Renowned chef of New York’s Verbena restaurant, Diane Forley shows how to build a dish and menu—from vegetables on up—in this innovative cookbook that looks at flavors through a botanical prism. Anatomy of a Dish is a collection of the richly flavored recipes Forley serves at her restaurant, illuminated by the culinary and botanical explorations that have led to her celebrated cooking style.
Forley looks at vegetables one at a time, and details some of her favorite ways to prepare them. From single vegetables, the book moves on to vegetable combinations. And then, fish, poultry, and meat are added to create dishes that The New York Times praised for being delicious, yet disarmingly simple. Like building blocks, you can take the vegetables and dishes to your own desired level: Take simple lentils toss them with vinaigrette and you’re done, or, dress them up with shredded duck confit and diced roasted sunchokes, then again, serve them alongside roasted monkfish.
This is an innovative book, a classic collection of nearly 200 recipes that will not only teach you how to cook, but gain an understanding of where each key ingredient comes from and their place in the garden and on your plate. Understanding the classifications of vegetables, fruits, and grains can only make for a clearer appreciation of what we eat and how to best prepare it. An informative and charming study wrapped up in a beautiful package.
Winner of the 2003 James Beard Award, Photography category.
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Posted by Food Junkie on February 26, 2006Categories - Celebrity Chef, Restaurant, Reference, Professional, Vegetarian, Vegetable
