The Anatomy of a Dish (By Diane Forley, Artisan Press, 224 pages, hardcover, $35) Diane Forley, chef and proprietor of New York City’s Verbena restaurant, weaves her recipes and knowledge of the botanical world into an innovative approach to cooking. Her fascination with the properties and groupings of fruits and vegetables – in the garden, in the kitchen and on the plate – suffuses and defines her first cookbook, a classic soup-to-nuts collection of richly flavorful recipes arranged by type of dish (soup, salad, entrée, dessert) and interspersed with botanical information and charts. Cooks who care to broaden their culinary horizons will find these side excursions into the world of botanical family trees as delicious as they’ll find Forley’s recipes.

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