BOOK REVIEW: Cooking with Onions by Brian Glover
What makes you cry upon sight of it? An onion of course!
Haha! Okie dokie...lame joke...got it....hahaha....Anyway, onions and the onion
family have long become flavouring agents in food. The sweet flavour profile of
white Holland onions and the spicy flavours of a red Bombay onion uplifts the
taste of foods instead of MSG. In this book, readers can learn how to cook onions
and those in the same family.
Cooking with Onions is crammed with over 45 delicious, easy-to-follow
allium recipes, from sensational starters and filling main courses to fabulous
salads and side dishes.
This book features a comprehensive guide to the many
varieties of onion, leek, garlic, shallot, spring onion and chives, with advice
on cultivation and preparation, including cooking techniques.
Included also is a fascinating insight into the history of
the onion family, including its role in mythology, folklore and medicine.
As I stir chopped onions into yoghurt to make a raita (an
Indian salad), tears stream down my face. If you love this pungent albeit
delicious and natural flavouring agent, grab this book, lay it on your kitchen
top and start the pong!
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