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SOUTHWATER ONION


The essential cook’s guide to onions, garlic, leeks, spring onions, shallots and chives


Brian Glover PUB DATE:


PRICE: PAGES: SIZE:


ISBN-13: ISBN-10: BINDING:


PHOTOGRAPHS: CARTON QTY: HOUSE CODE: CATEGORY: BIC CODE:


BISAC CODE:


June 2011 (UK) Sept 2011 (US) UK £9.99/US $18.99 (P) 264 (K264)


220 x 168mm/83 9781780190075 1 78019 007 7


2721


Food & Drink WBT


CKB000000


• A wonderful celebration of the world’s most widely used and versatile cooking ingredient - the onion


• Includes a wealth of information on buying, storing and preparing onions, with an essential guide to all the cooking techniques - from basic chopping and slicing to caramelizing, roasting and stuffing


• Features over 150 inspirational recipes, including such classic dishes as Onion Tart and Onion Soup, and new ideas such as Chilled Garlic and Almond Soup with Grapes and Seared Tuna Steaks with Red Onion Salsa


• Over 800 stunning photographs and easy-to-follow step-by-step instructions to the enticing recipes ensure perfect results


• Whether you prefer the meltingly sweet tang of slow-cooked onions or the piquant taste of garlic, this beautiful book provides the perfect inspiration


This cookbook is devoted to one of the best-loved family of ingredients – onions, garlic, leeks, spring onions, shallots and chives. A reference section discusses the culinary history, identifies the main varieties, and provides a step-by-step guide to growing, preparing and cooking these popular ingredients.The 150 recipes that follow include classic dishes such as French Onion Soup with Gruyere Croutes to contemporary ideas such as Grilled Polenta with Caramelized Onions.With glorious photographs, informative text and enticing recipes, this comprehensive guide to the art of preparing and cooking onions is an essential resource for every kitchen.


⁄4 x 63


Paperback with flaps Over 800 photographs 24


⁄4 in


Food & Drink


About the Author


Brian Glover is a well-known and popular food and cookery writer who has written for national magazines for over 10 years. He contributes a monthly column to Homes & Gardens magazine and he is the author of the Homes & Gardens Cookbook. Brian's passion for seasonal food, cooked simply but imaginatively, has twice won him the prestigious Cookery Journalist of the Year Award from the Guild of Food Writers.


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