The Flavour Thesaurus

Product Information

Incredibly helpful… Segnit has such an entertaining voice, that it feels almost like you're reading a novel-an extremely practical novel. Tantalizing and inspiring ... Focused on plant-forward ingredients, this handy reference offers tasty vegetable match-ups for creative cookery … With its flavor pairings conveniently cross-referenced, this guide is as practical as it is mouthwatering. Fungal fraud aside, there’s nothing wrong with synthetic truffle oil, which can work wonders pepping up mashed potato, cauliflower, cabbage or macaroni and cheese, and will certainly give you an idea of what truffle tastes like if you’ve never had the real thing. In the same way that reading the study guide for Anna Karenina, rather than the actual novel, will give you an idea of the book." Now featuring a new foreword by Bee Wilson and a fold-out poster of the flavour wheel, The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading. English–Arabic English–Bengali English–Catalan English–Czech English–Danish English–Hindi English–Korean English–Malay English–Marathi English–Russian English–Tamil English–Telugu English–Thai English–Turkish English–Ukrainian English–Vietnamese

Brilliant, informative and witty … The range of flavour combinations and recipe suggestions is incredible, written with lightness of touch and humour that had me laughing out loud. An invaluable read. This book will inspire a new generation of home cooks, chefs and writers alike. The Flavor Thesaurus: A Compendium of Pairings, Recipes, and Ideas for the Creative Cook". kcls.bibliocommons.com . Retrieved 23 February 2017. Any aspiring culinary student will find this an invaluable reference work, and home cooks may find equal inspiration in Segnit's creative ruminations. Peter Smith (14 March 2011). "Good Books: Niki Segnit's Flavour Thesaurus". good.is. GOOD Worldwide Inc . Retrieved 23 February 2017. Certainly, there's room for more exploration of the molecular science of flavors, but this book represents a provocative, visual way to rethink the recipe.Unique, beautifully written and ceaselessly imaginative, “The Flavor Thesaurus” is a completely new kind of food book–inspired, as author Niki Segnit explains, by her over-reliance on recipes. “Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.”“The Flavor Thesaurus “is the inquisitive cook’s guide to acquiring that understanding–to learning the language of flavor. Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like “Green and Grassy,”“Berry and Bush” and “Creamy Fruity.” But “The Flavor Thesaurus” is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author’s own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, “The Flavor Thesaurus “will not only immeasurably improve your cooking–it’s the sort of book that might keep you up at night reading.”” Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: “The Flavor Thesaurus.” The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit – eBook Details Segnit's] prose hums with poetic cadence in descriptions such as caramel roasted, flower and meadow, creamy fruity, zesty woody, nutty milky, and animalic, making it a whimsical read for those who simply want to be delighted by a discussion of food … Clever, unusual, and overwhelmingly intriguing, part two of The Flavor Thesaurus adds pizzazz to cookbook collections with its offbeat, choose-your-own-adventure look at the possibility of flavor pairings today. Colquhoun, Kate (27 June 2010). "The Flavour Thesaurus by Niki Segnit". The Sunday Times . Retrieved 23 February 2017. [ dead link] This book is way more entertaining than I expected. I had done a few brief “flip-throughs” before I obtained my own copy noting the lists of flavor pairings and thinking of all the new combinations I’d learn to love. Since I assumed this would be a pretty straightforward reference book (I mean common, thesaurus in the title, a British author, a seemingly complex diagram/color wheel on steroids on the inner front cover, an intro quote with the following words “Sauternes,” “foie gras,” “steak-frites,” rouille”…), I read through the intro before I went exploring. And whatdoyaknow. She’s witty! Funny! She admits to her own misgivings and like me questions, “Had I ever really learned to cook? Or was I just reasonably adept at following instructions?” – Questions I constantly ask myself. The idea of this book is “out-of-the-box” both in its concept and how it leaves you thinking. Sections are organized in “flavor categories” like Meaty, Cheesy, Sulfurous, Citrusy, Fruity, Woodland, etc. Flavor combinations are then listed in short paragraph form which could either contain a simple recipe (more guidance, than literal – see below), a witty anecdote, or an amusing aside. Take the commentary on Chocolate and Strawberry for example: Zoe Perrett (3 October 2010). "Book review: Flavour Thesaurus by Niki Segnit". foodtripper.com . Retrieved 23 February 2017. 'The Flavour Thesaurus' fills a very wide gap in the market- a book for those who not only love to eat, but, perhaps more importantly, to think.

In Pork & Broccoli, her descriptions could convince even the most staunch broccoli hater to give it another go. Shortlist & Winners: 2010 Winners". bookawards.britishprint.com. British Printing Industries Federation, Oxford Brookes University, The Publishers Association . Retrieved 23 February 2017. Niki Segnit is a self-taught flavor genius … a prolific food writer. Just as fabulous as the original. It makes for great reading … Really creative, imaginative and fun.

Galaxy National Book Awards". readingagency.org.uk. The Reading Agency. 6 February 2011 . Retrieved 23 February 2017. But trust me on this. It’s about flavor combinations, yes, and I know you are familiar with lots of these, but the author is odd and snarky and fun, and, most important, she can write about food in a way that will make you look for more of her works, even if it’s a food dictionary or a taste encyclopedia. The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" ( Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations.

The most horrific thing about this book is that it does NOT explain why the food pairs work or not. It had one job and it failed miserably.PDF / EPUB File Name: The_Flavor_Thesaurus__A_Compendium_of_Pair_-_Niki_Segnit.pdf, The_Flavor_Thesaurus__A_Compendium_of_Pair_-_Niki_Segnit.epub I ran across this book at the new coffee shop in my town, and I was so taken with it that I asked the coffee shop owner if I could borrow it! Yes, I am now asking to take home books I run across at coffee shops. And then I had to buy my own copy. Fans of Segnit's original The Flavor Thesaurus will be thrilled with her follow-up ... Recommend to those who enjoy experimenting in the kitchen and looking behind the scenes of cookery, along with fans who are looking for the next installment of flavor pairings. Food lovers will enjoy Segnit's meander through food memories, recipes, and advice, along with all the practical uses for this flavor reference guide. The Flavour Thesaurus was the first book to examine what goes with what, pair by pair and is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggests unique flavour pairings that range from the classic to the bizarre. The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus' NIGEL SLATER

She references The Sopranos in Peanut & Vanilla while arguing the importance of giving someone Fluff when they ask for it. Questo libro è pura gioia: lo sfoglio ogni tanto anche solo per il puro piacere di scoprire nuovi abbinamenti e leggere le descrizioni dell’autrice!The Flavour Thesaurus has also been reviewed by The Sunday Times, [3] Foodtripper, [4] Good, [5] Library Journal, [6] Booklist, [7] Michigan Quarterly Review, [8] and The Globe and Mail. [9]