The Core of an Onion: Peeling the Rarest Common

The Core of an Onion: Peeling the Rarest Common Food-Featuring More Than 100 Historical Recipes by Mark Kurlansky

• The Core of an Onion: Peeling the Rarest Common Food-Featuring More Than 100 Historical Recipes
• Mark Kurlansky
• Page: 240
• Format: pdf, ePub, mobi, fb2
• ISBN: 9781635575934
• Publisher: Bloomsbury USA

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From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples-featuring original illustrations and recipes from around the world. 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. Flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and sauces, but for medicines, metaphors, and folklore. Now they're Kurlansky's most flavorful infatuation yet as he sets out to explore how and why the crop reigns from Italy to India and everywhere in between. Featuring historical images and his own pen-and-ink drawings, Kurlansky begins with the science and history of the only sulfuric acid–spewing plant, then digs through its twenty varieties and the cultures built around them. Entering the kitchen, Kurlansky celebrates the raw, roasted, creamed, marinated, and pickled. Including a recipe section featuring more than one hundred dishes 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 scent 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.

The Core of an Onion: Peeling the - Bloomsbury Publishing

CORE OF AN ONION, THE: PEELING THE RAREST
CORE OF AN ONION, THE: PEELING THE RAREST COMMON FOOD-FEATURING MORE THAN 100 HI Historically, she's been right-and not just in the kitchen.
The Core of an Onion: Peeling the Rarest Common Food
Including a recipe section featuring more than one hundred dishes from around the world, The Core of an Onion shares the secrets to celebrated Parisian chef 
Mark Kurlansky: Kindle Store
The Core of an Onion: Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes This title will be released on November 7, 2023.
The Core of an Onion: Peeling the Rarest Common Food
The Core of an Onion: Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes ; Publication Date 2023-11-07 ; Section New Hardcover - Nonfiction 
The Core of an Onion: Peeling the Rarest Common Food
The Core of an Onion: Peeling the Rarest Common Food-Featuring More Than 100 Historical Recipes · Hardcover · $28.00.
The Core of an Onion
From the New York Times bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's 
The Core of an Onion: Peeling the Rarest Common Food
The Core of an Onion: Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes (Hardcover). By Mark Kurlansky. $28.00. Coming Soon - Available 
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The Core of an Onion: Peeling the Rarest Common Food―Featuring More Than 100 Historical RecipesThe Core of an Onion: Peeling the Rarest Common…
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The Core of an Onion: Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes (Hardcover). By Mark Kurlansky. $28.00. ISBN: 9781635575934.
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The Core of an Onion: Peeling the Rarest Common Food-Featuring More Than 100 Historical Recipes. Mark Kurlansky (Author).
The Core of an Onion: Peeling the Rarest Common Food
The Core of an Onion: Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes (Hardcover) Coming Soon. Pre-Order Now! Description. From the 
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Preorder · The Core of an Onion: Peeling the Rarest Common Food—Featuring More 100 Recipes · Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, 

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