The core of an onion : peeling the rarest common food--featuring more than 100 historical recipes /
Kurlansky, Mark,
The core of an onion : peeling the rarest common food--featuring more than 100 historical recipes / Mark Kurlansky. - x, 226 pages : illustrations ; 22 cm
Includes bibliographical references (pages 197-209) and index.
Introduction: The fragrance of the Earth -- Part one: The world according to onions. An extraordinary Lily -- Old world onions -- The Americas know their onions -- Looking for the perfect onion -- Part two: How to eat an onion. Onion soup -- Sauces -- Boiled, braised, roasted, and stuffed -- Caramelized and glazed -- Creamed onions -- Fried -- Eggs and onions -- Puddings, custards, and cakes -- Tarts and pies -- Bloody onions -- A pickle -- Onion bread -- Sandwiches.
"As Julia Child once said, "It is hard to imagine a civilization without onions." Historically, she's been right--and not just in the kitchen. Uniquely flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and stir fries, but for medicines, metaphors, and folklore. Abundantly commonplace yet extraordinarily indispensable, the onion is Kurlansky's newest global food fixation as he sets out to explore how and why the crop reigns over Wales to Italy and everywhere in between. Featuring historical images and his own pen-and-ink drawings, Kurlansky begins with the science behind the only sulfuric acid-spewing plant, then digs through the twenty varieties of onion and the cultures built around them. Among the first domesticated and cultivated crops, onions were seen by the ancient Egyptians as a symbol of eternity, the Greeks as an agent of strength, and the Chinese as a supplement for intelligence. Entering the kitchen, Kurlansky celebrates the raw, roasted, creamed, marinated, and pickled. Including twenty-five recipes from around the world, The Core of an Onion shares the secrets to celebrated Parisian chef Alain Senderens's onion soup eaten to cure late-night drunkenness; Hemingway's raw onion and peanut butter sandwich; and the Gibson, a debonair gin martini garnished with a pickled onion. Just as the smell of sautéed onions will lure anyone to the kitchen, The Core of an Onion is sure to draw readers into their savory stories at first taste"--
9781635575934 1635575931
St Martins Pr, C/O Mps 16365 James Madison Hwy Us Hwy 15, Gordonsville, VA, USA, 22942, (212)6745151 SAN 631-5011
Onions.
Cooking (Onions)
Onions--History.
Cookbooks.
The core of an onion : peeling the rarest common food--featuring more than 100 historical recipes / Mark Kurlansky. - x, 226 pages : illustrations ; 22 cm
Includes bibliographical references (pages 197-209) and index.
Introduction: The fragrance of the Earth -- Part one: The world according to onions. An extraordinary Lily -- Old world onions -- The Americas know their onions -- Looking for the perfect onion -- Part two: How to eat an onion. Onion soup -- Sauces -- Boiled, braised, roasted, and stuffed -- Caramelized and glazed -- Creamed onions -- Fried -- Eggs and onions -- Puddings, custards, and cakes -- Tarts and pies -- Bloody onions -- A pickle -- Onion bread -- Sandwiches.
"As Julia Child once said, "It is hard to imagine a civilization without onions." Historically, she's been right--and not just in the kitchen. Uniquely flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and stir fries, but for medicines, metaphors, and folklore. Abundantly commonplace yet extraordinarily indispensable, the onion is Kurlansky's newest global food fixation as he sets out to explore how and why the crop reigns over Wales to Italy and everywhere in between. Featuring historical images and his own pen-and-ink drawings, Kurlansky begins with the science behind the only sulfuric acid-spewing plant, then digs through the twenty varieties of onion and the cultures built around them. Among the first domesticated and cultivated crops, onions were seen by the ancient Egyptians as a symbol of eternity, the Greeks as an agent of strength, and the Chinese as a supplement for intelligence. Entering the kitchen, Kurlansky celebrates the raw, roasted, creamed, marinated, and pickled. Including twenty-five recipes from around the world, The Core of an Onion shares the secrets to celebrated Parisian chef Alain Senderens's onion soup eaten to cure late-night drunkenness; Hemingway's raw onion and peanut butter sandwich; and the Gibson, a debonair gin martini garnished with a pickled onion. Just as the smell of sautéed onions will lure anyone to the kitchen, The Core of an Onion is sure to draw readers into their savory stories at first taste"--
9781635575934 1635575931
St Martins Pr, C/O Mps 16365 James Madison Hwy Us Hwy 15, Gordonsville, VA, USA, 22942, (212)6745151 SAN 631-5011
Onions.
Cooking (Onions)
Onions--History.
Cookbooks.