James Beard Award-winner MARK KURLANSKY’s The Core of an Onion: Peeling the Rarest Common Food – Featuring More Than 100 Historical Recipes details the science behind the onion, its 20 varieties, and the cultures built around them. Raw, roasted, creamed, marinated, or pickled, here this humble vegetable is celebrated in all its iterations. Moderating is food journalist and cookbook author LINDA GASSENHEIMER, producer and host of the Food News and Views podcast.

Buy The Core of an Onion: Peeling the Rarest Common Food – Featuring More Than 100 Historical Recipes. – Kurlansky