"An unraveling of the onion botanically, historically, medicinally, literally, economically and gastronomically around the world … a lively read." - Florence Fabricant, the New York Times "Front Burner"
"A lively cavalcade of onion facts and lore from around the globe and across the ages … unfailingly brisk and pleasant." - The Wall Street Journal
"There are few authors better suited to exploring the history of the onion than Mark Kurlansky … Kurlansky manages to make the cultivation and culinary use of the onion feel like an epic tale as he follows the beloved allium across history, across the globe, and of course, across our plates." - Eater, Best Food Books of Fall 2023
"Mark Kurlansky has made a name for himself with deep dives into singular ingredients, as seen in his previous titles Salt and Cod. Now he gives another cooking staple a thorough analysis with his latest book: The Core of an Onion . . . Kurlansky delves into the science and history of the allium, including its 20 varieties, how and where it grows, and how it has become such a central ingredient worldwide." - Smithsonian Magazine, Best Food Books of the Year
"An ode to the most indispensable member of the vegetable kingdom. The Core of an Onion is definitely worth your attention" - Ruth Reichl, La Briffe
"Mark Kurlansky is the master of culinary deep dives . . . The slim volume, with lovely drawings by the author, skips across the planet, digs into historical recipes (there are 100 of them!) and dips into the onion’s place in medicine, literature, art and agriculture. It’s delightful and, unlike its subject, tear-free." - Dorie Greenspan, xoxoDorie Newsletter
"Food historian Mark Kurlansky goes deep on one of the first foods cultivated by humans … Kurlansky really shines when he examines centuries’ worth of recipes for onion dishes, from French onion soup to India’s pakora fritters to the humble onion ring. Cooks and history buffs alike will be charmed and fascinated by The Core of an Onion." - Apple Books, Best Books of November
"Enjoy this quirky treatment of a microtopic from the best-selling author of, among others, Cod, Paper and Milk! This book explores the onion and how it has shaped global cuisine through the centuries, with recipes." - AARP Magazine
"In his usual witty way, Kurlansky—known for his many best-selling single-subject food books exploring the likes of cod, salt, milk, oysters and salmon—presents the cultural, historical and gastronomical influences of the allium cepa in his latest work. After reading the 200 pages, including 100 historical recipes, it’s hard not to develop cepaphilia, a word Kurlansky coined to denote ‘the love of onions.'" - The Atlanta Journal-Constitution
"The Core of an Onion gives the starring role to the humble yet essential onion, combining beguiling nuggets of literature, art, medicine, botany, and agriculture with assured, bouncy writing and more than one hundred recipes … A sparkling mix of snappy prose with Kurlansky’s own illustrations, The Core of an Onion is a perfect treat that demonstrates the dictate that ‘onions have a way of taking on unexpected significance.’ "- The Foreword, starred review
"Kurlansky, a prodigious cataloger of comestibles, peels away the agricultural, culinary, and cultural history of onions layer by layer … Many photographs amplify the fun and a sizable bibliography enhances the usefulness." - Booklist
"A sweet, earthy aroma permeates this book, as Kurlansky delves into our enduring love affair with onions … [an] engaging, colorful book. Kurlansky, acclaimed author of Cod, Salt, Salmon, Milk!, and other food-related books, has a wonderful time with his subject, noting that onions have long been eaten in nearly every corner of the globe … A delightful journey that unravels the story of a key piece of nearly every national cuisine." - Kirkus Reviews
"A fascinating and educational read, full of interesting facts … Readers are sure to emerge amazed by this narrative of the humble onion, and Kurlansky’s tongue-in-cheek humor is a delight. A must purchase for both foodie patrons and fans of in-depth and compelling history." - Library Journal
"Mark Kurlansky is exactly the kind of guy you want to be seated next to at a dinner party. It wouldn’t be hard to strike up a conversation with him since he can find (or make) any topic fascinating, historical, educational and downright sublime . . . The Core of an Onion stands proudly along the library of Kurlansky knowledge that graces millions of bookshelves across the planet. Don’t miss out on this book." - Bookreporter.com
"To love onions is to love the world as it is. If you've forgotten this grounding bit of kitchen wisdom, The Core of an Onion is the perfect cure. With his usual wit and insight, Mark Kurlansky finds the extraordinary in the ordinary. Your daily enrichment, not to mention your meals, will be forever enriched." - Rowan Jacobsen, author of TRUFFLE HOUND
01/01/2024
Known for his culinary deep dives in Cod and Salt, Kurlansky, in this book, traces the extensive history of onions from cuneiform tablets to the modern table, exploring various onion varieties and growing locations across the globe. At first glance, readers might assume this work will be esoteric or dry. On the contrary, it is a fascinating and educational read, full of interesting facts, such as that Meriwether Lewis preferred lily and hyacinth bulbs to onions, and that onion prices are believed to have brought down the national government in India in 1980. Kurlansky's book also has recipes interspersed throughout the info. Some are expected (onion soup, onion pickles, onion bread), while other recipes may catch one off guard, such as the onion-lemon pie (there's also an onion-coconut variation). Recipes are measured in weights but include conversions to cup measurements. Readers are sure to emerge amazed by this narrative of the humble onion, and Kurlansky's tongue-in-cheek humor is a delight. VERDICT A must purchase for both foodie patrons and fans of in-depth and compelling history.—Sarah Sieg
2023-07-19
A sweet, earthy aroma permeates this book, as Kurlansky delves into our enduring love affair with onions.
Julia Child once said that it was difficult to imagine a civilization without onions. This is borne out by the historical record, compiled in this engaging, colorful book. Kurlansky, acclaimed author of Cod, Salt, Salmon, Milk!, and other food-related books, has a wonderful time with his subject, noting that onions have long been eaten in nearly every corner of the globe. They were even mentioned in the Code of Hammurabi. Onions have been sought for their combination of sweetness (from dextrose) and pungency (from sulfur, which is also the cause of the teary experience when peeling), and can provide a depth of taste when added to nearly any dish. Kurlansky even coins the word cepaphile, meaning a person who loves onions. They are easy to grow and travel well. This means that varieties have spread and intermixed across the world with waves of immigrants. The Pilgrim Fathers brought onions to the Americas with them on the Mayflower, although they found that several types grew wild. George Washington had a passion for onions, and Thomas Jefferson cultivated them. Kurlansky examines the myriad ways in which they have been used in cooking, offering 100 recipes drawn from a library of cookbooks and including soup, sauces, omelettes, bread, and puddings. He does not, however, recommend the onion-and-peanut-butter sandwich favored by Ernest Hemingway. Americans have always loved onions, consuming more per capita—more than 20 pounds annually—than any other country in the world. In total, the world grows 93.17 metric tons of onions per year, and China and India are the leading producers. The onion might be humble, but it is ubiquitous—and will surely remain so.
A delightful journey that unravels the story of a key piece of nearly every national cuisine.