The Anatomy of a Dish (2002) by Diane Forley

The renowned chef of New York's Verbena restaurant shows how to build a dish—and a menu—from vegetables on up in this innovative cookbook that looks at flavors through a botanical prism. What do Poached Eggs in Asparagus Nests, Leek and Apple Hash, and Sauteed Scallops with Onion Pan Gravy have in common? Aspargus, leeks, and onions (along withe shallots, garlic, and chives) are all part of the botanical family Liliaceae. But this is not a vegetable or vegetarian cookbook. It is a collection of the richly flavorful recipes Forley serves at her restaurant, illuminated by the culinary and botanical explorations that have led to her celebrated cooking style. Hardcover book. Measurements: Approximately 11.5 x 8 inches. Pickup category timeslot {A}