- Additional Authors
- EBSCOhost
- Description
- 1 online resource.
- Subject
- Bibliography (note)
- Includes bibliographical references (pages 197-209) and index.
- Reproduction (note)
- Source of Description (note)
- Description based on print version record.
- Contents
- Introduction: The fragrance of the Earth -- Part one: The world according to onions. An extraordinary Lily -- Old world onions -- The Americas know their onions -- Looking for the perfect onion -- Part two: How to eat an onion. Onion soup -- Sauces -- Boiled, braised, roasted, and stuffed -- Caramelized and glazed -- Creamed onions -- Fried -- Eggs and onions -- Puddings, custards, and cakes -- Tarts and pies -- Bloody onions -- A pickle -- Onion bread -- Sandwiches.
- ISBN
- 9781635575941 (electronic bk.)
- 163557594X (electronic bk.)
- OCLC
- ebd3723694933
- Author
Kurlansky, Mark, author.
- Title
The core of an onion : peeling the rarest common food--featuring more than 100 historical recipes / Mark Kurlansky.
- Publisher
New York, NY : Bloomsbury Publishing, 2023.
- Copyright Date
©2023
- Type of Content
text
- Type of Medium
computer
- Type of Carrier
online resource
- Bibliography
Includes bibliographical references (pages 197-209) and index.
- Reproduction
Electronic reproduction. Ipswich, MA Available via World Wide Web.
- Note
Description based on print version record.
- Connect to:
- Added Author
EBSCOhost
- Other Form:
Original 9781635575934 1635575931