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Article content Veal is the meat of spring, if you can afford its high price. A recent cookbook about traditional Italian cooking, Old World Italian: Recipes and Secrets from Our Travels in Italy by Mimi Thorisson (Appetite by Random House, $45), includes a classic recipe for a special veal dinner. The author requires fresh sage, but in cooking this dish before my herbs were available, I found a sparing amount of dried sage works. Thorisson’s 100 recipes are photographed by her husband, Icelander Oddur Thorisson, who also includes shots of scenery and Italians enjoying their food. The author — who has written cookbooks about French cuisine and blogs at mimithorisson.com — recalls holidays in northern and central Italy and how each region has its own traditions and bounty of vegetables.

United statesRebekah pepplerOddur thorissonJulian armstrongMimi thorissonReem kassisMontreal gazetteRandom houseSixo clock solutionOld world italianIcelander oddur thorissonAlla romanaVeal scaloppine with sageMeat illustratedஒன்றுபட்டது மாநிலங்களில்ரிபிகே மிளகுத்தூள்