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Condition: Used: Very Good
Comment: Clean, unmarked interior. Solid binding, very light cover wear.
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Glass Onion Classics Paperback – September 20, 2011

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Paperback, September 20, 2011
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Product Details

  • Paperback: 194 pages
  • Publisher: CreateSpace Independent Publishing Platform (September 20, 2011)
  • Language: English
  • ISBN-10: 1456321757
  • ISBN-13: 978-1456321758
  • Product Dimensions: 5.5 x 0.4 x 8.5 inches
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #338,492 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By misplaced cajun on October 27, 2011
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Whenever I go to Charleston, I have to eat at The Glass Onion. The food is incredible and now they've shared some of their favorite recipes in a new cookbook. From basics like Buttermillk dressing (which I've had served over bibb lettuce in the restaurant) and stock, to GO classics like Jennie Ruth's Deviled Eggs, Country Captain, and even their Housemade Pickles (I've been keeping jars of these in the fridge since I got the recipe), cooks at home can create GO dishes in their own kitchen. Nice for someone like me who lives so far away!

In addition to recipes, the book also profiles some of the farmers and friends who helped GO become what it is today.
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By maxies 1 on May 29, 2013
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Read of this book in some magazine and wished to read it. As such, it is an interesting read and it has some unusual recipes which seem to be aimed at a local clientele. Have not tried any recipes yet.
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1 of 2 people found the following review helpful By D. L. King on March 2, 2012
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I grew up in South Texas and used to love pimento cheese spread. There are a lot of things I grew up eating that I can no longer find now that I live in NYC. Don't get me wrong: I've been a New Yorker for most of my life, now, and I wouldn't have it any other way. But when I saw that this cookbook had a pimento cheese spread recipe, I had to get it.

The recipe is quite good, although it's not exactly like I remember. (I think everyone's recipe is a bit different.) I'm happy with it and have made it twice, now. There are several other recipes that look good, too, and I will be giving them a try!
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