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February 2004
"Anatomy of a Dish" by, Diane Forley is a study getting straight
to the roots or should I say rhizomes of the correlation between
the garden and the kitchen. Forley, chef-owner of Verbena
in New York shares her knowledge and fascination with botany
from the produce she get at the cities green market to the
herbs, fruits and vegetables that she grows in the restaurants
garden.
"Anatomy of a Dish" features technical illustrations, reminiscent
of cook's diaries of a much earlier time. Botanical charts
to educate the reader, appear throughout the book, and will
certainly be used as a quick point of reference in the future
both in my kitchen adventures are on my radio show.
Educational Charts & Well
Laid Out Recipes
The recipes literally grow as the leaves are turned. Base
and foundation recipes in the beginning, blossom into full
menu's and composed dishes as the garden flourishes.
If you're afraid you missed something the first time or two
through, you probably did. There are bushels of information
here; this is certainly a volume to go back to. "Anatomy of
a Dish" is a great reference guide and learning tool for a
dedicated cook, as well as exciting read for botanists who
love to spend time in the kitchen.
Written By: Tres Hundertmark
Tres Hundertmark - A patriot of cuisine, and a graduate of
the school of hard knocks majoring in patience. The chef also
airs a weekly radio show on WFPK (www.wfpk.org)
public radio, and provides food and beverage columns to any
editor who is compassionate enough to run them. After sixteen
years as a chef, Tres proclaims to have only learned two things.
A happy cook makes happy food, and that there a 168 hours
in a week, use them wisely.
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