The Anatomy of a Dish Book + PRICE WATCH * Amazon pricing is not included in price watch

The Anatomy of a Dish Book

Diane Forley, chef and proprietor of New York City's Verbena restaurant, has been praised for dishes that are delicious yet "disarmingly simple." This is one of the true tightrope acts in professional cooking. The Anatomy of a Dish, Forley's debut cookbook, shows how to think about ingredients and demonstrates the various ways to prepare and cook them to their greatest advantage. Forley considers the relatedness of fruits and vegetables, grains, roots, and tubers, and how their botanic lineages play out in recipes and menus. A good deal of this information is spelled out in clear charts with lists of subsequent recipes. These are Forley's keys to simplicity.There are three basic sections to the book: Building a Dish, Developing a Menu, and Concluding with a Sweet. Building a Dish includes chapters such as "Vegetable Studies," "Salads," "Soups and Stews," "Grains, Beans, and Pasta," "Savory Pastries," and "Breads," the building blocks to the full menus to come when entrée dishes--fish, shellfish, poultry, meat, and game--are added. The roasted beets in "Vegetable Studies" turn up later in Ruby Risotto with Winter Greens and Horseradish Crème Fraîche; the roasted eggplant purée reappears in Eggplant and Garlic Stew with Merguez Sausage.The Anatomy of a Dish is a beautifully designed and innovative cookbook with over 200 recipes. It's not for the timid or the new cook, but it definitely offers a leg up for the cook who wants to get inside the working mind of an accomplished chef. --Schuyler Ingle Read More

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  • Book Description

    Diane Forley shows how to build a dishâ??and a menuâ??from the vegetable on up in this innovative cookbook that looks at flavors through a botanical prism.

    Forley's fascination with the properties and groupings of fruits and vegetablesâ??in the garden, in the kitchen, and on the plateâ??suffuses and defines The Anatomy of a Dish, a classic collection of recipes that is interspersed with botanical information and charts.

    For Forley, vegetables, fruits, grains, and legumes define flavor, texture, and sensibility in cooking. The progression of recipes reflects this attitude. The first part looks at vegetables one at a time, and details some of Forley's favorite ways to prepare them. All are wonderful dishes on their own, but they also form a foundation for the rest of the book. For example: Simple lentils are served with vinaigrette or made more substantial with the addition of shredded duck confit and diced roasted sunchokes, or paired with roasted monkfish. Other recipes include Baby Lamb Chops with Roasted Eggplant Salad with Sesame Dressing, Apple and Leek Hash, Roasted Winter Vegetable Stew, Sauteed Salmon with Corn Sauce, and 200 other recipes.

    Cooks who care to broaden their culinary horizons will find this unique approach as delicious as they'll find Forley's recipes, with their straightforward charm and exceptional soaring flavors.

  • 1579651895
  • 9781579651893
  • Diane Forley, Catherine Young
  • 17 October 2002
  • Workman Publishing
  • Hardcover (Book)
  • 224
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