| #1818240 in Books | Artisan | 2002-11-04 | Original language:English | PDF # 1 | 11.64 x.88 x8.12l, | File Name: 1579651895 | 224 pages |
||4 of 5 people found the following review helpful.| A brilliant effort!|By A reader|As a chef I turn to this book when I need information fast. It is complete, well-structured, and tells me what I need to know with just a glance. It has replaced Culinary Artistry in my kitchen.|13 of 14 people found the following review helpful.| Gorgeous to look at ... Hard to see|By Sylvia Roupe.com |Diane Forley, chef and proprietor of New York City's Verbena restaurant, has been praised for dishes that are delicious yet "disarmingly simple." This is one of the true tightrope acts in professional cooking. The Anatomy of a Dish, Forley's debut
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 fascina...
[PDF.kt60] The Anatomy of a Dish Rating: 4.80 (540 Votes)
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You easily download any file type for your device.The Anatomy of a Dish | Diane Forley, Catherine Young. A good, fresh read, highly recommended.
