Onions Etcetera: The Essential Allium Cookbook Hardcover – February 7, 2017

Oh my goodness, how I love onions, and I'm so happy I discovered this book. A huge Thank-You to the authors who have put my favorite root vegetable in the spotlight: in the authors' words, "the surest kitchen partner we know." Best of all, despite the dozens of cookbooks in my kitchen library and a separate recipe folder for "Onions," I put a record-setting number of 14 Post-Its on my hard-cover's 336 pages.First, the writing is exceptional, and the food memories irresistible: for example, how their 84-year-old Aunt Aggie taught them to make "fried water" (onion, egg, bread): "growing up poor but eating well."Almost every recipe has a stunning color photo taken by co-author Ambrosino, and there are technique photo sequences sprinkled throughout. For example, how to finely chop an onion or fold pierogies.The authors thoroughly explain every different type of allium--red, white, sweet, pearl, cipollini, and spring onions as well scallions, chives, shallots, leeks, ramps, and several garlic varieties. They tell us where to find, and how to store and preserve them. In addition, the "Our Allium Pantry" chapter is a complete guide to many of the ingredients that accompany the alliums: the authors occasionally suggest brand names and provide recipes for some of their favored spice mixes. In many recipes, the authors make an effort to suggest substitutions--or not (do not substitute "elephant" garlic for garlic). Do you wonder what to do with some of the precious alliums that show up at your Farmers' Market only for a week or two, such as ramps, garlic scapes, and green garlic? It's all here: in addition to 14 pages devoted to garlic scapes and green garlic, garlic gets its own chapter with 27 recipes! Ingredients are, for the most part, accessible and affordable.Onions play the starring role in most dishes, while in others--for example, Red Beans and Rice and Lentil Salad 101--the alliums are quietly supporting the dish's essential flavors. This is true to the authors' premise, which is that almost anything good to cook begins with an onion. The recipes include many classics such as French onion soup, latkes, Marcella's classic tomato sauce, onion and rosemary focaccia, cipollini agrodolce, and garlic bread, but also some new ones: how come I never thought of making chive pasta? There is not only a recipe for scallion sesame pancakes, but also 9 photos demonstrating the technique of rolling out the pancakes.Some recipes are time-consuming, calling for preparation of a yeasted dough, including several pizzas--such mouth-watering dishes as Pissaladiere, Onion Stromboli, and Aunt Emma's Pierogi--surely worthy of a bit of extra effort. However, the vast majority of recipes are simple, with plentiful salads and sides, as well as numerous sauces, salsas, butters, dips, spice mixes, confits, and pickles (yes, even pickled pearl onions for your Gibson martinis). Not only that, but so many of the recipes are perfect for making right from your pantry on a weeknight--provided, of course, that your pantry includes onions.Tips are abundant throughout the book: for example, how to avoid tears while chopping onions, how to peel pesky pearl onions, and what to do with sprouted garlic.There are a lot of recipes in this book--more than 150--and, if you love onions, I highly recommend the hard-cover (which was actually less expensive than the Kindle edition) for ease of use. I'm going to get cracking on my 14 Post-It'd recipes and will post updates and photos as I go.

I've got a confession: I haven't historically been all that cozy with the allium family. I've grown plenty of chives, leeks, and onions in my yard because they are beautiful, but I've shied away from allowing them to play anything more than a bit part in my kitchen adventures. Well, that's all changed now. I'm a fan. Sometimes it just takes coming to a conversation with an open mind to change one's point of view, yes?First, the book is simply beautiful in its own right, and every time I pick it up, I'm charmed anew by the detail of the red-onion-red page edges. And then there's the content. Everything I've made from this book has been delicious. So delicious. The recipes are manageable -- neither difficult nor incorporating ingredients that can't be easily attained. It's actually not that hard to make these recipes look almost as good as the photos. And the photography! The flavors and textures are beautifully conveyed, beautifully styled, perfectly lit.When this book arrived at my doorstep, I began reading. I'd arrived home late, and I didn't stop reading until I'd reached the end of the book (I think I ate most of a bag of chips for dinner while reading because I was so distracted). The headnotes pulled me in, gave a little bit of ambiance and flavor to each page. I tagged about 40 things, which is always a good sign, and I've only managed to cook a handful so far but I can hardly wait to cook more.I haven't had a chance to cook many serious meals since receiving the book, and as a result some of my favorite things from it so far have actually been the accompaniments: Scallion Nigella Flatbreads, Scallion Miso Butter (seriously: good on everything, even just crackers!), Stephanie's Pickled Shallots (ditto!), Sylvie's Thai Cucumber Salad. Other favorites so far: the Burmese Seed Salad with Basil Dressing, Pizza with Spring Onions, Tomato Sauce Like Marcella's. And there will be more favorites soon, I have no doubt.So if you're like I was and are uncertain about onions and their various relatives, take a chance and just go for it. You won't be sorry!

From the moment ONIONS arrived I couldn't put it down.....a beautiful coffee table book with fabulous photographs and gorgeous oniony red page ends equally at home in the kitchen and the living room. The book just looks like spring! So after reading every single recipe and especially loving the intro which is all about family, friends and the community of food lovers I began making these recipes and after a winter of soups, stews and, well, winter foods, every recipe in here was calling my name. The Spaghetti with Pistachios, Garlic and Mint is a fabulous marriage of flavors and textures.........the Grilled Salmon and Spring Onions is spring on a platter. Leek Tart with Feta and Dill I've served twice with cocktails....a HUGE hit.....oh, forgot Escarole Salad with Oranges and Red Onions is delicious and refreshing. Winter Caprese Salad is as delicious as it sounds......fresh mozzarella, toasted hazelnuts, sweet ONION, a crunch in every bite and then that soft melting mozzarella......on to Onion Frittata with Sherry Vinegar for dinner tonight while I sip a glass of white wine, and plan a special "engagement" dinner party for a young couple with every course chosen from ONIONS. And, of course, what to give for an engagement present........ONIONS! Onions will serve the seasoned cook who is looking for fresh ideas as well as those "new to the kitchen" equally well; the recipes are straightforward with ingredients listed boldly and a visual that will make you want to eat right off the page! I have shelves and shelves of cookbooks and this will be one of the ones that are on my special "go to" shelf of about a dozen. I know this will become a staple of my kitchen repertoire. Thank you, thank you, thank you for creating this wonderful cookbook ONIONS!