Onions without Tears: Cooking with Onions, Leeks, Garlic and Chives 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 0718137957
  • ISBN 13 9780718137953
  • Published Sep 11 1995
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

Onions are a universal ingredient, appearing in food internationally, and one that can be treated and cooked in myriad ways. The allium family comprises onions including the bulb onion, red onion, spring onions or scallions and Welsh holtzers, leeks are the mild member of the family, and extremely versatile on their own right, chives and garlic including green garlic, en primeur garlic and elephant garlic. This book explores the diversity of the allium family, including cooking techniques and tips, appropriate equipment, anecdote, history, and recipes from around the world and from favourite chefs. By the author of "In Praise of the Potato".

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