The core of an onion : peeling the rarest common food-featuring more than 100 historical recipes
From the New York Times bestselling author of 'Cod' and 'Salt', 'The Core of an Onion' is 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. 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.
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