TY  - BOOK
AU  - Forley,Diane
AU  - Young,Catherine
AU  - Schrager,Victor
TI  - The anatomy of a dish
SN  - 1579651895
AV  - TX651 .F624 2002
U1  - 641.5 21
PY  - 2002///]
CY  - New York
PB  - Artisan
KW  - Cooking
N1  - Includes bibliographical references (page 210) and index; Why botanical study --; My garden and my kitchen --; About this book --; Part I; Building a dish --; Vegetable Studies --; Salads --; Salad Greens Chart --; Soups and Stews --; Seeds: Grains and Pasta --; Savory Pastries --; Herbs and Spices Chart --; Breads --; About Flour --; Part II; Developing a menu --; Adding Shellfish and Fish --; About Fish --; Adding Meat and Poultry --; Meat and Poultry Cooking Temperatures --; About Steak --; About Chicken --; Mushroom Chart: A Kingdom Apart --; Part III; Concluding with a sweet --; Desserts --; Definitions --; Bibliography --; Acknowledgments --; Index
ER  -