Onions are a universal ingredient, appearing in food internationally, and one that can be treated and cooked in myriad ways. The Allium family comprises onions - bulb onion, red onion, spring onions or scallions, Welsh holtzers etc; leeks are the mild member of the family, and extremely versatile on their own right; chives are a misunderstood herb and need extremely versatile careful cooking; and finally, garlic - green garlic, en primeur garlic, elephant garlic...This book will explore the diversity of the Allium family. It will include a melange of cooking techniques and tips, appropriate equipment, anecdote, history, and with recipes from around the world and from favorite chefs. This is an ideal companion to the author's previous book, "In Praise of the Potato".