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THE CORE OF AN ONION: Peeling the Rarest Common Food--Featuring More than 100 Historical Recipes
Begins with the science behind the only sulfuric acid-spewing plant, then digs through its 20 varieties and the cultures built around them. Entering the kitchen, celebrates the raw, roasted, creamed, marinated, and pickled. Illus.
Format: Hardbound
Pages: 226
Publisher: Bloomsbury
Publishing status: Current
ISBN: 9781635575934
Item #: 7955375
Published at $28.00
Your Price
$21.95
(Save $6.05)
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