Onions Etcetera: The Essential Allium Cookbook: More Than 150 Recipes for Leeks, Scallions, Garlic, Shallots, Ramps, Chives and Every Sort of Onion by Kate Winslow and Guy Ambrosino

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Notes about Recipes in this book

  • Fines herbes dressing

    • TrishaCP on May 21, 2020

      This made a really nice dressing. I used chervil, chives, and tarragon since that is what I have now in the garden (I went heavy on chives and lighter on the other herbs). I only used half of the half and half called for, so it was tart with the lemon juice and delicious that way.

  • Sweet onion and apple jam

    • sberes on October 01, 2018

      I’d at least double the apple - too oniony to me.

  • Sticky jammy chicken wings

    • sberes on October 01, 2018

      Exchanged wings for drumsticks and they turned out great just not a huge fan of the jam

  • Leek tart with feta and dill

    • sberes on October 01, 2018

      I would increase the feta and decrease the dill. Also I had a very hard time with the crust. I didn’t let it rest the second time just threw it into a pie plate and par baked it. I also wouldn’t mind using an extra leek.

  • Onion and rosemary focaccia

    • Rradishes on October 19, 2019

      Really good. I was skeptical about the potato addition, but the result is light and fluffy. The recipe does make a big sheet, so next time i might half it. Also let it rise over night, punched down and let it rise again (didn't have time to bake it same day as making the dough). Result was great, with slight sour dough taste.

  • Shrimp tostadas

    • Rradishes on October 19, 2019

      This is so simple yet so delicious. One of our favorite meals now. Shrimp is cooked only slightly first, and finished marinating in lime juice, onions, etc. Low-calorie and a perfect summer meal! Also fun to serve when having friends for over for dinner.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    This cookbook is far more than a love letter to the allium - it is a love letter to food.

    Full review
  • Food52 by Bonnie Benwick

    Kate Winslow, a former Gourmet editor, and photographer Guy Ambrosino have put together a solid work. His images are straightforward and kind of cheerful. Ingredients and dishes match what’s written.

    Full review
  • ISBN 10 0997211318
  • ISBN 13 9780997211313
  • Published Feb 14 2017
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Burgess Lea Press

Publishers Text

This book is part of our EYBDigital platform. Buy the book before 12/31/2019 and you get digital access to the complete book on EYB. Read more in our Help pages.

"In this gorgeous book, onions finally get their star turn. The recipes will surprise and seduce you; you will want to cook every single one." - Ruth Reichl

Whether you delight in the hunt for scapes, your favorite heirloom cipollini, the spice of raw garlic, or the sweetness of caramelized onions, you’ve come to the right place. This book is for us, the Allium lovers - those of us who can’t imagine cooking dinner without our onions. (After all, if there’s an onion in the house, we know we can make something good!) In these pages, we’ll explore the wonderful versatility of the humble onion, coaxing out flavors familiar and unknown. From classics and family favorites to more obscure recipes, you’ll find 150 onion-centric dishes including Za’atar Onion Petals with Beets and Labneh, Pearl Onion Tarte Tatin, Appalachian Chimichurri, Curried Onion Fritters with Mint Raita, Grilled Delicata Squash with Shallot Agrodolce, Cheese and Allium Toasties, Eggplant Salad with Black Garlic Tahini Dressing, Scallion Sesame Pancakes, Grilled Fish with Charred Garlic Scape Relish, and so much more.

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