The Core of an Onion
Peeling the Rarest Common Food-Featuring More Than 100 Historical Recipes
1st Edition
Published on 7. November 2023
240 pages
978-1-63557-594-1 (ISBN)
Description
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.
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.
More details
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
Illustrations
B&W throughout
ISBN-13
978-1-63557-594-1 (9781635575941)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Mark Kurlansky
The Core of an Onion
Peeling the Rarest Common Food-Featuring More Than 100 Historical Recipes
Book
approx. 07/2025
Bloomsbury Publishing USA
€18.50
Not yet published
Mark Kurlansky
The Core of an Onion
Peeling the Rarest Common Food-Featuring More Than 100 Historical Recipes
Book
11/2023
Bloomsbury Publishing USA
€26.50
Shipment within 3-4 weeks
Person
Mark Kurlansky is the New York Times-bestselling and James Beard Award-winning author of The Unreasonable Virtue of Fly Fishing, Cod, Salt, Milk!, Havana, The Big Oyster, The Basque History of the World, and Salmon, among other titles. He has received the Dayton Literary Peace Prize, Bon Appétit's Food Writer of the Year Award, and the Glenfiddich Award. He lives in New York City. www.markkurlansky.com
Content
- Intro
- Half Title
- Dedication
- By the Same Author
- Title Page
- Contents
- Epigraphs
- Introduction: The Fragrance of the Earth
- Part One: The World According to Onions
- 1: An Extraordinary Lily
- 2: Old World Onions
- 3: The Americas Know Their Onions
- 4: Looking for the Perfect Onion
- Part Two: How to Eat an Onion
- 5: Onion Soup
- 6: Sauces
- 7: Boiled, Braised, Roasted, and Stuffed
- 8: Caramelized and Glazed
- 9: Creamed Onions
- 10: Fried
- 11: Eggs and Onions
- 12: Puddings, Custards, and Cakes
- 13: Tarts and Pies
- 14: Bloody Onions
- 15: A Pickle
- 16: Onion Bread
- 17: Sandwiches
- Acknowledgments
- Bibliography
- List of Illustrations
- Index
- A Note on the Author
- Copyright
