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On my bookshelf - Onions Etcetera

  • Chef Kelly Unger
  • Mar 23, 2018
  • 1 min read

I love onions and I love this book! From local authors Kate Winslow and Guy Ambrosino, Onions Etcetera, The Essential Allium Cookbook, is a wonderful celebration of a much taken for granted ingredient. It's about time onions had their own book!

I met Kate and Guy at their book signing at the Stockton Market in the Spring of 2017 while sampling their Leek Tart with Feta and Dill - a delicious recipe that I highly recommend making for Easter (or anytime during leek season). I have enjoyed making their Onion Bialys - amazing, Sfincione - a new family favorite and Fried Water - unexpected and yet deeply connecting to my grandparents. On my agenda to make are Scallion Nigella Flatbreads and Scallion Sesame Pancakes.

Like all of my favorite cookbooks, this one is written with wonderful stories and accentuated with gorgeous pictures. I think it is always fun to get to know people through the food they eat, and here, create. You will want to add this cookbook to your kitchen. Please come out to the Doylestown Farmers Market to meet them on Saturday, April 28th to get your book singed, enjoy their chef demo and a sample of yet another delicious recipe from their book. The market is open from 8am to 1pm. Don't miss this delicious event and the opportunity to meet these lovely neighbors. Thanks Kate and Guy for writing the book! Can't wait to see you again on April 28th!


 
 
 

Comments

Kelly's
COOKING TIPS

#1 

Mise en place! A French term that means "to put in place". What does that mean? Get out and measure every ingredient, preheat oven, prepare equipment, read through recipe a few times - all before you begin cooking. 

 

#2

Use the best ingredients. Use local, organic, and heirloom/heritage varieties whenever possible. This will give you better flavor and better health. And you will be supporting your local farmers, producers and your local economy.

 

#3

Be a label reader! Hidden sodium and sugar along with chemicals, preservatives, shelf stabilizers and GMO's are killing us - our bodies and our environment. If you can't pronouce it, don't eat it!

This website was proudly created by Chef Kelly Unger with photos by Julie Lafferty, Joe Jagelka and Chef Kelly Unger.

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