The anatomy of a dish

"For Forley, vegetables, fruits, grains, and legumes define flavor, texture, and sensibility in cooking. The progression of recipes reflects this attitude. The first part looks at vegetables one at a time, and details some of Forley's favorite ways to prepare them. All are wonderful dishes on their own, but they also form a foundation for the rest of the book. For example: Simple lentils are served with vinaigrette or made more substantial with the addition of shredded duck confit and diced roasted sunchokes, or paired with roasted monkfish. Other recipes include Baby Lamb Chops with Roasted Eggplant Salad with Sesame Dressing, Apple and Leek Hash, Roasted Winter Vegetable Stew, Sauteed Salmon with Corn Sauce, and 200 other recipes." --