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Onions, Onions, Onions: Delicious Recipes for the World's Favorite Secret Ingredient

Linda Griffith, Fred Griffith




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 | #3027050 in Books |  Rux Martin/Houghton Mifflin Harcourt |  2002-04-01 | Original language:English | PDF # 1 |  1.03 x8.40 x8.28l,1.35 | File type: PDF | 384 pages

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||0 of 0 people found the following review helpful.| Great recipes|By Sam|Great recipes,some I've never heard of and I've cooked with onions and garlic for 40 years. Great addition to my cookbook library|2 of 2 people found the following review helpful.| All About Onions|By Katie K.|Bought this for a boyfriend (now an ex) because of his love for onions. It's any interesting read|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,

Essential to all major cuisines, the humble onion finally gets some respect in this book, playing a rold in more than two hundred recipes featuring not only onions but their close relatives: leeks, scallions, chives, shallots, and garlic.

You can specify the type of files you want, for your device.Onions, Onions, Onions: Delicious Recipes for the World's Favorite Secret Ingredient   |  Linda Griffith, Fred Griffith. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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