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—featuring original illustrations and recipes from around the world.
Mark Kurlansky is the New York Times-bestselling and James Beard Award-winning author of The Unreasonable Virtue of Fly Fishing, Cod, Salt, Milk!, Havana, The Big Oyster, The Basque History of the World, and Salmon, among other titles. He has received the Dayton Literary Peace Prize, Bon Appétit's Food Writer of the Year Award, and the Glenfiddich Award. He lives in New York City. www.markkurlansky.com
There are few authors better suited to exploring the history of the
onion than Mark Kurlansky … Kurlansky manages to make the
cultivation and culinary use of the onion feel like an epic tale as
he follows the beloved allium across history, across the globe, and
of course, across our plates.
*Eater, Best Food Books of Fall 2023*
The Core of an Onion gives the starring role to the humble yet
essential onion, combining beguiling nuggets of literature, art,
medicine, botany, and agriculture with assured, bouncy writing and
more than one hundred recipes … A sparkling mix of snappy prose
with Kurlansky’s own illustrations, The Core of an Onion is a
perfect treat that demonstrates the dictate that ‘onions have a way
of taking on unexpected significance.’
*The Foreword, starred review*
Kurlansky, a prodigious cataloger of comestibles, peels away the
agricultural, culinary, and cultural history of onions layer by
layer … Many photographs amplify the fun and a sizable bibliography
enhances the usefulness.
*Booklist*
A sweet, earthy aroma permeates this book, as Kurlansky delves into
our enduring love affair with onions … [an] engaging, colorful
book. Kurlansky, acclaimed author of Cod, Salt, Salmon, Milk!, and
other food-related books, has a wonderful time with his subject,
noting that onions have long been eaten in nearly every corner of
the globe … A delightful journey that unravels the story of a key
piece of nearly every national cuisine.
*Kirkus Reviews*
To love onions is to love the world as it is. If you've forgotten
this grounding bit of kitchen wisdom, The Core of an Onion is the
perfect cure. With his usual wit and insight, Mark Kurlansky finds
the extraordinary in the ordinary. Your daily enrichment, not to
mention your meals, will be forever enriched.
*Rowan Jacobsen, author of TRUFFLE HOUND*
Mr. Kurlansky is a veteran writer. Over the course of 34
books—including bestsellers on such seemingly mundane subjects as
salt, cod and paper—he has come to be known for his ability to
weave history, philosophy and personal experience into compelling
narratives.
*Wall Street Journal*
Food historian Mark Kurlansky goes deep on one of the first foods
cultivated by humans … Kurlansky really shines when he examines
centuries’ worth of recipes for onion dishes, from French onion
soup to India’s pakora fritters to the humble onion ring. Cooks and
history buffs alike will be charmed and fascinated by The Core of
an Onion.
*Apple Books, Best Books of November*
In his usual witty way, Kurlansky—known for his many best-selling
single-subject food books exploring the likes of cod, salt, milk,
oysters and salmon—presents the cultural, historical and
gastronomical influences of the allium cepa in his latest work.
After reading the 200 pages, including 100 historical recipes, it’s
hard not to develop cepaphilia, a word Kurlansky coined to denote
‘the love of onions.'
*The Atlanta Journal-Constitution*
An ode to the most indispensable member of the vegetable kingdom.
The Core of an Onion is definitely worth your attention
*Ruth Reichl, La Briffe*
An unraveling of the onion botanically, historically, medicinally,
literally, economically and gastronomically around the world … a
lively read.
*Florence Fabricant, the New York Times "Front Burner"*
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