Winner of the André Simon Award 2010 for gastronomic literature.'An original and inspiring resource' - Heston Blumenthal.Discover Niki Segnit's gastronomic guide of flavour pairings, recipes and ideas for the creative cook to get the juices flowing. Books ship from the US and Ireland.Described by the Observer as 'An exquisite guide to combining flavours' and 'The perfect manual for experimental cooks' by the Independent, The Flavour Thesaurus is a unique compendium of flavour combinations. It includes 980 entries in all and 200 recipes or suggestions are embedded in the text. This book follows the form of 'Roget's Thesaurus'. Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? 'The Flavour Thesaurus' is the first book to examine what goes with what, pair by pair. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.Ĭondition: New. A unique treasury of flavour combinations, offering endless diversion and inspiration for the creative cook. Beautifully packaged, THE FLAVOUR THESAURUS is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking - it's the sort of book that might keep you up at night reading. Toss through warm noodles - egg or rice - and serve with more peanuts scattered on top. Process a large bunch of coriander leaf with a tbsp ground nut oil, a tsp fish sauce, maybe a few mint leaves if you have them, some chilli and a squeeze of lime. Coriander Leaf and Peanut: Substitute coriander and peanut for basil and pine nuts and you have a delicious Vietnamese-style take on pesto. Come alive in the red-blooded company of beef, or more workaday tinned tuna, but left to their own devices can make a thrifty but classy soup.

Here are a couple of randomly chosen entries: Celery and Dill: Like a couple of spry septuagenarians who still bother to find the right necklace for their frock, wear silver shoes to the theatre and are more than capable of a waspish, flirty conversation if given the attention they deserve. The result is a unique book that is full of quirky observations, practical information (hundreds of recipes are embedded in the narrative) and good jokes. She has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants - all in her quest for flavour pairings. In this lively and exceptionally enjoyable book, Niki Segnit takes 160 popular ingredients and explores all the ways they might be combined in the kitchen.

Niki segnit the flavour thesaurus