Holeman & Finch presents Mark Kurlansky - The Core of an Onion Exclusive Dinner and Book Launch
Kick off the festive season at Holeman and Finch and celebrate the launch of Mark Kurlansky's new book, "The Core of an Onion: Peeling the Rarest Common Food - Featuring More Than 100 Historical Recipes."
The 3-course dinner menu is Chef Hopkins' ode to the onion. The menu nods to recipes found in Kurlansky's book, such as James Beard's Onion Sandwich and Stuffed Spanish Onions. There will even be onions in the dessert! We promise you'll like it.
Each ticket includes a first edition copy of "The Core of an Onion" and a seated dinner thoughtfully curated by our chefs. We also have a ticket add-on for those who wish to toast the evening with beverage pairings.
A Capella Books will also have a table selling extra copies and other Kurlansky titles available for purchase at our oyster bar.
About the Book
From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staples, featuring original illustrations and recipes from around the world.
As Julia Child once said, "It is hard to imagine a civilization without onions."
Historically, she's been right, and not just in the kitchen. Flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and sauces, but for medicines, metaphors, and folklore. Now, they're Kurlansky's most flavorful infatuation yet as he sets out to explore how and why the crop reigns from Italy to India and everywhere in between.
Featuring historical images and his own pen-and-ink drawings, Kurlansky begins with the science and history of the only sulfuric acid–spewing plant, then digs through its twenty varieties and the cultures built around them. Entering the kitchen, Kurlansky celebrates the raw, roasted, creamed, marinated, and pickled. Including a recipe section featuring more than one hundred dishes from around the world, The Core of an Onion shares the secrets to celebrated Parisian chef Alain Senderens's onion soup eaten to cure late-night drunkenness; Hemingway's raw onion and peanut butter sandwich; and the Gibson, a debonair gin martini garnished with a pickled onion.
Just as the scent of sautéed onions will lure anyone to the kitchen, "The Core of an Onion" is sure to draw readers into their savory stories at first taste.
About the Author
Mark Kurlansky is the New York Times bestselling author of "Milk!," "Havana," "Paper," "The Big Oyster," "1968," "Salt," "The Basque History of the World," "Cod," and "Salmon," among other titles. He has received the Dayton Literary Peace Prize, Bon Appétit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City.
