OnionsAuthor: Brian Glover
Publisher: Lorenz Books
Edition: Flexiback binding with flaps
Publish date: October 2004
Over 50 delicious, easy-to-follow recipes - from sensational appetizers and filling main meals to fabulous salads and side dishes Every recipes shown in step-by-step detail with a glorious picture of the finished dish - over 400 colour photographes in total Includes dishes for every occasion, from French Onion Soup and Scallion and Ricotta Fritters, to Garlic and Chili Marinated Beef, and Barley Risotto with Roasted Squash and Leeks Features a comprehensive visual reference section covering all types of onions, leeks and chives with their culinary background and properties, how to harvest and cultivate them and traditional, classic and innovative ways to prepare and cook them A fascinating insight into the background and development of the onion family and its use by mankind, including its role and appearances in history, mythology, folklore and medicine There is something undeniably satisfying and reassuring about the taste and versatility of onions, leeks, garlic, shallots and chives. As well as bursting with flavour, these ingredients are incredibly flexible in the kitchen, they are easily purchased or grown, simple to store and cheap to buy - just a few of the reasons that they have become an indispensible part of cuisines all around the world for thousands of years.This wonderful book has been expertly researched and contains a wealth of information celebrating this most popularly used global family of ingredients. Brian Glover takes us on a journey through the history of onions - from the earliest references in ancient Egyptian records to their 17th-century fall from grace and on to their place in today's kitchen.Also included in this informative introduction is a comprehensive study of the history, mythology and folklore of the onion - from old wives' tales to the part it has played in the cultural development of some of the world's most importnt civilisations.Onions then moves into a stunning visual reference guide to the many varieties of alliums available today. This colourful and comprehensive section identifies all the main varieties of onions, garlic, leeks, spring onions, shallots and chives, and provides a step-by-step guide to growing, preparing and cooking these universally popular ingredients in both classic and new ways.The book then includes over 50 innovative and beautifully photographed recipes, from classic dishes such as French Onion Soup with Gruyere Croutes to contemporary ideas such as Grilled Polenta with Caramelized Onions, Radicchio and Taleggio Cheese, and delicious pickles such as Hot Thai Pickled Shallots. Every recipe is shown in step-by-step detail with a beautiful picture of the finished dish to show you exactly what you are aiming to achieve.Over 400 glorious photographs, informative text and enticing recipes make Onion a comprehensive guide to the art of preparing and cooking onions and an essential book for every kitchen - and every cook.