
The Core of an Onion
Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes
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Narrated by:
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Mark Kurlansky
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By:
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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.
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 listeners into their savory stories at first taste.
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Keen research and editing.
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Fascinating look at one of the best ingredients
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Excellent research, hard to listen to
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From the outset, the book felt flat. Kurlansky’s exploration of the onion, while seemingly thorough, lacked the dynamic storytelling I had anticipated. The narrative seemed to drag, and I found myself struggling to stay engaged with the material. The potential for rich, flavorful anecdotes about this staple ingredient was there, but it never quite materialized in a way that captivated me.
To make matters worse, I opted for the audio version, hoping it would bring the content to life during my busy schedule. However, the narration was poorly done, further diminishing my overall experience. The monotone delivery and lack of enthusiasm made it difficult to stay focused, and I often found myself tuning out. I would try thumbing through the pages of the printed book to see if the recipes that were recited add a little more intrigue to the pages.
"Peeling Back Layers of Disappointment"
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The author reading his own work sounds bored with own writing
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the narration is HORRENDOUS!
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