Onions Without Tears: Cooking with Onions, Leeks, Garlic and Chives

'First take an onion ... ' is an instruction that begins countless recipes. While the onion is one of the most commonplace ingredients in everyday cookery, its chemistry, the way its texture, colour and flavour change with different styles of cooking, is little understood.

Lindsey Bareham, award-winning author of the acclaimed In Praise of the Potato, has produced an authoritative guide to cooking with the allium family - onions, shallots, garlic, leeks and chives. She describes these universal ingredients in all their versatility - their varieties, their properties, how to prepare and cook them, and how to use them in their own right.

Handled with care, alliums can bring savour, aroma and harmony to any dish, from the Indian dopiaza to the French quiche and the South American salsa.
Onions Without Tears
includes recipes from around the world, and from many of this country's top chefs, showing us how alliums can be used to create chutneys, relishes, butters, soups and sauces, as well as making them part of irresistible, savoury meals.