The Anatomy of a Dish

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.

Compiled by Diane Forely (Chef and Proprietor of the Verbena Restaurant, New York City), The Anatomy Of A Dish is a mouth-watering compendium of delicious dishes that cover every aspect and stage of sumptuous dining. After the interesting and informative preambles "Why Botanical Studies"; "My Garden and My Kitchen"; and "About This Books", each recipe is organized into one of the three major sections: "Building a Dish"; "Developing a Menu"; and "Concluding with a Sweet". Enhanced with superbly presented, full-color photography by Victor Schrager, as well as a list of definitions, a bibliography, acknowledgments, and an index, The Anatomy Of A Dish offers palate pleasing, appetite satisfying, gourmet recommended fare that ranges from Mixed Grain Pilaf; Tomato and Cucumber Salad with Avocado Cream; Toasted Angel Hair Pasta in Shiitake Broth; and Braised Octopus; to Tamarind-Marinated Flank Steak; Quinoa-Crusted Chicken; Pan-Roasted Duck Breast with Pineapple Chutney; and Frozen Mocha Roulade.

With great enthusiasm, I opened this much-raved-about cookbook which is a Christmas present for my husband, the foodie and avid cookbook collector. It looks to be a fascinating story and a completely new take on cooking. Here's the problem for me. Beautiful as it is, with this book, the art director was WAY too much in charge. Art directors tend not to be as concerned as writers (and READERS) about actually being able to read a book easily. Looks and originality in layout are far more important. The result: much of the text is in what appears to be 8-point font size and less. It's layed out in a column format, sometimes 2 columns, usually 3. Compounding the problem, the small text is often printed in colors, so, for example, we have what appears to be gray text on a cream colored page. Additionally, most pages have at least 3 font styles ... so you have serif, sans serif, and italics all on the same page. My advice: carefully study one of the sample pages online, if possible ... or go physically examine this book before buying. It's gorgeous, but this is a case of good looks winning out over good (layout) sense. Cooks need to be able to glance down at a recipe while standing and easily see what their ingredients and directions are. Not the case here.

Neat background that the author provides of her interest in having a garden as vital part of her restaurant has turned into this passion to plan and create dishes and menus around plant groupings.She builds on this by providing the normal dining classifications of appetizers, soups, salads, etc., but by forming and explaining how she utilizes this plant class system. There are exceptional creative stuff here, e.g. Artichoke Bruschetta, Lemon Porridge with Asparagus and Basil, Ruby (Beet) Risotto with Winter Greens, Sauteed Scallops with Onion Pan Gravy, Sauteed Flounder with Braised Rhubarb, Short Rib Terrine, Quinoa-Crusted Chicken.Working with veggies, fruits and grains, this concept will start you thinking and dreaming up your own variations of this plant classification scheme.Fascinating stuff to read, try and explore.