Onions, Onions, Onions

Onions, Onions, Onions

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Essential to all major cuisines, the humble onion finally gets some respect in this book, playing a rold in more than two hundred recipes featuring not only onions but their close relatives: leeks, scallions, chives, shallots, and garlic.Her Essentials of Classic Italian Cooking begins with an essay on fundamentals and what she sees as the key to understanding and mastering Italian taste. ... By shortcutting the process, the cook will execute a dish that is pallid in taste.

Title:Onions, Onions, Onions
Author: Linda Griffith, Fred Griffith
Publisher:Houghton Mifflin Harcourt - 2002-04-01

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