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Lädt ... The Core of an Onion: Peeling the Rarest Common Food―Featuring More Than 100 Historical Recipes (2023. Auflage)von Mark Kurlansky (Autor)
Werk-InformationenThe Core of an Onion: Peeling the Rarest Common Food―Featuring More Than 100 Recipes von Mark Kurlansky Keine Lädt ...
Melde dich bei LibraryThing an um herauszufinden, ob du dieses Buch mögen würdest. Keine aktuelle Diskussion zu diesem Buch. Everything you ever wanted to know about onions including their history, varieties and uses from ancient times to the present. There is a lot of cool trivia including that George Washington had an onion patch next to his house which he would dig up a couple and snack on. Also, Custer (of last stand fame) ate them all the time to the chagrin of his wife. The Romans feasted on all manner of bulbs including many flowers like Gladiolas. My issue is the overkill of recipes. How many variations on onion soups do you need to read about? ( ) Interesting, but not as enjoyable as Cod, Salt and The Big Oyster. I guess reading lots of recipes doesn’t really do it for me. Seemed that onion sauce is much like creamed onions. I am not a vegetarian, but the recipe for blood sauce disturbed me for some reason. I won’t go looking for any of that. Zeige 2 von 2 keine Rezensionen | Rezension hinzufügen
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. 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. Keine Bibliotheksbeschreibungen gefunden. |
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Google Books — Lädt ... GenresMelvil Decimal System (DDC)641.6525Technology Home and family management Food And Drink Cooking specific materials Vegetables Edible tubers and bulbs OnionKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt:
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