The core of an onion : peeling the rarest common food - featuring more than 100 historical recipes
(Book)
Author
Published
London : Bloomsbury, 2023.
ISBN
9781635575934 : (hardcover)
Physical Desc
226 pages : B&W throughout ; 21 cm
Status
Kilton Public Library - Nonfiction
641.6525 KUR
1 available
641.6525 KUR
1 available
Description
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Copies
Location | Call Number | Status |
---|---|---|
Kilton Public Library - Nonfiction | 641.6525 KUR | On Shelf |
More Details
Published
London : Bloomsbury, 2023.
Format
Book
Street Date
202310
Language
English
ISBN
9781635575934 : (hardcover)
Notes
Description
A delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples - featuring original illustrations and recipes from around the world.,From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples-featuring original illustrations and recipes from around the world. 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 sauts, stews, and sauces, but for medicines, metaphors, and folklore. Abundantly commonplace yet extraordinarily indispensable, the onion is 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 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 a recipe section featuring more than 100 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 sauted 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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Citations
APA Citation, 7th Edition (style guide)
Kurlansky, M. (2023). The core of an onion: peeling the rarest common food - featuring more than 100 historical recipes . Bloomsbury.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Kurlansky, Mark. 2023. The Core of an Onion: Peeling the Rarest Common Food - Featuring More Than 100 Historical Recipes. Bloomsbury.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Kurlansky, Mark. The Core of an Onion: Peeling the Rarest Common Food - Featuring More Than 100 Historical Recipes Bloomsbury, 2023.
MLA Citation, 9th Edition (style guide)Kurlansky, Mark. The Core of an Onion: Peeling the Rarest Common Food - Featuring More Than 100 Historical Recipes Bloomsbury, 2023.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.