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Belongs ToDublin
Barcode31952002397961
TitleThe core of an onion : peeling the rarest common food--featuring more than 100 recipes / Mark Kurlansky.
AuthorKurlansky, Mark, (CONS)137 aut.
Call NoH&G HOME COOKBOOKS KUR
CollectionNF Home & Garden
Reserve Item

Copies

Belongs ToStatusCall NoBarcodeCircStatus
Dublin H&G HOME COOKBOOKS KUR31952002397961Available
Dublin H&G HOME COOKBOOKS KUR31952002400567Available

Catalog Details

International Standard Book Number 9781635575934 (hardcover)
International Standard Book Number 1635575931 (hardcover)
Dewey Decimal Classification Number 641.509 K
Personal Name Kurlansky, Mark, (CONS)137 aut.
Title Statement The core of an onion : peeling the rarest common food--featuring more than 100 recipes / Mark Kurlansky.
Production, Publication, Distribution, Manufacture, and Copyright Notice Bloomsbury Publishing, 2023.
Physical Description 256 pages ;
Content Type text txt rdacontent
Media Type unmediated n rdamedia
Carrier Type volume nc rdacarrier
Summary, Etc. 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 sautâes, 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 sautâeed onions will lure anyone to the kitchen, The Core of an Onion is sure to draw readers into their savory stories at first taste.
Subject Added Entry - Topical Term Onions.
Subject Added Entry - Topical Term Oignon.
Subject Added Entry - Topical Term Onions fast