ONIONS ARE A UNIVERSAL INGREDIENT, APPEARING IN FOOD INTERNATIONALLY, AND ONE THAT CAN BE TREATED AND COOKED IN MYRIAD WAYS. THE ALLIUM FAMILY COMPRISES ONIONS - BULB ONION, RED ONION, SPRING ONIONS OR SCALLIONS, WELSH HOLTZERS ETC; LEEKS ARE THE MILD MEMBER OF THE FAMILY, AND EXTREMELY VERSATILE ON THEIR OWN RIGHT; CHIVES ARE A MISUNDERSTOOD HERB AND NEED EXTREMELY CAREFUL COOKING; AND FINALLY, GARLIC - GREEN GARLIC, EN PRIMEUR GARLIC, ELEPHANT GARLIC .... THIS BOOK WILL EXPLORE THE DIVERSITY OF THE ALLIUM FAMILY, IT WILL INCLUDE A MELANGE OF COOKING TECHNIQUES AND TIPS, APPROPRIATE EQUIPMENT, ANECDOTE, HISTORY, AND WITH RECIPES FROM AROUND THE WORLD AND FROM FAVOURITE CHEFS. AN IDEAL COMPANION TO THE AUTHOR'S PREVIOUS BOOK, IN PRAISE OF THE POTATO.
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Lindsey Bareham made her name as a restaurant critic and food writer. Twenty years of reviewing many of the best and some of the worst restaurants provided her with a unique background for cookery writing. Lindsey's ten cookery books include In Praise of the Potato, A Celebration of Soup, The Big Red Book of Tomatoes and Just One Pot. She collaborated with Simon Hopkinson on Roast Chicken and Other Stories, which was voted the most useful cookery book ever by other chefs and food writers.
Lindsey was the Evening Standard's cookery columnist for eight years. She is now a freelance food writer and broadcaster, currently writing the weekly 'Cheat's Dinner Party' column in the Sunday Telegraph's Stella magazine and contributing a monthly recipe column to Saga Magazine.
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Book Description Penguin Books, 1999. Paperback. Book Condition: New. Bookseller Inventory # DADAX0140236678