The Core of an Onion (Mark Kurlansky)

Bloomsbury presents The Core of an Onion written and read by Mark Kurlansky. An Eater Best Food Book of 2023 A Smithsonian Best Food Book of 2023 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 —now in paperback.

Author:: Mark Kurlansky
Narrator:: Mark Kurlansky
Content:: Unabridged (chapter list)
Length:: 5:09 h
Format:: MP3 download (220 MB)
Language:: English
Publisher:: Bloomsbury Publishing (2023)
Genres:: Cooking, History
Rating:

Tags:: No tags

01 - Chapter 1	0:15	1 MB
02 - Chapter 2	0:23	1 MB
03 - Chapter 3	0:25	1 MB
04 - Chapter 4	5:31	4 MB
05 - Chapter 5	0:14	1 MB
06 - Chapter 6	44:35	32 MB
07 - Chapter 7	29:27	21 MB
08 - Chapter 8	12:01	8 MB
09 - Chapter 9	37:40	27 MB
10 - Chapter 10	4:02	2 MB
11 - Chapter 11	36:48	26 MB
12 - Chapter 12	14:49	10 MB
13 - Chapter 13	16:46	11 MB
14 - Chapter 14	6:31	4 MB
15 - Chapter 15	10:33	7 MB
16 - Chapter 16	9:14	6 MB
17 - Chapter 17	7:18	4 MB
18 - Chapter 18	5:05	3 MB
19 - Chapter 19	15:13	10 MB
20 - Chapter 20	12:45	8 MB
21 - Chapter 21	18:52	13 MB
22 - Chapter 22	10:33	7 MB
23 - Chapter 23	7:05	5 MB
24 - Chapter 24	0:56	1 MB
25 - Chapter 25	1:42	1 MB

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Summary

Bloomsbury presents The Core of an Onion written and read by Mark Kurlansky.
An Eater Best Food Book of 2023
A Smithsonian Best Food Book of 2023

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 —now in paperback.
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.
Featuring historical images and his own pen-and-ink drawings, 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.
© 2023 Mark Kurlansky

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