Anatomy of a Dish

What do Poached Eggs in Asparagus Nests, Shallot Vinaigrette and Farfalle and Cauliflower with Onions and Bread Crumbs have in common? Asparagus, shallots and onions (along with leeks, garlic, chives and more) are all part of the botanical family Liliacea. These botanical cousins are the building blocks of various dishes with different flavour - but in the hands of Diane Forley, their family tree is as delicious as their tastes. Diane Forley's fascination with the properties and groupings of fruits and vegetables defines and suffuses The Anatomy Of A Dish. But this is not a vegetable or vegetarian cookbook. It is a classic soup-to-nuts collection of recipes arranged by type of dish - soups, salad, entree, dessert - interspersed with botanical information and charts. Foley, one of America's rising chefs, offers the cook a fascinating view of vegetables in the garden, in the kitchen and on the plate. Delicious recipes include Sunchoke Ravioli, Baby Lamb Chops with Roasted Eggplant Salad, Brown-Butter Apricot Tart and more.