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

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    • Ingredients: onions; turnips; potatoes; cabbage; goose fat; bacon; goose confit; bread; cheese
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    • Ingredients: onions; bouillon of your choice; egg yolks; nutmeg; croutons
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    • Ingredients: onions; bread; Parmesan cheese
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    • Ingredients: Gruyère cheese; onions; country bread
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    • Ingredients: onions; bread; almond milk
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    • Ingredients: butter; onions; stale bread; egg yolks; vinegar
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    • Ingredients: onions; milk; mace; butter; egg yolks; parsley
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    • Ingredients: onions; stock; ground cayenne pepper; cream
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    • Ingredients: onions; cream; beef; veal knuckles; poultry bones; bacon; whole cloves; mace; turnips; carrots
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    • Ingredients: red onions; chicken consommé; bread; Parmesan cheese
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    • Ingredients: onions; chicken stock; parsley; bay leaves; Worcestershire sauce; croutons; Parmesan cheese
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    • Ingredients: tuna; green onions; dashi; light soy sauce; shichimi
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    • Ingredients: leeks; onions; potatoes; milk; cream; heavy cream
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    • Ingredients: onions; milk; lemon zest
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    • Ingredients: onions
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    • Ingredients: onions; bouillon of your choice; caraway seeds
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    • Ingredients: onions; Béchamel sauce; white pepper; cream
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    • Ingredients: veal stock; onions; thyme; nutmeg; milk
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    • Ingredients: onions; brown stock; brown sauce; tarragon vinegar; carmine red food coloring; ground pink peppercorns
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    • Ingredients: onions; milk; sage
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    • Ingredients: onions; cream
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  • ISBN 10 1635575931
  • ISBN 13 9781635575934
  • Published Nov 07 2023
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Bloomsbury

Publishers Text

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.

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