The Core of an Onion
Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes
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The Core of an Onion
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ナレーター：
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Mark Kurlansky
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著者：
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Mark Kurlansky
このコンテンツについて
Bloomsbury presents The Core of an Onion written and read by Mark Kurlansky.
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.
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 listeners into their savory stories at first taste.