The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

OSSO BUCCO À L'ORANGE (VEAL SHANKS WITH ORANGES)

OSSO BUCCO À L'ORANGE (VEAL SHANKS WITH ORANGES)

The Kitchen Scholar
Meats

SOURCE: LOUISETTE BERTHOLLE AND PAULA WOLFERT. SECRETS OF THE GREAT FRENCH RESTAURANTS.

Ingredients

Specific Equipment

Large mixing bowl

Medium-sized nonstick skillet OR sauté pan equipped with a lid

Serves 4

Instructions

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FROZEN WALNUT PRALINE MOUSSE

FROZEN WALNUT PRALINE MOUSSE
GRILLED SALMON WITH BÉARNAIS BEURRE BLANC SAUCE

GRILLED SALMON WITH BÉARNAIS BEURRE BLANC SAUCE