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This wonderful reference and recipe book celebrates the world's most popular family of ingredients. Brian Glover takes us on a journey through the history of onions - from the earliest references in ancient Egyptian records to their place in today's kitchen. The colourful and comprehensive reference section identifies all the main varieties of onions, garlic, leeks, spring onions, shallots and chives, and provides a step-by-step guide to growing, preparing and cooking these versatile and popular ingredients. The book also includes more than 150 innovative recipes, from classic dishes such as French Onion Soup with Gruyere Croutes to contemporary ideas such as Grilled Polenta with Caramelized Onions, Radicchio and Taleggio Cheese, and delicous condiments such as Hot Thai Pickled Shallots. Over 800 glorious photographs, informative text and enticing recipes make this both a comprehensive guide to the art of preparing and cooking onions and an essential recipe resource for every kitchen - and every cook.
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About the Author

Brian Glover is a well-known and popular food and cookery writer who has written for national magazines for over 10 years. He contributes a monthly column to Homes & Gardens magazine and he is the author of the Homes & Gardens Cookbook. Brian's passion for seasonal food, cooked simply but imaginatively, has twice won him the prestigious Cookery Journalist of the Year Award from the Guild of Food Writers.

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