Alliums, the family of flavor, includes the bulbs and blossoms of onions, leeks, garlic, shallots, chives, scapes, scallions, and ramps. The origin being unknown, mentions of alliums date back to the beginning of written time and are mentioned in culinary use, medicinally, as omens and gifts. The base of almost every dish in different quantities and combinations worldwide, allium plants have adapted to be grown and found across the globe. Profiles of each allium plant start the issue, followed by an essay on an allium farm and how to grow, dry, and cure your own allium plants. Recipes for an allium pantry lead into an interview with a jeweler and metalsmith before taking you into the Menu For a Feast of Alliums and recipes including Leek and Butternut Squash Bread Pudding, Onion Rings, French Onion Tart, Chive Blossom Phyllo Tart and Cider-Braised Pork Loin with Shallots and Chives, among others.