Diane Forley's fascination with the properties and groupings of fruit and vegetables - in the garden, in the kitchen and on the plate - suffuses and defines 'The Anatomy Of A Dish'. But this is not a vegetarian cookbook. It's a classic soup to nuts collection of richly flavourful recipes arranged by type of dish - soup, salad, entree, dessert - interspersed with botanical information and charts.
For Forley, a rising chef, the progression of recipes in her book reflect her love of texture, flavour and sensibility in cooking. The first part of the book looks at vegetables one at a time, and details some of Forley's favourite ways to prepare them. These create the foundations for the rest of the book - alongside each recipe are menu building links to other recipes and alternate ingredients that might be prepared the same way.
From single vegetables the book moves on to vegetable combinations: salads, stews, pastas, tarts, souffles and breads, and then to fish, poultry and meat dishes. Delicious, yet beautifully simple, the recipes in this book will have you creating the simplest combinations from fresh, easy ingredients.
