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

Locations
Call Number: 641.6525 Ku, Adult Book / Nonfiction / Cooking / Essays & Narratives / Kurlansky, Mark
On Shelf At: Downtown Library, Malletts Creek Branch, Pittsfield Branch, Traverwood Branch

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.6525 Ku	4-week checkout	On Shelf
Malletts Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Essays & Narratives / Kurlansky, Mark	4-week checkout	On Shelf
Pittsfield Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Essays & Narratives / Kurlansky, Mark	4-week checkout	On Shelf
Traverwood Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Essays & Narratives / Kurlansky, Mark	4-week checkout	On Shelf
Westgate Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Essays & Narratives / Kurlansky, Mark	4-week checkout	Due 05-04-2024

Introduction -- Part One: An extraordinary Lily -- Old world onions -- The Americas know their onions -- Looking for the perfect onion. Part Two. Onion soup -- Sauces -- Boiled, braised, roasted, and stuffed -- Carmelized and glazed -- Creamed onions -- Fried -- Eggs and onions -- Puddings, custards, and cakes -- Tarts and pies -- Bloody onions -- A pickle -- Onion Bread -- Sandwiches -- Acknowledgments -- Bibliography -- List of illustrations -- Index.
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 sautés, stews, and stir fries, but for medicines, metaphors, and folklore. Abundantly commonplace yet extraordinarily indispensable, the onion is Kurlansky's newest global food fixation as he sets out to explore how and why the crop reigns over Wales to Italy 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 twenty-five recipes 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 smell 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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