Onions: A Country Garden Cookbook
The bestselling author of Tomatoes pays homage to that largely unheralded workhorse of the kitchen--the onion--describing the many varieties of onions, leeks, garlic, and chives, and telling how to successfully transform them from seasonings or garnishes into tantalizing first courses, entres, and accompaniments. 48 photos.
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1/2 teaspoon 15 minutes 375 degrees F aioli approximately 5 minutes asparagus balsamic vinegar bay leaves brown Bulbing Onions carrots cheese cloves cloves garlic cup finely chopped dish drain eggs extra virgin olive fall/storage onions freshly ground black garlic bulbs garlic chives garnish gnocchi green garlic green onions grill ground black pepper heavy-bottomed ice water inches juices leeks lemon lightly meat loaf medium heat medium-sized bowl mixture mushrooms olive oil onion preferably onion rings ounces pancakes parsley pearl onions peeled potatoes pound Preheat the oven radicchio recipe red onion refrigerate Remove roasting room temperature salad Salt and freshly salt and pepper saucepan saute for approximately saute pan Season with salt seeds shallots skin slotted spoon soup sour cream spicy spring stir sugar Sweet Onion tablespoon chopped fresh tablespoons taste teaspoon teaspoon salt thinly sliced thyme tomatoes unbleached white flour unsalted butter vegetables virgin olive oil warm whisk Worcestershire sauce