There is something undeniably reassuring about the flavour of onions, leeks, garlic, shallots, spring onions and chives. As well as being incredibly flavourful and versatile, they are an indispensable ingredient in thousands of dishes, being both easy to prepare and easy to cook.
This handy volume opens with a stunning visual guide to the many varieties of alliums available today. Also included in this informative reference section is a comprehensive study of the history and folklore surrounding the allium family, how to cultivate and harvest your own onions, and how to prepare and cook them.
The fabulous recipe collection draws on dishes from around the world and demonstrates just how delicious cooking with onions can be. Try classic dishes such as Jansson's Temptation, Salt Cod Fritters with Aioli, Salmon en Papillote with Leeks, and Garlic and Herb Bread, or contemporary recipes such as Roasted Garlic and Butternut Soup, and Deep-fried Spring Onions in Beer Batter with Romesco Sauce. Each mouthwatering recipe is beautifully photographed in full colour, and the step-by-step instructions make them easy to follow, ensuring successful results every time.
This wonderful book is an essential tool to using one of the world's best-loved cooking ingredients--no kitchen or cook should be without it.