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Onions, Onions, Onions: Delicious Recipes for the World's Favorite Secret Ingredient Paperback – April 1, 2002

4.5 out of 5 stars 4 customer reviews

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Editorial Reviews

From Publishers Weekly

"Onward and upward with onions" could be the rallying cry of the Griffiths (The Best of the Midwest), whose two previous cookbooks celebrated foods from the farmlands of the U.S. Thanks in part to a near-obsessive recounting of anecdotes, the authors bring a world of onions to the reader. Fortunately, only one dessert is listed among the more than 210 recipes that make up the enormous work: an award-winning chocolate coconut pecan surprise cake baked with super-sweet Walla Walla onions. A many-layered history of onions is enlivened by the advice of popular professional chefs on how to avoid tears when cutting "smokers"-those searingly hot onions whose juices sting the eyes (use a very sharp knife, or wear scuba goggles). A crew of celebrity chefs contributed recipes. The text is presented with much good humor ("never have so many tears been shed over a project that was this much fun"), though the jocularity can sometimes make a reader wince (under the "Onion Power" heading: "Impotent? Try red pepper, beer, onions and whiskey. Enough of the whiskey and you won't care").
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Review

Onions Onions Onions...will make lovers of this pungent vegetable weep for joy. (Publishers Weekly )

"Well worth giving or recieving." (Gourmet ) --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 384 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (April 1, 2002)
  • Language: English
  • ISBN-10: 0618235078
  • ISBN-13: 978-0618235070
  • Product Dimensions: 8.3 x 8.4 x 1 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #2,599,097 in Books (See Top 100 in Books)

Customer Reviews

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Top Customer Reviews

By M. J. Parker on December 3, 2002
Format: Paperback
I loved this book. Borrowed it from the library, couldn't part with it and rather than continue to rack up the fines, I bought it. This was much to the chargin of my wife who keeps on hiding it; I'm so sick of farting! she complains. None of which stop her from eating any meal that has been drawn from this recipe list.
Few cook books inspire me to start at the begining and work my way through as this one did. Most you just dip in once or twice at a picture that caught your eye and the book in the long run ends up falling open to that one page, for that one recipe.
Others may find the lack of how to or da-duh! photos a problem. I did not. I loved the lithographed - yesteryear - old glory feel, the hard cover and the stiff non glossy pages.

As a foreigner, the best way to overcome the US-centric measurements and ingredient names was to pencil in the translations beside the ingredient list before you started. Cilantro = Coriander, 2oz = 60g, entree = main meal.....
I love the essential American feel to it. Did it complicate things? Yep. Were somethings hard to get? Yep.
But that was half the fun.
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Format: Paperback Verified Purchase
Bought this for a boyfriend (now an ex) because of his love for onions. It's any interesting read and has many interesting recipes centering around onions. If you are a fan of onions, this is the cookbook for you
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Format: Paperback
This is a large book and does have some interesting recipes. However, mostly high calorie options. There isn't much fresh and inviting.
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Format: Paperback
See review under Garlic, Garlic, Garlic
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