3 minute read
The Core of an Onion
Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes Mark Kurlansky
From the New York Times bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world’s most beloved culinary staples featuring original illustrations and recipes from around the world.
As Julia Child once said, “It is hard to imagine a civilization without onions.”
Historically, she’s been right—and not just in the kitchen. Uniquely flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and stir fries, but for medicines, metaphors, and folklore. Abundantly commonplace yet extraordinarily indispensable, the onion is Kurlansky's newest global food fixation as he sets out to explore how and why the crop reigns over Wales to Italy and everywhere in between.
Featuring historical images and his own pen-and-ink drawings, Kurlansky begins with the science behind the only sulfuric acid-spewing plant, then digs through the twenty varieties of onion and the cultures built around them. Among the first domesticated and cultivated crops, onions were seen by the ancient Egyptians as a symbol of eternity, the Greeks as an agent of strength, and the Chinese as a supplement for intelligence. Entering the kitchen, Kurlansky celebrates the raw, roasted, creamed, marinated, and pickled. Including twenty-five recipes from around the world, The Core of an Onion shares the secrets to celebrated Parisian chef Alain Senderens’s onion soup eaten to cure latenight drunkenness; Hemingway’s raw onion and peanut butter sandwich; and the Gibson, a debonair gin martini garnished with a pickled onion.
Just as the smell of sautéed onions will lure anyone to the kitchen, The Core of an Onion is sure to draw readers into their savory stories at first taste.
Mark Kurlansky is the New York Times-bestselling and James Beard Awardwinning author of The Unreasonable Virtue of Fly Fishing, Cod, Salt, Milk!, Havana,TheBigOyster,TheBasqueHistoryoftheWorld, and Salmon, among other titles. He has received the Dayton Literary Peace Prize, Bon Appétit's Food Writer of the Year Award, and the Glenfiddich Award. He lives in New York City. www.markkurlansky.com
28 September 2023
HARDBACK / 9781526621634 / £30.00
EBOOK / 9781526621641 / £21.00
TERRITORY: World All Languages
TRANSLATION RIGHTS:
ANZ Pub Date 01 January 2024
HARDBACK / AUS $59.99 / NZ $64.99
Madhur Jaffrey's Indian Cookery is a wonderful classic from a trusted and authoritative voice, ready for a new audience to discover these delicious, authentic, failsafe Indian recipes that have stood the test of time.
Now regarded by many as the world authority on Indian food, Madhur Jaffrey is an award-winning actress and bestselling cookery author. Her first book, AnInvitation to Indian Cookery, was published in 1973 and her series for BBC television Madhur Jaffrey's Indian Cookery made her a household name. She has appeared in over 20 films and written over 15 cookery books.
Winter Wellness
Nourishing recipes to keep you healthy when it's cold
Rachel de Thample
In Winter Wellness, Rachel gives us recipes and tools to support our immune system and mental health through the colder months, and makes it feel like a huge treat in doing so. Delving into the various health benefits of spices, vegetables and homemade ferments, she offers recipes packed full of their delicious goodness.
There are broths and soups, such as roasted garlic noodle soup and wild mushroom broth,easy-to-digest one-pot dinners like burnt-aubergine chilli or Sri Lankan lamb curry, teas and tonics like pumpkin pie milkshake, fire cider and Turkish cocoa and healthy treats, like bay leaf roasted pears, and fig crumble with cardamom custard.
Winter Wellness will inspire and empower us with delicious remedies for winter ails, helping us to eat well and stay well through the cold season.
12 October 2023
HARDBACK / 9781526659033 / £20.00
EBOOK / 9781526659026 / £14.00
TERRITORY: World All Languages
TRANSLATION RIGHTS:
ANZ Pub Date 31 October 2023
HARDBACK / AUS $39.99 / NZ $44.99
12 October 2023
HARDBACK / 9781635575934 / £20.00
TERRITORY: World All Languages
TRANSLATION RIGHTS:
ANZ Pub Date 05 September 2023
HARDBACK / AUS $39.99 / NZ $42.99
Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of More Veg, Less Meat, FIVE, Tonics & Teas and Gifts from the Modern Larder. She’s served as
Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole. Rachel is currently runs preserving and fermentation courses at River Cottage in Devon and writes for The Simple Things magazine. She lives in Dorset.
26 October 2023
HARDBACK / 9781526666871 / £22.00
EBOOK / 9781526666888 / £15.40
TERRITORY: World All Languages
TRANSLATION RIGHTS:
ANZ Pub Date 01 April 2024
HARDBACK / AUS
NEW TITLES • JULY-DECEMBER 2023
