seen it full, while Cazuelas is always full or almost-full and with a constant stream of pick-up orders, as well.

Yes, thank you, that is correct. Diana Kennedy.

I said seconded the Mexican suggestion without knowing an author, but everyone seems to like Diana Kennedy so DIANA KENNEDY.

I would really like a Mexican book, though I don't know what that would actually be.

Also Roberto Rodriquez did a little bonus cooking segment on one of his DVDs on Cochinita Pibil--fun segment and I really liked the recipie. Also he has direction for making the achiote paste. Fun video, and the food is good.

http://www.youtube.com/watch?v=gO8EiS...

I was wondering if anyone knew a good place to pick up some cheap veal--necks, bones, whatever--for the purposes of making a veal stock. Neither Bristol Farms, Vons, or Whole Foods had anything of the sort.

Any ideas are greatly appreciated (even more so if they're around NE LA).