Onions: Cook's Kitchen Reference
Author: Brian Glover
Includes over 45 inspirational onion recipes from around the world.
Table of Contents:
| Introduction | 6 | |
| Onions and Other Alliums Throughout History | 8 | |
| Myths, Folklore and Medicine | 20 | |
| The World of Onions | 26 | |
| The Allium Family | 28 | |
| Cultivation | 42 | |
| Harvesting and Storage | 48 | |
| Preparing Onions and Other Alliums | 50 | |
| Cooking Onions and Other Alliums | 56 | |
| Onion Dishes | 64 | |
| Cooking with Leeks | 80 | |
| Dishes with Garlic | 94 | |
| Cooking with Other Alliums | 110 | |
| Index | 126 | |
| Acknowledgements | 128 |
New interesting textbook: Proveer de personal Estratégico:un Sistema Completo para Planificación de Personal Eficaz
Dinner for Dickens: The Culinary History of Mrs Charles Dickens' Menu Books
Author: Susan M Rossi Wilcox
"The little book What Shall We Have For Dinner? Satisfactorily Answered by Numerous Bills of Far for from Two to Eighteen Persons is the only known book by Catherine, wife of England's best-known novelist Charles Dickens. It was first published in 1851 and went through several editions until 1860. It contained a large number of suggested menus for dinners for all sorts of parties and family groups, as well as a few useful recipes for things she thought needed explanation." Susan M. Rossi-Wilcox offers us a transcript of the 1852 edition of this book with an extended commentary on its composition and contents, as well as placing it in the context of the home life of Charles and Catherine Dickens.
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