Mark Kurlansky

The Core of an Onion (MP3-Download)

Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes Ungekürzte Lesung. 309 Min.
Sprecher: Kurlansky, Mark

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Produktbeschreibung

Bloomsbury presents The Core of an Onion written and read by Mark Kurlansky. 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 recipes from around the world. 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. 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 readers into their savory stories at first taste.

Produktdetails

• Verlag: Bloomsbury Publishing
• Erscheinungstermin: 7. November 2023
• Sprache: Englisch
• ISBN-13: 9781639730223
• Artikelnr.: 70746535

Autorenporträt

Mark Kurlansky is the New York Times bestselling author of Milk!, Havana, Paper, The Big Oyster, 1968, Salt, The Basque History of the World, Cod, and Salmon, among other titles. He has received the Dayton Literary Peace Prize, Bon Appétit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City. www.markkurlansky.com

Rezensionen

An unraveling of the onion botanically, historically, medicinally, literally, economically and gastronomically around the world … a lively read.