Onions Without Tears: Cooking with Onions and Shallots, Garlic, Leeks by Lindsey Bareham

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Notes about Recipes in this book

  • Meadow herb soup with courgettes and peas

    • wester on April 18, 2019

      I thought this soup was tasty - herbs, peas, cream, nice and summery. I also thought it was pretty, with the different kinds of green on a white background. Unfortunately the children did not agree. I might make it just for myself sometime, the amounts look quite scalable (except for the egg, and I think a bit more egg would not hurt this soup). It makes a lot, more like 8 servings than 4. Do add enough salt and lemon juice. I subbed basil for the chervil and chives, and next time I would decrease the mint or just leave it out.

  • Nettle, onion and garlic soup

    • wester on May 12, 2016

      This is what nettle soup should taste like: green and robust. Easy to make.

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  • ISBN 10 0140236678
  • ISBN 13 9780140236675
  • Linked ISBNs
  • Published Oct 14 1996
  • Format Paperback
  • Page Count 356
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

Onions are a universal ingredient, appearing in food internationally, and one that can be treated and cooked in myriad ways. This book explores the diversity of the Allium family. It includes a melange of cooking techniques and tips, appropriate equipment, anecdote, history, and recipes from around the world and from favorite chefs.

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