Description
Offers advice on harvesting, storing, and cooking with onions, scallions, garlic, and leeks, and includes recipes for appetizers, salads, side dishes, breads, soups, stews, main dishes, and condiments that feature them
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Onions, perhaps the world's most used vegetable, are the focus of 75 recipes in this inspiring cookbook. A color photo gallery of allium varieties introduces readers to the diversity of onions, garlic, leeks, shallots, and chives.
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