Onions without Tears : Cooking with Onions and Shallots, Garlic and Leeks

Onions are a universal ingredient, appearing in food internationally, and one that can be treated and cooked in myriad ways.

The allium family comprizes onions - bulb onion, red onion, spring onions or scallions, Welsh holtzers, leeks - the mild member of the family - chives and garlic.This book explores the diversity of the allium family, including a melange of cooking techniques and tips, appropriate equipment, anecdote, history, and recipes from around the world and from favourite chefs.

This is an ideal companion to the author's previous book, "In Praise of the Potato".