Title:	The Core of an Onion: Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes
	Author:	Mark Kurlansky
	Published:	November 7, 2023, Bloomsbury Publishing
	No. of Pages:	224
	Cover Price:	$9.99 Kindle

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Foodies love to read about – what else? – food. They are generally interested in ingredients that make their food taste good, so one book that foodies will enjoy is The Core of an Onion: Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes by New York Times bestselling author, Mark Kurlansky.

The first chapters of this book focus on what an onion is (the bulb of a lily), and the history of onions. The information is interesting and informative. Readers won’t look at onions the same way from this time on. There are a few black and white photos in the historical parts of the book.

The recipes are presented in several different ways: some in the prose out of old cookbooks, and some with the ingredients listed first followed by instructions. Some are written in metric, and others written in US measurements; nothing appears to be consistent. One gets the feeling that the book isn’t intended to cook from, but is mostly just a textbook on onions. There are, however, some recipes that are tempting and different, and this cook will most likely try some of them.

All told, this is not a cookbook for everyone. There is not one color photograph, and you have to search for recipes hidden in the prose. The prose is well-written, and foodies who want more information than they really need will want to curl up in a corner and read all about them.

Special thanks to NetGalley for supplying a review copy of this book.