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The Core of an Onion: Peeling the Rarest Common Food―Featuring More Than 100 Historical Recipes - Softcover
Synopsis
An Eater Best Food Book of 2023
A Smithsonian Best Food Book of 2023
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-now in paperback.
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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About the Author
Mark Kurlansky is the New York Times bestselling author of Milk!, Havana, Paper, The Big Oyster, 1968, Salt, The Basque History of the World, Cod, and Salmon, among other titles. He has received the Dayton Literary Peace Prize, Bon Appétit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City. www.markkurlansky.com
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Core of an Onion : Peeling the Rarest Common Food?featuring More Than 100 Historical Recipes
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The Core of an Onion (Paperback)
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Bloomsbury Publishing USA, New York, 2025
ISBN 10: 163973631X
ISBN 13: 9781639736317
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Paperback. Condition: new. Paperback. An Eater Best Food Book of 2023A Smithsonian Best Food Book of 2023From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the worlds most beloved culinary staplesfeaturing original illustrations and recipes from around the worldnow in paperback.As Julia Child once said, It is hard to imagine a civilization without onions. Historically, shes been rightand 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 sautes, 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 acidspewing 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 Senderenss onion soup eaten to cure late-night drunkenness; Hemingways raw onion and peanut butter sandwich; and the Gibson, a debonair gin martini garnished with a pickled onion. Just as the scent of sauteed onions will lure anyone to the kitchen, The Core of an Onion is sure to draw readers into their savory stories at first taste. 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 worlds most beloved culinary staplesfeaturing original illustrations and recipes from around the worldnow in paperback. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781639736317
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The Core of an Onion: Peeling the Rarest Common Food--Featuring More Than 100 Historical Recipes
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ISBN 13: 9781639736317
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