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Books : The Anatomy of a Dish |
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Books : The Anatomy of a Dish |
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Dewey Decimal Number: 641.5 EAN: 9781579651893 ISBN: 1579651895 Label: Artisan Manufacturer: Artisan Number Of Items: 1 Number Of Pages: 224 Publication Date: November 04, 2002 Publisher: Artisan Sales Rank: 285631 Studio: Artisan Editorial Review: Related Items:
Average Rating:
 Rating:  - A brilliant effort!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. Rating:  - Good for a Gift, not so great for actual useThis is an absolutely gorgeous book - the kind people love to give and receive as gifts. Getting into the recipes, though.... it is an intimidating book. The titling of the recipes, the difficulty of obtaining many of the ingredients, and the awkwardness of the layout combine to make it a book I am not going to be turning to much. Somehow, the layout makes the recipes look too complex and time consuming, even when maybe a closer examination would reveal they aren't. Not a user-friendly book. Rating: - A mouth-watering compendium of delicious dishesCompiled 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. Rating: - Gorgeous to look at ... Hard to seeWith 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.
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