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The Anatomy of a Dish
cookbook reviewsthe anatomy of a dish
The Anatomy of a Dish
by Diane Forley,
List Price: $35.00
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Reviewed by Tres Hundertmark

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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 ( 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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