The Elegant Onion: The Art of Allium Cookery

Betty Cavage, Author Storey Books $9.95 (156p) ISBN 978-0-88266-460-6
The 150-odd recipes here present the onion and its relativesleeks, scallions, garlic, chives and shallotsin forms that range from mild to fierce. Onion-patch spring soup calls for onions to be cooked until they are slightly caramelized and for leeks, chives and scallions to be addedto provide a springy tang. An onion medley stir-fry is slightly more aggressive, and a roast chicken with sage and onion stuffing is mouth-watering. The chapter on condiments includes sweet-and-spicy onion mustard, bittersweet onion marmelade and Bermuda banana chutney. There's also much allium lore, including poetic allusions and suggestions on how to alleviate onion breath. (October)
Reviewed on: 09/30/1987
Release date: 10/01/1987
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