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The Anatomy of a Dishby Diane Forley
2003 James Beard Award Winner: Photography Category
Synopses & Reviews
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.
Diane Forley's fascination with the properties and groupings of fruits and vegetables—in the garden, in the kitchen, and on the plate—suffuses The Anatomy of a Dish. 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.
Forley, one of America's rising chefs, has arranged her book to reflect her conviction that vegetables, fruits, grains, and legumes define sensibility in cooking. Part I, which serves as the book's foundation, looks at vegetables one at a time, and details some of Forley's favoirte ways to prepare them. Cooking techniques are explained and applied to an array of vegetables to form side dishes and starting points fo rmore comlete meals. For example, artichokes are braised, shaped into griddle cakes, baked as gratins, and fried as snack chips; mushrooms are sauteed, pureed, and transformed into Forley's own Worcestershire sauce. A plentitude of notes alongside each recipe offer serving suggestions and menu-building links.
From single vegetables, the book moves on to vegetable combinations in salads, soups and stews, pastas, tarts, souffles, and breads. And then, fish, poultry, and meat are added to create dishes that The New York Times praised for being delicious yet "disarmingly simple."
Seasonal availability of ingredients inspires the recipes in the dessert chapter. These are alluring treates on their own, at any time, but they thoughtfully complement the savory dishes that precede them.
Cooking from this immensely engaging book, you'll come to expect the unexpected and be thrilled by each encounter. For example, you'll learn how plants are classified and marvel at the notion that the potato, eggplant, tomato, petunia, and the tobacco plant have much in common, starting with a five-petaled star-shaped flower. (The hugely toxic belladonna also has the same shaped flower. Is it any wonder that the Old World was reluctant to try these New World fruits and vegetables?)
Cooks who care to broaden their culinary horizons will find this side excursion into the world of botanical family trees as delicious as they'll find Forley's recipes, with their straightforward charm and exceptional soaring flavors.
Forley shows how to build a dish--and a menu--from the vegetable on up in this innovative cookbook that looks at flavors through a botanical prism. Cooks who care to broaden their culinary horizons will find this unique approach as delicious as they'll find Forley's recipes, with their charm and soaring flavors. 200 recipes.
Diane Forley shows how to build a dish—and a menu—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 vegetables—in the garden, in the kitchen, and on the plate—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.
Frank Stitt's Southern Tablefeatures the distinctive recipes of one of America's most original culinary voices, an award-winning third-generation Alabamian whose travels around the world brought into focus the uniqueness of the food back home.
Now Frank Stitt has written a long-awaited cookbook featuring his enticing, Provenandccedil;al-influenced southern food. More than 150 recipes range from the traditionaland#8212;Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimpand#8212;to the inspiredand#8212;Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau, and Roast Fresh Pork Rack with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere.
In addition to regional recipes executed with finesse,Frank Stitt's Southern Tableprofiles those people, places, and events that shape, and are shaped by, the culinary traditions of the South: an annual winter quail hunt amid the south Georgia pines; early-morning bartering among the produce vendors at the Alabama Farmers' Market; Buddy andquot;the Watermelon Kingandquot; Payton who can read a watermelon the way a palm reader reads the lines of your hand; the laden farmhouse table Stitt sat at as a child. In personal essaysand#8212;and odes to favorite ingredientsand#8212;Frank Stitt's Alabama reveals itself to us.
At Highlands Bar and Grill, Stitt embraces these southern traditions and blends them with worldly flavors and humble elegance. The result is food that no one anywhere can resist.
About the Author
Diane Forley has been described as a "spiritual descendant of Alice Waters" (New York) because she weaves her recipes and knowledge of the botanical world into an innovative approach to cooking. Diane lives and works with her husband, chef Michael Otsuka, and their daughter, Olivia, in New York City. Diane Forley was aided on this project by Catherine Young, a lawyer turned food writer, who abandoned the law to pursue her passion.
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Cooking and Food » Regional and Ethnic » United States » New York