New York: Artisan, (2002). First Edition. Hardcover. Quarto; pp; 223, index; illustrated with color photographs, line drawings; glossy gray floral pictorial paper covered boards lettered in white, pictorial endpapers,in a dust jacket; previous owners private stamp on a preliminary;. Very good / very good. Item #15688
The 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. What 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. And so so much more!