{"product_id":"professional-diane-forley-catherine-young-the-anatomy-of-a-dish","title":"(Professional) Diane Forley \u0026 Catherine Young. The Anatomy of a Dish","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiane Forley's fascination with the properties and groupings of fruits and vegetables—in the garden, in the kitchen, and on the plate—suffuses \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Anatomy of a Dish\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e. But this is not a vegetable or vegetarian cookbook. It is a collection of the richly flavorful recipes Forley serves at her restaurant, illuminated by the culinary and botanical explorations that have led to her celebrated cooking style.\u003c\/span\u003e\u003c\/p\u003e","brand":"Green Apple","offers":[{"title":"Default Title","offer_id":48021033550082,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_3578-3.jpg?v=1781804451","url":"https:\/\/omnivorebooks.myshopify.com\/products\/professional-diane-forley-catherine-young-the-anatomy-of-a-dish","provider":"Omnivore Books on Food","version":"1.0","type":"link"}