Onions Etcetera: The Essential Allium Cookbook - more than 150 recipes for leeks, scallions, garlic, shallots, ramps, chives and every sort of onion

Onions Etcetera: The Essential Allium Cookbook - more than 150 recipes for leeks, scallions, garlic, shallots, ramps, chives and every sort of onion

by Kate Winslow, Guy Ambrosino

Hardcover

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Product Details

ISBN-13: 9780997211313
Publisher: Burgess Lea Press
Publication date: 02/14/2017
Pages: 336
Sales rank: 335,662
Product dimensions: 11.70(w) x 18.30(h) x 5.70(d)

About the Author

Kate Winslow, a former editor at Gourmet, is a writer, recipe developer, and food stylist. She is the co-author of Coming Home to Sicily with Fabrizia Lanza and Agricola Cookbook with Josh Thomsen.

Guy Ambrosino is a photographer whose work can be seen in many cookbooks, including Field & Feast, Coming Home to Sicily, The Maverick Cookbook, and Whatever Happened to Sunday Dinner? He works with natural light to create beautiful, thoughtfully composed images. 

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Onions Etcetera: The Essential Allium Cookbook - more than 150 recipes for leeks, scallions, garlic, shallots, ramps, chives and every sort of onion 5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
I am not a chef or a caterer myself (not even close), but from what I am told, onions are often the "secret ingredient", which provides that WOW factor. In this book the onion is the star attraction. Here is a book that is as beautiful as it is basic. These easy to follow recipes will fit into your busy schedule without sacrificing taste and the photographs are so beautiful and enticing that the cookbook doubles as a coffee table book. This is a great gift idea!
Laurdm More than 1 year ago
Onions Etcetera is a BEAUTIFUL cookbook—so nicely and artfully photographed that you will want to make every recipe in here. I mean everything looks absolutely delicious. I started to bookmark pages and then it got to be too many. One nice thing is that there is tons of variety here (Mediterranean dishes, Italian, Indian, Chinese, Mexican, lots of different sauces, etc.). Also, the role of the onion in the dishes varies, so the onion is not necessarily the main player in each dish. It's really an extremely versatile book. I started with the Bistec Palomillo, a cuban steak marinated in lime and onions and paired with black beans. It was super easy to make, clear instructions, came out perfect. Kate Winslow's writing is warm, engaging and clear, and I can see already that I will be learning a lot as I make my way through it. Lots of tips for making everything come out just right. Finally, this book would make a great present and feature on your coffee table. BUY THIS BOOK! You will be thrilled.